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How to Cook Steak at Home: Best Recipes for Amateur Chefs

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You don’t need to be a professional chef to cook the best steak. If you can follow cube steak recipes, you can easily prepare the perfect meal. But first, you have to pick the right tools. In order to choose the best of them, you can read about the best steak knives at mykitchenadvisor.com or any other tools needed in cooking. Here are guidelines highlighting the easiest flank steak recipes to help you get a juicy steak.

What You Need

For your steak recipe, you'll new a few ingredients. These can also be used on pork steak recipes and are essential in improving the quality of the cooked steak.

The first ingredient is a thick-cut steak, about 2.5 cm or 1 inch thick because you'll be cooking it entirely on the stove. If the steak is thicker, you should finish it in the oven. Ideal steaks for this recipe include a scotch fillet, rib eye, and T-bone. You also need fresh thyme, butter, salt, olive oil, black pepper, and garlic.

Read Before You Begin

Get the steak from the fridge and let it come to room temperature for about an hour to cooking, grilling, or frying it on a cast iron skillet. Cooking the steak from cold stops heat from penetrating into the middle efficiently. Also, ensure your pan or barbecue is hot as this helps to caramelize the meat to form a delicious crust as you pan sear.

The aim of any steak recipes, such as ham steak, NY strip, and fillet mignon recipes, is to cook the meat to medium-rare to medium. Doing more creates a tough piece of meat, so be sure to flip the steaks on your hot pan every minute to achieve an evenly cooked piece.

Steaks are recommended to be prepared at such temperatures:

  • Rare (cool red center) — 125°F (52°C)
  • Medium rare (warm red center) — 135°F (57°C)
  • Medium (warm pink center) — 145°F (63°C)
  • Medium well (slightly pink center) — 150°F (66°C)
  • Well done (little or no pink) — 160°F (71°C)

After preparing the steak, leave it to rest at least for 3 minutes. Run a little butter or extra virgin olive oil for a juicy steak.

Steak on a grill

Photo Credit: Pixabay 

How to Cook Steak on a Stovetop

To begin, pat the steak with a paper towel to dry out any moisture. Season the steak on both sides with black pepper and salt. This seasoning creates a delicious crust as it sticks to the surface.

Place the pan over medium-high heat and let it heat. If you have stainless steel or cast iron pan, you should use it as these are the best for skirt steak recipes. These pans can withstand high heat and maintain temperature consistently.

With the pan ready, add oil. You can tell it’s hot if it begins shimmering and moves fluidly. Carefully place the steak in the pan. Release it away from you to avoid splattering oil in your direction. Cook the steak for 6 minutes, turning it every minute.

To add more flavors, you can have a garlic clove that you rub on the steak after each turn. You could also rub butter to add that sweetness for a rich taste and tenderness.

Once ready, rest the steak on a plate and let that lovely juice collect for about 2 minutes.

If you’re serving the steak unsliced, place it on a place, but if you prefer to slice it, then you should transfer it to a cutting board and allow it to rest, covered with aluminum foil, for five to ten minutes. Resting helps to redistribute the juices from the outside. Always slice the steak against the grain and avoid slicing too soon as this could cause the juices to pour out.

Add in Some Sides!

If you want the luxurious steakhouse experience, the mashed potato would be the perfect counterpart. For a low carb option, you can go with creamy mashed cauliflower, which can be surprisingly delicious. You could also try crispy smashed potatoes, which are crispy on the outside but fluffy inside.


These guidelines show you how to cook elk steak recipes if you want excellent quality using a pan. The takeaway is to ensure you dry the steak before cooking and maintain consistency by turning it every one minute while cooking. You can add flavor with garlic, salt, and black pepper. Once ready, don’t serve directly but let the steak rest to soak in all the juices.

Author’s Bio

Alex Green is a copywriter with 3 years of experience. He is fond of healthy living and knows pretty much about cooking. In his spare time, Alex likes walking with his golden retriever, meeting with friends, and attending the gym. 

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