Steakhouse Steak

Tips to get buttery pan seared steak on your table in less than 20 minutes — from start to finish. VIDEO at the bottom of the post!

Steak Cuts

Good quality steak cuts work best to make Steakhouse Steak at home: boneless Ribeye (Australian Scotch Fillet), New York Strip (Australian Porterhouse) and Eye fillet are the best choices, followed by Sirloin or Australian Rump. All of these cuts are shown throughout this post to give you the BEST steak recipe.

How To Cook Steak in a Pan

Start with close to room temperature steaks and pat dry with paper towel. Preheat your pan until smoking. Cast iron skillet is preferable or a heavy-duty, thick-based frying pan. Drizzle oil into your pan Season steaks with salt and pepper just before they go into your pan. Sear one or two steaks at a time to get a nice sear.

Which oil to use to cook steak

An oil that can withstand very high temperatures without burning is ideal, such as canola or coconut oil. Some chefs oil the steak and add it to a hot dry pan. We prefer to add oil directly to a smoking hot pan, get the oil hot and shimmering. A delicious, crisp and even golden crust will form on the outside of your steak.

Baste

Using real butter adds richness. Save your butter for near the end of cook time to prevent butter from burning. Slightly browned butter is perfect, adding richness and a nutty sauce to serve with your steak. Fry garlic cloves and herbs in the butter for a minute — just enough time to release flavours. To baste steak, tilt pan carefully towards you. If you’re not comfortable with this step, tilt the pan away from you, just enough to pool butter on the side of the pan. Baste your steaks with a large spoon Using tongs, rub steaks with the garlic for added flavour.

How Can You Tell If A Steak Is Done?

Rare steaks. Soft textured steaks that maintain an indent when pressed. Medium-rare steaks. Steaks with a soft and springy feel. Medium steaks. Steaks with a slightly tighter springy feel and bouncy feel. Medium well. Slightly firm. Well done steaks. Firm or hard.

Use a meat thermometer:

120-125°F (50°C) internal temperature for RARE 130-135°F (55°C) internal temperature for MEDIUM RARE 140-145°F (60°C) internal temperature for MEDIUM 150-155°F (65°C) internal temperature for MEDIUM WELL 160°F and above (70°C+) internal temperature for WELL DONE

Cooking times for a 2-inch thick fillet in a hot pan:

Rare: About 2 mins each side Medium-rare: About 3 mins each side Medium: About 4 mins each side

For a 1-inch thick steak:

Rare: About 1½ mins per side Medium rare: About 2 mins per side Medium: About 2¼ mins per side

For a well-done steak, cook for about 5 minutes each side, depending on thickness.

What to serve with steakhouse steak

How long do you let a steak rest

Some people prefer serving steak steaming hot straight out of the pan, while others prefer allowing it to rest for about five minutes before serving. Resting for 5 minutes allows the juices to reabsorb back into the meat before serving, ensuring the juiciest steak as possible.