Pan-searing is the best way to cook a steak, and it’s also the easiest! I love the kind of dinner that you can cook without a recipe. The truth is, good cooking is more about technique than recipes and the best dishes are often the simplest to prepare.



Is it better to pan fry or broil steak?

It’s better to fry thicker-cut steak over medium heat in your pan than try to broil it. Otherwise, the intense heat of your broiler can burn it on the outside by the time it’s fully cooked on the inside.

How do you cook really good steak?

Cooking a very good steak on the stovetop goes like this: Buy the best steak for pan-searing (boneless NY strip or rib-eye), season it very well with kosher salt for just 30 minutes before you plan to cook it, and finally cook it hot and fast with no oil to start and some butter to finish.

What is the best way to cook a steak?

The golden rule for cooking steak in general is to sear over a really high heat, then cook to your liking and rest for four or five minutes to let the muscles relax and flavours enhance. And, remember, anything from the front or rear of the animal needs to cook for longer than cuts from the middle, which is much more tender.

What are the best cuts of beef for cooking?

With it, you can get other prime cuts, like Denver steak, blade steak, and flavorful roasts. This section of beef is known for its robust flavor and its ability to produce a number of popular steaks. Beef that comes from this cut of steak are best used for roasts, where they’ll cook slowly over low heat.

Can you cook a thin cut of steak in the oven?

Although thinner cuts of steak can cook just fine on the grill or in the oven, they’re a little more difficult to master. An extra 30 seconds or minute too long, and your delicious steak can turn into a not-so-tempting hockey puck.

How thick should a steak be on the grill?

Thicker cuts allow you a little more time to play with, so you can get the perfect grill marks and cook without overcooking it. Of course, the right thickness can vary with your preferences, but it’s a good idea to choose a cut that’s at least 1-inch thick for any cooking method. Then, look at the marbling.