Top 5 Secret Tips For Cooking Perfect Steak Every Time

With these secrets up your sleeve, everyone you know will be raving about how great you are at cooking steak. The truth is, it’s simple - all it takes to cook perfect steak is a little bit of know-how and the right ingredients. Our meat is so good, it often will turn out delicious even if not cooked in the optimal way. It was only a few years ago that I didn’t eat any meat, so I had to teach myself things like how to cook steak. Using these simple methods has taken my cooking to the next level, and you can too.

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Buy Meat From Quality Sources

The number one most simple thing you can do to have a steak dinner turn out amazing is to buy quality meat. Yes, this is an obvious one. But it’s so, so important and so often people try to cut corners by looking for bargain buys at the grocery store. The truth is, nothing can compare to meat that’s ethically sourced and pasture raised.

Animals that live free of stress and in their natural habitat have intrinsic qualities that carry over into the meat that we eat. The difference in taste between quality steaks and grocery store meat is huge, and you’ll be stunned at how delicious ours are. All of our meat is expertly hand cut by master butchers, making every steak a real treasure.

Season Generously - More Than You Probably Think

Really great steaks don’t require a complex seasoning blend. But some sea salt and freshly ground black pepper should always be rubbed on, and more of it than you might think. Go all out rubbing the outside of the steak with seasonings, creating a nice thick crust that will result in a really excellent sear. Remember that since the outside of the meat is the only part that gets seasoned, you need enough salt and pepper to account for all of that unseasoned meat that will be inside every juicy, flavorful bite you take.

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Use High Heat To Get That Perfect Sear

A delicious, crispy brown sear on the outside of the steak is key to making it really delicious. What many people don’t realize is that in high end restaurants and steakhouses, temperatures as high as 800 to 1200 degrees Fahrenheit are used to give steaks an instant char. Most of us don’t have access to those cooking temperatures from our home kitchens, but there are some tricks for getting the best sear possible at home.

First of all, use a cast iron skillet. They tend to get hotter and hold heat better and will work to your advantage when cooking steaks. Let the pan get super hot before you put the steak in, then let the steak get a nice crusty sear on both sides, flipping just one time. Then, finish cooking the inside to your desired temperature by finishing in the oven. If you’re cooking on a grill, you can move to indirect heat for finishing.

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Don’t Overcook Your Steak

When it comes to quality meat like ours, it’s incredibly important not to overcook the steaks. Naturally raised meat is leaner than what some people may be used to from grain fed animals. For this reason, cooking less is always better. Even people who typically prefer their steaks to be cooked more will find that a medium rare bison, grass fed beef or elk steak will suit them just fine. These steaks are incredibly tender when cooked properly, but when cooked too long can become tough.

Be Sure To Let The Steak Rest After Cooking

You’ve probably heard this tip before, but it can be so tempting to cut into the steak immediately - especially if you’re new to cooking steaks and want to check the doneness. One way to avoid this is to use a meat thermometer and check the internal temperature so you know for certain how cooked it is inside. However, even if you don’t have a thermometer on hand, it’s still better to avoid cutting into the steak until it’s had a chance to rest.

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The resting period gives all the juices a chance to distribute throughout the meat. When you cut into the steak immediately after cooking, all those precious liquids will leak out of the meat, making it less tender and juicy than it could have been. In fact, the steak actually keeps cooking for a few minutes after being removed from the heat, so it’s a good idea to take it off a touch before desired doneness is reached.