Chef Tse, a private chef and culinary instructor, gave us her tips for cooking steak perfectly every time.
You'll find Chef Tse's recipe for Classic Pan-Seared Steaks on our recipes page.
Here are her tips:
Tips for Perfectly Cooked Steak
- Season your steaks with salt before cooking. Season them with pepper after cooking since it has a tendency to burn in high heat.
- Let your stainless steel or cast iron pan get hot over medium-high heat. This takes about 2 to 5 minutes depending on the pan. Stainless steel usually heats faster than cast iron.
- Add your oil and let it get hot. I use extra virgin olive oil but if you don’t like the flavor, try Canola or another vegetable oil.
- Add your steaks being careful not to crowd the pan. Let them sear – without touching – until nicely browned on both sides. If both your pan and your oil is hot, your steaks should not stick.
- If your steaks are and inch or more thick, you may want them cooked longer. Place the pan with the steaks in a preheated 350 degree oven and cook to desired doneness. Rare = 120 to 125. Medium-rare = 130 – 135. Medium = 140 – 145. Medium-well = 150 to 155. Well = 160 and above.
- Let steaks rest at least 5 minutes before serving. This gives the juices a chance to redistribute throughout the meat. Otherwise if you cut into the steak too early, the juices will run out onto your cutting board and your meat will be dry.
For more information about Chef Tse, check out her website.