How do you cook the perfect steak?
Do you sear it on the stove? Do you broil it in the oven? Do you sear it then broil it? The options are endless, but one thing is certain: It’s easier than you might think to cook a restaurant-worthy steak from the comfort of your kitchen. And it all comes down to a series of simple steps, from choosing your cut and strategizing your seasoning, to picking the right pan and testing for doneness (hello, medium-rare perfection!).
I’m sharing tips for all of the above and more over on KitchenAid’s blog, The Kitchenthusiast. So cancel those steakhouse reservations, check out my tips, and then put your skills to the test with top-rated recipes for The Ultimate Asian Flank Steak and 30-Minute Mongolian Beef.
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Kelly, please re-post this! I can’t open the Kitchen-aid link anymore, but this was an old go-to that I love for nights I can’t get out to the grill (thanks, Nor’easters…).
Hi Caitlin! Working on getting this resolved ASAP! In the meantime, I’m going to email you the guide :)
That photo is fabulous! My mom makes the best steak! She cooks it all the way on the stovetop and it is crave worthy. I actually never order steak at restaurants anymore because they can never compare. Hopefully I’ve picked up some of her tips over the years.
Awesome, thanks!
Fabulous post, Kelly! Loved all your helpful quick tips. We grill so often in the summer, especially steak, so it’s nice to be reminded about how to cook it to its full potential! :) Thanks girl!
Thanks so much, Georgia! Hope you’re doing great!
Hi Kelly,
I read the post from The Kitchenthusiast. . I’ve never finished a steak in the oven before and am excited to try this method. . we usually just grill our steaks. Anyway, silly question but do you keep the steak in the same saute pan with all the oil when it goes into the oven? and I know we’re supposed to check the doneness of the steak using a digital meat thermometer, but is there an average amount of time, like 5-8 minutes or something with a 3-inch-thick filet for example? Or should I just start checking the steak after a few minutes? Thanks!
Hi Alice! Thanks so much for your comment! It’s often difficult to put an exact cooking time on steaks since there are so many variables, from the exact thickness of the cut to how hot/cool your oven runs in different parts. But the best thing to do is to just check the steak with the digital meat thermometer BEFORE you think it has reached your desired cooking temp, as carryover cooking will be about 10 degrees. Many filets won’t have to be finished in the oven, especially if you like your steak medium-rare. So just keep this in mind. Hope this helps!
This looks delicious, Kelly! I can almost hear the sizzle!
Thank you, Noma! And yes, this beauty did indeed sizzle :)