Steak Preparation Chart
Grilling – Outdoor
1. Steaks should always be at room temperature before they are cooked. Remove your steaks from the refrigerator at least 30 minutes before cooking. Pat them dry with a paper towel.
2. Preheat grill to maximum temperature.
3. Rub both sides of the steaks with coarse kosher or sea salt and freshly ground pepper.
4. Place the steaks 3 to 5 inches from the flame to sear the outside and seal in the juices.
5. Sear the steaks for 2 to 3 minutes on each side.
6. After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil. This will help form the crust that adds the touch of perfection.
7. Return the steaks to heat and cook on both sides to a desired doneness using the timing suggestions in the chart below. If using a gas grill, reduce the heat to moderately hot to hot. Or, use indirect cooking for gas, charcoal, or wood-fired grills and move the steaks to the warm side of the grill.
8. Transfer the steaks to dinner plates or a platter and let rest 5 minutes before slicing and serving.
Pan Searing – Indoor
1. Bring the steaks to room temperature as described above and pat dry with a paper towel.
2. Place a dry cast-iron skillet in a pre-heated broiler on high heat about 6 inches from flame or heating element. Heat pan for about 20 minutes.
3. Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper.
4. CAUTION: Pan handle will be extremely hot. When the pan is heated, pull the oven rack out to give yourself clear access to the pan and lay the steaks carefully into the skillet to avoid splatters. Your vent or fan should be set on high because this method creates a fair amount of smoke as the steak is seared.
5. Sear the steaks for 2 to 3 minutes on each side.
6. After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions in the chart below.
7. Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.
Pan Roasting – Indoor
1. Bring the steaks to room temperature as described above and pat dry with a paper towel.
2. Preheat your oven to 375°F.
3. On the stovetop, heat an ovenproof frying pan or skillet (cast-iron is great) on high heat until the pan smokes slightly or a drop of water evaporates on contact.
4. Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper.
5. When the pan is heated, lay the steaks carefully into the skillet to avoid splatters. Your vent or fan should be set on high because this method creates a fair amount of smoke as the steak is seared.
6. Sear the steaks for 2 to 3 minutes on each side.
7. After the steaks are seared, put the pan directly into the oven and roast the steaks to a desired doneness using the timing suggestions in the chart below.
8. Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.
Perfect Steak Tips & Tricks
Suggested total cooking times are estimated below for a preheated oven broiler.
Red-hot charcoal may take less time.
Cooking times below include the initial searing time.
Be sure to deduct the searing time from the total estimated cooking time to determine how long the steaks should be grilled, pan-seared, or pan-roasted.
Give filet mignon one minute less to cook than other steaks.
DO NOT OVERCOOK.
For best results, check the internal temperature for doneness with an instant-read thermometer a couple of minutes before the end of suggested cooking time.
Cooking Times:
Indirect Heat
Steaks, burgers, and chops that are 1 inch or more in thickness are best cooked using a two-stage cooking method. Sear first over direct heat, then finish over indirect heat. Be sure to deduct the searing time from the total estimated cooking time to determine the finishing time.
Cooking Times: Direct Heat
Steaks, burgers, and chops that are 3/4-inch or less in thickness can be cooked in one stage over direct heat.