Making a restaurant-style steak at home may seem like a daunting task, but with the right techniques, tools, and a little practice, you can prepare a mouthwatering steak that rivals any steakhouse. The key is achieving that perfect sear, the ideal level of doneness, and adding flavors that elevate the meat. This guide will take you step-by-step through how to make restaurant-style steaks right in your kitchen.
1. Choose the Right Cut of Steak
The first step in creating a restaurant-quality steak is choosing the right cut. Different cuts offer varying levels of tenderness, flavor, and fat content. Here are some of the best cuts for a steakhouse-quality steak:
- Ribeye: Known for its marbling (fat running through the meat), ribeye is flavorful and juicy, making it one of the most popular cuts.
- Filet Mignon: Extremely tender, filet mignon has a mild flavor but is prized for its softness. It’s perfect for those who prefer a leaner cut with minimal chew.
- New York Strip: This cut offers a good balance between tenderness and flavor, with some marbling to provide richness.
- T-Bone/Porterhouse: Both cuts offer a combination of two steaks—the filet mignon and the New York strip—separated by a bone. The porterhouse is typically larger.
- Skirt Steak/Flank Steak: These cuts are lean, flavorful, and best cooked quickly at high heat.
2. Seasoning the Steak
Proper seasoning is essential to bring out the natural flavors of the steak. While a steak can certainly stand on its own with just salt and pepper, consider using the following techniques for maximum flavor:
- Salt: Generously season both sides of the steak with kosher salt or sea salt. Salt helps to draw moisture to the surface, which enhances the steak’s crust when it sears.
- Pepper: Freshly ground black pepper adds a sharp contrast to the rich, meaty flavor. Be liberal with it, but don’t overdo it.
- Additional Seasonings: If desired, you can add garlic powder, onion powder, and smoked paprika for extra flavor. Some chefs also use a dry rub with herbs like rosemary, thyme, or oregano.
- Butter and Fresh Herbs: Adding butter and herbs like thyme or rosemary while cooking can boost the steak’s flavor. You can also add garlic cloves to the butter for a more aromatic, savory taste.
Tip: Season your steak at least 30 minutes before cooking (up to an hour if possible). This allows the salt to penetrate the meat, enhancing its flavor.
3. Let the Steak Reach Room Temperature
Before cooking, take the steak out of the refrigerator and let it rest at room temperature for 30-60 minutes. This step helps the steak cook more evenly. If you cook a cold steak straight from the fridge, the exterior may cook too quickly while the inside remains underdone.
4. Use the Right Cooking Surface
The best way to cook a steak like a professional is using a heavy-duty, high-quality cooking surface. Your two best options are:
- Cast-Iron Skillet: Cast iron retains heat incredibly well and creates a perfect sear, which is essential for achieving that restaurant-style crust. It’s the go-to tool for many chefs.
- Grill: If you want that smoky, grilled flavor, using a grill is a great choice. Just be sure your grill is preheated to a high temperature.
Tip: Preheat your pan or grill for at least 5-10 minutes before cooking the steak to ensure it’s hot enough to get that perfect sear.
5. Searing the Steak
Achieving a good sear is one of the most important steps when cooking a steak. Here’s how to do it perfectly:
For Cast-Iron Skillet:
- Add a small amount of oil with a high smoke point (like vegetable or grapeseed oil) to the skillet.
- Place the steak in the pan and do not move it for 2-4 minutes. Allow it to sear and form a crust.
- Flip the steak using tongs and sear the other side for another 2-4 minutes.
- For added flavor, reduce the heat to medium-low, add a couple of tablespoons of butter, and toss in some garlic and herbs (such as rosemary or thyme). Baste the steak with the melted butter using a spoon for an extra layer of flavor.
- Cook the steak for a few more minutes, checking the internal temperature to achieve the desired doneness.
For Grill:
- Preheat the grill to high heat (450-500°F or 230-260°C).
- Place the steak on the grill and sear each side for 2-4 minutes until you get a good, charred crust.
- If the steak is thick, move it to a cooler side of the grill to finish cooking to your desired doneness. Keep the lid closed to trap the heat.
6. Check for Doneness
Knowing when your steak is done is crucial to making the perfect restaurant-quality steak. There are a few ways to check for doneness:
- Thermometer: Using a meat thermometer is the most accurate way to determine the steak’s doneness.
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (66-68°C)
- Well-done: 160°F+ (71°C+)
- Touch Test: If you don’t have a thermometer, you can use the “touch test.” Press the center of the steak with your finger. If it’s soft, it’s rare; if it springs back slightly, it’s medium-rare; and if it’s firm, it’s well-done.
Tip: Remember that the steak will continue to cook slightly as it rests, so it’s okay to take it off the heat just before it reaches the target temperature.
7. Rest the Steak
Resting the steak is a crucial step that many people overlook. After cooking, allow the steak to rest on a plate or cutting board for 5-10 minutes. This allows the juices to redistribute within the meat, keeping it juicy and flavorful.
8. Slice and Serve
For steaks like ribeye, T-bone, or New York strip, slice against the grain for the most tender bites. Serve your steak immediately, with sides like mashed potatoes, grilled vegetables, or a fresh salad. You can also top it with a dollop of herb butter or drizzle it with steak sauce for extra flavor.
9. Sides to Complement Your Steak
To complete your restaurant-style steak meal, consider these delicious sides:
- Mashed Potatoes: Creamy mashed potatoes pair beautifully with a juicy steak. You can also go for garlic mashed potatoes for extra flavor.
- Grilled Vegetables: Grilled asparagus, zucchini, or mushrooms bring out the natural sweetness of the vegetables and pair perfectly with the richness of the steak.
- Caesar Salad: A simple Caesar salad with crunchy croutons and a tangy dressing makes a perfect contrast to the richness of the steak.
- Steak Sauce or Compound Butter: Though a great steak can stand on its own, you can add a simple sauce like béarnaise, chimichurri, or peppercorn sauce. Alternatively, compound butters with herbs, garlic, or blue cheese are perfect toppings.
10. Final Tips for Perfect Steak
- Use Tongs, Not a Fork: Never pierce the steak with a fork while cooking or flipping it. This will release the juices and lead to a dry steak. Always use tongs to flip the steak.
- Choose the Right Fat: Butter is a classic choice for finishing a steak, but you can also use high-quality oils like olive oil or clarified butter for basting.
- Experiment with Flavors: After you’ve mastered the basics, try experimenting with different seasonings and sauces to find your perfect combination.