How to Cook the Perfect Steak - Medium or Well

Whether it’s a summer cookout, a cozy fall evening, or a sizzling winter gathering, cooking the perfect steak is surely a skill worth mastering. This guide breaks down everything you need to know, from choosing the right cut to mastering cooking techniques on the grill, stovetop or oven. Plus, we’ve included a brief recipe for steak, shrimp, and potatoes to make your meal unforgettable.

Step 1: Choosing the Right Cut

Not all steaks are created equal! Here’s a quick breakdown of popular cuts:

• Ribeye: Rich, tender, and marbled with fat, great for grilling.

• Filet Mignon: Lean and tender, perfect for special occasions.

• New York Strip: Balanced fat and flavor and it's versatile for any cooking method.

• Sirloin: Affordable, flavorful and ideal for family dinners.

Pro Tip: Look for steaks with good marbling (fat distributed throughout the meat). This enhances flavor and ensures juiciness.

Step 2: Understanding Meat Grains and Textures

• The grain refers to the direction of muscle fibers in the meat. Always slice against the grain for maximum tenderness.

• The texture of steak varies by cut. The leaner cuts like filet mignon are smooth, while marbled cuts like ribeye are buttery and rich.

Step 3: Preparation is Key

1. Bring to Room Temperature: Remove the steak from the fridge 30 minutes before cooking it, for even heat distribution.

2. Season Generously: Use kosher salt, freshly ground pepper, and optional extras like garlic powder or smoked paprika. Let it stand for 10 minutes to absorb the seasoning.

3. Pat Dry: Dry steaks sear better and form a golden crust.

Step 4: Cooking Methods

On the Grill:

• Preheat: Heat your grill to high (450 - 500°F).

• Sear: Place the steak on direct heat for 2 - 3 minutes per side.

• Finish on Indirect Heat: Move to a cooler zone and cook to desired doneness.

  • Medium: 135°F

  • Well-done: 160°F

On the Stovetop:

• Heat a Cast-Iron Skillet: Use medium-high heat, adding a tablespoon of oil with a high smoke point (like canola).

• Sear: Cook for 3 - 4 minutes on each side. Add a knob of butter and baste for added flavor.

• Check Temperature: Use a meat thermometer for accuracy.

In the Oven (Broil):

• Preheat Oven: Set to broil, placing the rack 6 inches from the heat source.

• Sear First: Sear the steak on the stovetop for 1 - 2 minutes per side.

• Broil: Transfer to the oven and cook for 3 - 5 minutes per side, depending on thickness.

Step 5: Resting and Serving

• Rest the Steak: Let it rest for 5 - 10 minutes after cooking. This allows the juices to redistribute.

• Slice Against the Grain: Ensure each bite is tender and flavorful.

Bonus Recipe: Steak, Shrimp and Potatoes

This quick and easy recipe works year-round!

Ingredients:

• 2 ribeye or sirloin steaks

• 12 large shrimp (peeled and deveined)

• 4 medium potatoes (cubed)

• Olive oil, salt, pepper, garlic powder, smoked paprika, and fresh parsley

Instructions:

1. Cook the Potatoes: Toss potatoes with olive oil, salt, pepper, and garlic powder. Roast in the oven at 425°F for 25 - 30 minutes until golden.

2. Prepare the Steak: Follow the grilling or stovetop method above.

3. Sauté the Shrimp: Heat a skillet with olive oil. Cook shrimp for 2 minutes per side, seasoning with smoked paprika and parsley.

4. Assemble: Plate the steak, shrimp, and potatoes. Garnish with fresh parsley and a wedge or two of lemon.

Final Tips for Steak Success

• Invest in Tools: A good meat thermometer and cast-iron skillet makes a world of difference.

• Experiment with Marinades: While a simple salt and pepper rub is classic, experiment with marinades for added flavor.

• Grain Knowledge: Always slice steak against the grain to keep it tender.

Cooking the perfect steak doesn’t have to be intimidating. With these tips and techniques, you’ll wow your guests and yourself every single time.

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Ready to master the art of cooking steak? Share your favorite methods, techniques and recipes in the comments below! Don’t forget to try this recipe and explore more culinary inspiration.