Steak is one of the most beloved meats, but also one of the most intimidating to cook.
Fox News Digital spoke to two chefs about their tips for cooking the perfect steak, without the need for fancy tools.
This is what they had to say.
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1. Keep the cooking surface warm.
A hot cooking surface, whether it's a grill, skillet or something else, is key to a well-cooked steak, chefs William Dissen and Adrianne Calvo told Fox News Digital.
Dissen is the owner of The Market Place restaurant in Ashville, North Carolina, and the author of “Thoughtful Cooking: Recipes Rooted in the New South.”
Chef William Dissen, pictured here, shared with Fox News Digital some of his tips and tricks for cooking a perfect steak, including using a “very hot” grill. (Johnny Autry)
Calvo is the owner of Chef Adrianne's Vineyard Restaurant & Bar in Miami.
“My best tip for cooking a steak, and depending on the cut of meat, is to always make sure my grill is very hot and the grates are clean and oiled before cooking,” Dissen said.
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Calvo agreed.
“Whether you use a grill or a flat surface, make sure it's very hot,” he said.
Calvo noted that medium heat is bad for browning steaks, as “good crusts are only obtained at high temperatures.”
2. Make sure the steak is at room temperature first.
“Don't cook a cold steak,” Calvo said. “For even cooking, make sure the steak is at room temperature.”
It's important to let steaks come to room temperature before cooking, two chefs said. (iStock)
Dissen said that after marinating and seasoning his steak, he lets it sit at room temperature for “15 to 30 minutes” before grilling.
3. Use the right fat at the right time
While Dissen told Fox News Digital that he likes to marinate his steaks in olive oil before cooking them on the grill, olive oil should not be used if a person is cooking a steak on a flat surface or in a pan, Calvo said.
“Don't use olive oil,” he said. “Instead, opt for an oil with a high smoke point or clarified butter.”
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These other fats can be heated higher than unsmoked olive oil, which produces a better char in a pan.
4. Make sure the steak is dry before cooking.
Regardless of how the steak will be cooked, Calvo recommends patting it dry with a paper towel beforehand.
“Blot all blood and excess moisture thoroughly,” he said. “This ensures the best contact with the grill, cast iron skillet or flat surface.”
Chef Adrianne Calvo, pictured, recommended patting the steak dry before cooking it; that way, she said, it will cook evenly and get a nice char. (Courtesy of Adrianne Calvo)
5. Don't touch it (much) during cooking.
Although it may be tempting, it is best to let the steak cook on its own and not touch it.
Depending on how thick the steak is, Dissen said, “I cook the steak until it's golden brown and delicious” for about four to six minutes per side.
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He moves the steak “once during the cooking process” to ensure it browns evenly and then flips it to cook the back of the steak, he said.
“Don't poke the steaks or flip them repeatedly,” Calvo said, as this will disrupt the cooking process.
One chef said he moves the steak “once during the cooking process” to ensure it browns evenly, then flips it to cook the back of the steak. (iStock)
6. Let it rest after cooking.
A steak will continue to cook even after it is removed from the heat source. It's important to let it rest, Calvo and Dissen said.
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Dissen said he recommends letting the steak rest at room temperature “for at least five minutes” before slicing and serving.
Calvo lets his steaks rest even longer: 10 minutes.
Letting the steaks rest, he said, “ensures that all the juices stay intact.”
It's best to let the steak rest after cooking before slicing and serving, the chefs said. (Johnny Autry)
7. Know how to test steak for doneness with or without a thermometer
Insert the thermometer into the thickest part of the steak.
Each level of “doneness” is associated with a different temperature, Dissen said.
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“125°F is rare, 135°F is medium, 145°F is medium, 150°F is medium well and 160°F is well done,” he said.
The temperature will continue to rise as the steak rests, so be sure not to overcook it if you're going by the thermometer readings.
Many highly experienced chefs do not use or need thermometers due to their training.
“Hold your hand open and feel the soft flesh of your hand with your thumb. That's what a rare steak feels like.”
“At culinary school, we weren't allowed to use thermometers after the first week of class at Grill Station,” Calvo said.
Students were expected to “memorize what each temperature looked like outside.”
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An experienced chef “can tell by the way the juices shine through the char how tightly knit the grain of the steak looks and by its overall firmness,” he added.
Dissen shared a “handy” trick for testing how done a steak is without a thermometer.
“Hold your hand open and feel the soft flesh of your hand with your thumb. That's what a rare steak feels like,” he said.
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“Put your index finger and thumb together and feel the soft flesh of your hand below your thumb. It should be a little firmer, that's what it feels like when it's ready,” she said.
Repeating this process with your middle, ring and pinky fingers will show you what a medium-rare, well-done and well-cooked steak feels like to the touch, he said.
