Top Chefs Agree: Discover the Ultimate Method to Cook Steak Perfectly!

Making a steak dinner at home can be intimidating. Achieving a perfect sear while ensuring the inside is cooked just right is no easy feat. Many try and fail multiple times, which can be quite disheartening.

Over time, I’ve picked up several tips about preparing steak: take it out of the fridge early to let it warm up, season it with a generous amount of coarse salt for dry brining, and let it rest post-cooking to preserve its moisture. Despite this, I still often feel I’m not quite mastering the art.

Therefore, I decided to consult with some steak connoisseurs for advice on elevating my steak game. It was incredibly insightful to hear tips straight from professionals who make their living by cooking steaks. Surprisingly, their advice was consistent across the board.

Steak Gurus Consulted

• Joe (AKA Joey Dry-aged) Fraschilla: Co-founder of Porterhouse Party
• Matt Moore: Author of A Southern Gentleman’s Kitchen
• Jimmy Vasquez: Personal chef and former sous chef at ZouZous
• Nate Molina: Head Chef at The Genesee Store

Mastering the Reverse Sear

All the experts agreed that the reverse sear technique ensures a perfectly cooked steak every time.

The reverse sear technique starts with slowly cooking your steak in the oven at a low heat before searing it on a hot stove to finish. This method helps manage the internal temperature of the steak, leading to a more uniformly cooked piece of meat.

Chef Nate suggests seasoning the steak, then placing it on an unheated baking sheet and into an oven set between 175°F and 195°F. If your oven doesn’t go below 200°F, that setting will work as well. Leave the steaks in for 20 to 40 minutes, depending on your preferred level of doneness. A reliable way to check is by measuring the steak’s internal temperature with an instant-read thermometer: aim for 125°F for rare or 130°F for medium-rare.

Right before removing the steaks from the oven, preheat a cast iron skillet with a bit of oil until it’s smoking hot, then sear the steak for 30 to 40 seconds on each side.

Matt notes that steaks cooked with the reverse sear method “do not require resting and will be evenly cooked to your desired doneness.”

Remove Steaks from Refrigeration Early

Matt stresses that one of the biggest mistakes is not allowing steaks to warm up before cooking. He advises, “Take any large steaks out of the fridge at least 30 minutes to a few hours before cooking.”

This step helps to remove the cold and brings the steak closer to an internal temperature of 68°F, though even half an hour at room temperature makes a noticeable difference.

Chef Jimmy concurs, “It’s crucial to let your meat warm up a bit before cooking; it helps achieve a more even cook throughout.”

Joe suggests a pre-cook rub with coarse salt to “draw out moisture” which helps in “tenderizing the meat as it warms to room temperature.”