10 commandments of steak cooking

10 commandments of steak cooking

Learn how to choose, marinate and cook the perfect steak.
Updated:
2009-10-18 20:36
Published:
2005-07-20 00:00
By 
Dana McCauley

Cooking steak

There truly is nothing simpler to make for dinner than a steak and a salad. Follow these easy directions to create a perfectly cooked steak every time.

1. Steaks to be cooked quickly in a skillet, on a grill or under the broiler need to be tender cuts. Choose rib eye, filet mignon (tenderloin), strip loin, T-bone and porterhouse varieties.

2. For optimum tenderness, choose steaks that have plenty of marbled fat (don't worry, most of this fat renders out as the steak cooks, leaving only flavour and moisture behind, not extra calories) in the flesh and a modest amount of white fat (known as leaf fat) surrounding the flesh.

3. Avoid buying steaks that are cut thinner than 3/4-inch (1.5-cm) thick since they are often dry and difficult to sear without overcooking. 

4. If steaks are very thick (more than 1-1/2 inches/4 cm) cut notches in the surrounding fat so that the steak doesn't curl as it cooks.

5. Bring steak to room temperature before cooking.

6. Preheat pan, grill, or broiling tray until almost smoking before adding meat.

7. Although marinating tender steaks is optional, all steaks taste better if lightly brushed with oil and sprinkled generously with salt and pepper just before cooking.

8. Place a 1-inch (2.5-cm) rib eye, porterhouse or T-bone steak on a hot pan or grill. Reduce heat to medium-high and cook, turning only once, for 6 to 7 minutes for rare, 9 to 12 minutes for medium and (I'm cringing, but if you must), 12 to 15 minutes for well-done (160F/70C).

9. Flank steaks benefit from being marinated overnight and should never be cooked beyond medium. Place a flank steak on a preheated pan and cook for 7 to 10 minutes, turning once. After resting, cut across the grain into thin strips.

10. Tenderloin or filet steaks should not be marinated for longer than 1 hour and, because they are so lean, should not be cooked beyond medium doneness. Place a 1-inch (2.5-cm) medallion of tenderloin on a preheated pan and cook, turning once, for about 5 minutes for rare or 6 to 7 minutes for medium.

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10 commandments of steak cooking

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  • sharon wrote:

    Oct 27, 2003

    2009-09-22 10:47 AM

    I don't think salting steak before it's cooked was a good idea...does it not cause the meat to lose juices and dry out?

  • Julie wrote:

    Jan 26, 2004

    2009-09-22 10:47 AM

    I agree with many aspects of this article. First, seasonning steak and any meat for that matter, prior to cooking allows the flavor to penetrate the meat, through out the entire cooking process, rendering a beautiful tasting steak. Also, cooking meat anywhere past medium is in my opinion a violation of cooking. How can you taste something, if it is dried up, and shares a texture with that of leather. I enjoyed this article, and sent it to many friends. Steak is a very simply, versatile and awesome componetent of a meal. and if you want some other ideas! Drop me a line!

  • Wendy Roenigk wrote:

    Apr 14, 2004

    2009-09-22 10:47 AM

    What about other cuts such as round steaks - how best should they be prepared for grilling or frying?

  • Frank wrote:

    Apr 12, 2004

    2009-09-22 10:47 AM

    I enjoyed the article very much and agreed with pretty well all of it..however, i have a question...when i cook steaks i sear them on each side for about a minute and a half....do I count this time as cooking time? i.e. if I was to cook the steaks rare, and seared each steak one minute on each side, will that make the final cooking at about four to five minutes to get my steaks rare? thanks

  • Gen wrote:

    Apr 14, 2004

    2009-09-22 10:48 AM

    Salting meat before cooking .... is this a No No ?

  • Phyllis wrote:

    Jun 17, 2009

    2009-09-22 10:48 AM

    My husband can bbq steak to well-done without drying it out or making it as tough as shoe leather. Which makes me quite happy because I CAN NOT eat meat with any red or pink left in it. I do know alot of people who prefer their meat well done. To the cringer, I not only cringe but have been known to leave the table.

  • Mike Brennan wrote:

    May 17, 2004

    2009-09-22 10:48 AM

    I, too, cringe at the thought of well done steak. But since the love of my life likes it that way, here's a tip. When making that ceasar salad to go with your fabulous steak, save the outside lettuce leaves. Cook the steak to medium on the barbecue, then place a letttuce leaf underneath it and continue grilling. The lettuce basically evaporates, but provides the moisture and protection from the heat to render (probably a poor choice of words there ) a perfect, juicy well done steak!

  • Garrett wrote:

    May 17, 2004

    2009-09-22 10:48 AM

    WHAT ABOUT BBQing the Steaks I want some hints on that.

  • neon wrote:

    Nov 26, 2004

    2009-09-22 10:48 AM

    this was exactly what I was looking for - I am cooking a steak for the first time and I only have a broiler to cook - I needed tips and this was perfect! thank you

  • Josh wrote:

    May 17, 2004

    2009-09-22 10:48 AM

    Good tips, contrary to a previous comment, salt is good prior to cooking, it brings all the juices to the top.

  • sid hudson wrote:

    May 17, 2004

    2009-09-22 10:48 AM

    Now I'm hungry...steak for dinner tonight!

  • Conrad wrote:

    May 17, 2004

    2009-09-22 10:49 AM

    I believe that you should season your steak before hand but leave out the salt. Add salt only during the last moments of cooking. This will allow your meat to keep its juices and add the salt in the end will make it taste good. Conrad

  • woody wrote:

    May 17, 2004

    2009-09-22 10:49 AM

    Salting is OK only if you do it immediately before cooking. Do not let the steak marinate in salt...15 min or less and you will be fine.

  • Anton Berger wrote:

    May 17, 2004

    2009-09-22 10:49 AM

    You forgot Blue Rare - my favorite. so others can sample a steak warmed to perfection: on a super-hot pan or grill sear one side for several seconds to a minute (max), then repeat on the other side, and serve. Best with tender steaks.

  • steve wrote:

    May 17, 2004

    2009-09-22 10:49 AM

    6-7 minutes in total or per side?

  • Mike Brennan wrote:

    May 25, 2004

    2009-09-22 10:49 AM

    "Well done" Meat lovers can have their steak...and eat it too ! Here's an old restaurant trick to cook a steak to "well" , but still leave it moist and juicy. When preparing your Ceasar salad ( what goes better with steak? ) save those outside romaine leaves you were going to throw away. Cook the intended steak to medium, them place a couple of lettuce leaves underneath it on the barbecue grill. The lettuce will basically disintegrate, but not before adding moisture and some heat protection to the meat. Voila ! Juicy and well done steak

  • Jill Watson wrote:

    May 17, 2004

    2009-09-22 10:50 AM

    For perfect medium rare steak every time. Start with room temp steak. Put it in the hot pan. Start timing. Cook until the top (uncooked side) is covered with beads of moisture. Mark the time. Turn and cook half as long on the other side. This always works.

  • Linda wrote:

    May 17, 2004

    2009-09-22 10:50 AM

    I have been under the same assumption as Sharon; that is. that salting meat before it was cooked depleted it of its juices. Could a pro comment, please.

  • Bud wrote:

    May 17, 2004

    2009-09-22 10:50 AM

    ANSWERS.....I do not know what others may say about my answers to some of the questions asked by others but here they are anyways. Salt...I will not use direct salting prior to cooking however I will use light soya sauce to aid in marinating. Direct salting draws off too much of the juice in my opinion. Round Steak....or chuck steak. .... I prefer to marinate in an acidic marinade for up to six hours in the refrigerator. My favourite marinade is balsamic vinegar, fresh crushed garlic or garlic juice, a few splashes of hot sauce like Frank's or Louisiana, and a couple of drops of liquid smoke. Do this in Tupperware or a bread bag and make sure you toss it around in the marinade every couple of hours. Searing...An absolute must in order to seal in the juices...however I have found that searing any more than a minute per side is excessive. I do not count the sear time as cooking time. I also do not time my steaks on the grill, I go by touch, the softer and springier the more rare...the firmer the more well done....all grills whether they are charcoal, gas or electric differ in the way they cook so get used to the one you have and then go from there. Happy grilling

  • Kevin wrote:

    May 14, 2007

    2009-09-22 10:50 AM

    Club House meat marinade mixes easily with water and red wine vinegar, which I substitute for white vinegar. It's all I need on my steak or pork chops, but in the case of steaks, it's simply unbeatable. I only BBQ using charcoal and tend to cook steak on the well done side of medium. I turn it only when I can see grill marks, and that the fat has started to cook on the outside. It needs to sear when flipped over, but I can tell when it's done since cloudy juices rise on top of the meat. I believe some of the fat is melting into the marinade to make the cloudiness. I never discard the juices, but try to capture them on the platter when carefully removing the steaks from the grill. The juice makes an excellent dip for indivdual bites, or you can eat it soaked into a piece of bread. The cooked marinade juices are superb on their own! I have never been served a better steak at a restaurant, and I have never received anything but rave reviews from guests. Buying an entire strip loin (at Costco!) and cutting it to your preferred thickness, while individually wrapping and freezing the remainder is very economical and a guarantee of good quality.

  • Winnie wrote:

    May 17, 2004

    2009-09-22 10:50 AM

    Putting salt on steak before cooking will draw out the juice & make the meat a little bit tough. Hence, we put salt & pepper on the table for a dash to enhance flavour. What I usually do is put cornstarch & water in a shallow dish. Mix them well & place the meat in for 30 mins then turn for another 30 mins as marinating. Cornstarch will smear & seal the pores of the steak, preventing the juices from running out while pan-frying.

  • Elizabeth wrote:

    May 17, 2004

    2009-09-22 10:50 AM

    Salting steak before cooking on a very well pre-heated pan or grill will not "dry out" the the meat, but help sear the outer layer, sealing in the juices. Only cuts of meat which will be cooked over slower heat should not be salted before cooking.

  • Justin wrote:

    Jan 16, 2007

    2009-09-22 10:50 AM

    dont worry about salting before you cook, it draws SOME moisture to the surface but thats how you get that great caramelized outside, you should actually season before, during and after

  • Marc wrote:

    May 20, 2004

    2009-09-22 10:50 AM

    Try adding some "Montreal" steak spices before cooking. It's just the right combination to bring out the great taste of good quality beef.

  • sam wrote:

    May 17, 2004

    2009-09-22 10:51 AM

    I have heard many times (from the professional chefs on the cooking channel) that salting the steak before cooking is not recommended as it draws out the moisture. While it is OK to sprinkle pepper, salt is a no no! How I misunderstood this?

  • Colin wrote:

    May 17, 2004

    2009-09-22 10:51 AM

    I agree with everything...I've had a Weber for about 15 years...invest in one. It will outlast the cheap models and reward you with good cooking for years. Also, for the steak marinade, use Montreal Steak Sauce. It is delicious. Comes in a paste OR dry (but the paste is better). It is available in Canada at COSTCO and most grocery stores. It makes hamburgers GREAT. Cheers. Ccolin

  • Bud wrote:

    May 17, 2004

    2009-09-22 10:51 AM

    I certainly agree with all of the article. I will NEVER cook a good cut of steak beyond medium rare. I prefer my cuts to be either rib-eye or striploin (New York). A filet is far too lean to BBQ properly unless you add fat to it, like a strip of bacon wrapped around it. For a real twist try marinating in a light soya sauce with a bit of rice wine vinegar, a dash or two of hot sauce ( I like more) and some garlic powder. If you are a blue cheese lover, try softening about a half pound of butter then crumbling about 250 grams of blue into the butter( don't blend it ), lay it on thick, on the steak during the last two minutes of grilling, then close the grill lid and let it melt in. The only way to cook good steak is on a grill....cooking in pan should only be done if it is a good cast iron skillet and is really well pre-heated. Bud

  • Derick wrote:

    May 14, 2007

    2009-09-22 10:51 AM

    Using the back of a spoon, spread garlic butter onto each side of the steak after it's been seared. This gives the steak amazing flavour and a built -in marinade!

  • Tim Poudrier wrote:

    May 17, 2004

    2009-09-22 10:51 AM

    Whoever told you to only turn a steak on the barbeque once was not your friend. Try turning the steak as soon as blood comes to the top, and notice the pleasing difference. It will be more tender - guaranteed!

  • Judith wrote:

    May 17, 2004

    2009-09-22 10:51 AM

    I thought the same as Sharon about salting the meat beforehand. I thought this toughened the meat.

  • Terri Wong wrote:

    Jun 29, 2005

    2009-09-22 10:52 AM

    Hi there, I thought you should never salt steak before before cooking as this causes it to lose more moisture?

  • elaine wrote:

    May 17, 2004

    2009-09-22 10:52 AM

    I agree salting meat makes it tough. Marinating is ok that cam be made tender especially if some kind of citus ,example lime juice or lemon.

  • Denay wrote:

    May 17, 2004

    2009-11-18 3:00 PM

    These tips sound great, but with the great summer-like weather we are having (in southren Ontario) what about tips for steaks on the barbeque?

  • Betsy wrote:

    May 17, 2004

    2009-11-18 3:00 PM

    Great advice for simply great steak. I like to use a tenderizing seasoning salt that sits on the steak for half an hour, then I grill to medium-rare. No fancy sauces for this girl! Steak is also a good source of protein and iron.

  • Harold wrote:

    May 17, 2004

    2009-11-18 3:00 PM

    Most of the steak "cuts" you mention are astronomically priced. Could you do another article on how to marinate less expensive cuts. Also, what is the key to not having a kitchen full of smoke and the smoke detector going off as one attempts to broil steak in the oven? H

  • Danno wrote:

    May 17, 2004

    2009-11-18 3:00 PM

    I recommend coarse kosher salt and coarsely ground peppercorns for adding texture and rich flavour... The best steak I ever had was a 50/50 mixture of that on a tenderloin cooked medium-rare on my own grill. We did a comparison against Montreal Steak Spice and it was no contest... the salt and pepper won hands down. Which was surprising!

  • Jean mario wrote:

    May 17, 2004

    2009-11-18 3:01 PM

    ur steaks r overcooked even the rare ones, I am grateful u do not cook mine. jean

  • Sylvia wrote:

    May 25, 2004

    2009-11-18 3:01 PM

    When making your burgers put a hole in the middle so the center is always cooked. They do this in many restaurants. If you open your burger and take a look you may see the middle has a hole in it. You have less of a chance of getting a pink hamburger.

  • Gale wrote:

    May 17, 2004

    2009-11-18 3:01 PM

    All excellent tips and very exactly how it should be done.

  • Kevin wrote:

    May 17, 2004

    2009-11-18 3:01 PM

    Salting meat; my opinion. I had heard that it was wrong as well, however, when you sear the steak, it retains the moisture. I usually do a flip to sear both sides, then reduce the heat, and continue cooking on each side at a medium-medium high heat, until done. The salt is supposed to dry out the meat, however, when you sear it, it does not dry out.

  • Sue wrote:

    May 17, 2004

    2009-11-18 3:01 PM

    I agree completely with Julie. I never ever cook my steaks past medium-rare. Otherwise they lose all their flavor!

  • Bruce wrote:

    May 17, 2004

    2009-11-18 3:01 PM

    I agree with the suggestions. As well, after searing each side for a minute in a seasoned, cast-iron pan, you can then finish the steak very nicely in a really (500F) hot oven. Use the same suggested times and it should work, but have your overhead fan on because you will get some smoke. I don't think some coarse kosher salt just before searing should cause any dryness and it will also help form a nice seared crust on the steak.

  • Jan wrote:

    May 25, 2004

    2009-11-18 3:01 PM

    Us who savour the taste of the grill were always taught not to salt the meat until it was done cooking to avoid losing precious juices. That goes for sauces or marinades with a great deal of salt. Have I been wrong all along?

  • Steve wrote:

    May 17, 2004

    2009-11-18 3:02 PM

    Add salt? You people are nuts. Why add salt and dry out a nice piece of beef?

  • Ainsley wrote:

    May 17, 2004

    2009-11-18 3:02 PM

    All cuts of meat should be left to rest on a cutting board or plate for at least 3-5 minutes after, as to allow the moisture in the meat to redistribute throughout and to not lose it.

  • ed duhaime wrote:

    May 17, 2004

    2009-11-18 3:02 PM

    ive been told by at least five different Chefs and two Butchers from grocery store meat departments, that porterhouse and T-bone are one and the same. They say porterhouse is mostly used in the USA while T-bone is more of a Canadian term.

  • Glenda wrote:

    May 17, 2004

    2009-11-18 3:02 PM

    Great cooking ideas!! I often have trouble with different varieties of steaks and this article abounds with preparation ideas, etc. By the way, even though most think that cooking meat to well done destroys taste, I beg to differ as my family and I have been eating it this way for years and have yet to find it distasteful. Glenda

  • julia wrote:

    May 17, 2004

    2009-11-18 3:02 PM

    we know from the old school salt makes any meat tough so don't put salt on your steak before grilling. julia

  • pete burns wrote:

    May 25, 2004

    2009-11-18 3:02 PM

    All tender cut steaks benefit from a 1 hour marinade of tomato juice or mix the juice with equal parts of balsamic vinegar. Remove the juice and pat with a salt free steak spice. Steaks also benefit from storage in the fridge in a ziploc bag with as much of the air removed as possible. This helps break down non tender tissue.

  • Don C. wrote:

    May 25, 2004

    2009-11-18 3:02 PM

    i agree with most of what you say about cooking a steak but when you say to turn it only once? i always thought if you were to sear both side right away it would seal all the juices in the steak and then cook it like you said.

  • Betty Johnson wrote:

    Jul 19, 2004

    2009-11-18 3:02 PM

    Brushing steak with oil is an interesting idea. YOu could use garlic oil. Hmmm. I have always sprinkled really thick steaks with sugar before putting them onto the hot bbq grill. The sugar carmelizes and forms a crispy crust sealing in all the juices. Delicious. Thanks
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