Does the thought of cooking steak at home feel intimidating? Don’t worry! It’s easier than you think to achieve a restaurant-quality steak in your own kitchen. Keep reading for Tips to Cook the Best Steak at Home and impress your family, friends, and even yourself!
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As a family of 5 we don’t eat out at restaurants very often because it’s pricy and we have a kindergartener who gets bored easily. It’s honestly just not worth going out, most times.
So when we’re craving a juicy restaurant quality steak, we cook a steakhouse dinner at home. Enjoying a New York strip steak at home is super quick and much easier on your wallet.
Throw in a couple Oven Baked Potatoes, a Salad, some rolls and your favorite veggie and you have a restaurant experience without having to leave home. That’s my kind of night!
What Cut of Meat Should I Choose?
There are many flavorful options when choosing a cut of meat to cook at home.
New York Strip Steak– my personal favorite. It’s lean, but still juicy and flavorful because it’s marbled with some fat, but not too much. It’s more affordable than most cuts and easy to cook at home in a pan. This is the cut I am using in this post.
Ribeye-super flavorful due to it’s high fat marbling. It’s easy to cook yourself at home in a pan. Ribeye’s can boneless or bone in; they are tender and juicy.
Sirloin– tends to be more affordable so it’s a budget friendly option. Holds up great with marinades.
Hanger Steak– very “beefy” in flavor, perfect to marinate and cooks quick over high heat for a great sear.
Flat Iron-very tender with a deep flavor. It’s right behind a filet mignon in tenderness. It’s easier to cook because it’s uniform and flat in shape.
Filet Mignon– very tender with a buttery flavor. It melts in your mouth. Filet is my absolute favorite cut, but it’s pricy so we reserve this cut for special occasions. I prefer to sear filet in a cast iron skillet on both sides, but finish it in the oven with lots of butter.
In summary, a New York Strip Steak or Ribeye are my top choices for pan cooking. Choose a steak that is “Prime” or “Choice”. Ensure your steaks are 1 to 1.5 inches thick for the juiciest results.
Tip 1: Let your steak come to room temperature
Take your steaks out of the refrigerator 30-45 minutes before you plan to cook. Letting the steak come to room temperature ensures it cooks evenly and sears well.
Tip 2: Dry your steak
Dry the outside of both sides of your steaks with a paper towel. This helps the seasonings stick to the steak and ensures the best possible sear.
Tip 3: Season
Season both sides of your steak generously, but simply. I love to use a basic Montreal Steak Seasoning. Use a blend of spices that you prefer such as garlic powder, onion powder, and paprika. Even a simple salt and pepper is perfect! Be sure to season both sides.
You don’t have to go overboard on a bunch of different seasonings- let the steak shine.
Tip 4: Use a high heat point neutral oil
Heat a heavy pan (like a cast iron pan) over medium high heat for 5 minutes. When it’s hot add 1/2 tablespoon neutral oil with a high smoke point. Avocado, canola, grapeseed, safflower, and vegetable oil would all be good choices.
Tip 5: Sear
Sear the edges of the steak 30 seconds to 1 minute.
Lay the steak in the pan and let it sear 5-7 minutes. Do not move the steak to get a really good golden brown sear. Flip the steaks and sear 5-7 minutes on the other side.
Tip 6: Baste with butter
For richness, add 2-4 tablespoons of butter to the pan along with garlic cloves and/or fresh rosemary or thyme. Spoon the melted butter over the steak as it’s cooking.
Tip 7: Use a meat thermometer
Use a meat thermometer to get your perfect doneness:
- Rare: 120-125°F (Cool red center)
- Medium-Rare: 130-135°F (Warm red center, best for strip steak!)
- Medium: 140-145°F (Pink center)
- Medium-Well: 150-155°F (Slightly pink center)
- Well-Done: 160°F+ (Little to no pink, not recommended)
The steak will continue to rise 5°F as it rests, so take it off the heat a little early.
Tip 8: Let it rest
Remove the steaks from the pan to a plate or cutting board. Let it rest 5 minutes before cutting to allow the juices to redistribute so when you cut the steak the juices don’t pour out.
Cut the steak against the grain for maximum tenderness.
Pour the butter from the pan over top and enjoy! You just cooked the juiciest restaurant quality steak at home!
What goes with steak?
- Cheesy Mashed Potatoes
- Baked Potatoes
- Oven Roasted Red Potatoes
- Add sliced steak over a Lemony Garlic Vinaigrette Salad
- Mac and Cheese
- Parmesan Asparagus
- Classic Macaroni Salad
- Nectarine Caprese Prosciutto Salad
- Pink Sauce Pasta
- Fettucine Alfredo
Finish your steakhouse dinner with a no bake Chocolate Peanut Butter Pie or Chocolate Covered Strawberry Pie.
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New York Strip Steak
Equipment
Ingredients
- 4 New York Strip Steaks
- 1/2 tablespoon neutral high heat oil such as avocado, canola, grapeseed, safflower, vegetable
- 2-4 tablespoons Montreal Steak Seasoning
- 4 tablespoons butter
- 3 garlic cloves smashed
- Fresh sprigs rosemary or thyme optional
Instructions
- Let your steak come to room temperature for 30-45 minutes.
- Dry each side well with a paper towel. This ensures a good sear.
- Evenly add seasonings to both sides of the steaks.
- Heat a cast iron skillet over medium high heat for 5 minutes. When it’s hot pour in the oil.
- Sear the edges of the steak 30 seconds to 1 minute. Lay the steak in the pan and let sear 5-7 minutes each side without moving the steaks.
- Add 2-4 tablespoons of butter to the pan along with garlic cloves and/or fresh rosemary or thyme. Spoon the melted butter over the steak. Continue cooking until desired doneness, a meat thermometer is most accurate. (see notes for internal temperature guide)
- Remove the steaks to a plate or cutting board. Let rest for 5 minutes.
- Slice the steaks against the grain and top with the remaining butter from the pan. Enjoy!
Notes
- Rare: 120-125°F (Cool red center)
- Medium-Rare: 130-135°F (Warm red center, best for strip steak!)
- Medium: 140-145°F (Pink center)
- Medium-Well: 150-155°F (Slightly pink center)
- Well-Done: 160°F+ (Little to no pink, not recommended)
