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how to cook steak

4 Ways How To Cook Steak At Home

Course: Main Course
Cuisine: American
Keyword: ribeye, ribeye steak, skirt steak, sous vide, steak, steak recipes, strip steak
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 77 kcal
Author: Bobby Parrish

I have 4 techniques that show how to cook the best steak. You will learn how to reverse sear a steak for the most even cooking you can imagine. Sous vide steak to the exact temperature you want. Pan sear a thick steak and baste it with garlic butter. Also a skirt steak recipe with salsa verde.

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Ingredients

For the reverse sear steak:

  • 1-2 strip or ribeye steaks at least 1.5 inches thick
  • 1/2 teaspoon each smoked paprika, ancho chile powder, cumin
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • Avocado or grapeseed oil

For the Sous Vide Steak:

  • 1-2 strip or ribeye steaks 1.5-2 inches thick
  • 3-6 sprigs fresh thyme
  • Kosher salt & fresh cracked pepper
  • Avocado or grapeseed oil

For the pan seared steak:

  • 1-2 strip or ribeye steaks 1.5-2 inches thick
  • 1-2 tablespoons unsalted butter cut into cubes
  • 3 cloves garlic lightly smashed
  • 6 sprigs fresh thyme
  • Kosher salt & fresh cracked pepper
  • Avocado or grapeseed oil

For the skirt steak:

  • 2 skirts steaks 6 ounces each
  • Coffee spice rub
  • Salsa verde
  • Kosher salt
  • Avocado or grapeseed oil

Instructions

  1. For the reverse sear steak, make the spice rub by combing the smoked paprika, ancho chile powder, cumin, and cayenne pepper. Mix well and season the steaks with a generous pinch of salt and spice rub on all four sides of the steak. At this point you can marinate the steak uncovered overnight in the fridge on a wire rack set inside a sheet tray. This will allow the salt and spices to penetrate down deep in the meat. Or you can let the steak sit at room temperature on the wire rack for 30-60 minutes. Pre-heat oven to 275 F and insert a digital probe thermometer horizontally into the center and deepest part of the steak. Cook the steak on the wire rack set on the sheet tray with tin foil underneath until the internal temperature reaches 115 F. This will take about 30-40 minutes and the steak will be perfectly medium-rare after it sears in the pan.

  2. Remove the steak from the oven and allow to rest for a few minutes while you pre-heat a cast iron pan
  3. just below high heat. After 3-4 minutes, add enough oil to coat the bottom of the pan, remove the thermometer and add the steak. Push down on the steak for 10 seconds so it makes maximum contact with the pan and sear for 60 seconds, or until nice and crusty. Flip and repeat on the second side, using the tongs to push the steak down. Flip the steak on all sides to sear it all around. Remove steak from pan and allow to rest for 5 minutes. Slice and enjoy!
  4. For the sous vide steak, set the immersion circulator to 125 F for medium rare, and add enough water to a pot. Season the steak with a generous pinch of salt and pepper all over and place inside of a good quality zip top bag. Place 3 sprigs of thyme on top of the steak and seal the bag almost all the way. If cooking more than one steak, only use one steak per bag. Place the bag in the pot of water and use water displacement to push all the air out of the bag and then seal it up. Watch the video to see how I do this. Cook for 2.5 to 3 hours, making sure the steaks are submerged in the water, I like to clip the bag to the side of the pot. Remove steaks from the water and the bags. Pre-heat a cast iron pan just below high heat for 3-4 minutes. Pat the steaks dry with paper towels and make sure to remove as much moisture as possible. Season the steak with a touch more salt on both sides, add enough oil to coat the bottom of the pan, and sear the steak on all sides for about 1 minute, or until crusty and golden. Allow the steak to rest for 5 minutes, slice and enjoy!
  5. For the pan seared steak, season the ribeye or strip with a generous amount of salt and pepper on both sides and allow to sit at room temperature for 30 minutes. Pre-heat the cast iron pan in a 500 F oven for 30 minutes so it can evenly heat up. Remove pan from oven and place medium-high heat. Add enough oil to coat the bottom of the pan and add the steak. Push down for a few seconds so the steak makes good contact with the pan and cook for 2 minutes. Flip and cook another 2 minutes. Flip the steak back to the first side and turn the heat down to medium-low, cook another 2 minutes. Flip and immediately add butter on top of the steak along with the smashed garlic and thyme. Cook for 1-2 minutes more, constantly basting the steak with the melted butter using a spoon. Remove from heat and let the steak rest for 5 minutes and then enjoy!
  6. For the skirt steak, make the coffee spice rub by combining the ingredients in a small bowl and mix well. Season both sides of the skirt steak with a generous pinch of salt and some of the spice rub. Allow to sit at room temperature for 20-30 minutes. Pre-heat a cast iron pan over medium-high for 3 minutes, add enough oil to coat the bottom, allow it to heat up for 30 seconds, then add the steak. Allow to cook undisturbed for 3-4 minutes then flip and cook another 3-4 minutes, or until your liking. Allow the steak to rest 3-5 minutes, slice the steak against the grain and serve with the salsa verde. Enjoy!

Recipe Video

Recipe Notes

To try some really good extra virgin olive oil for the salsa verde, make sure to use my $1 promo code for the oil club: http://bit.ly/2yWv3pL

Macros per 1 ounce of strip steak:
61 calories
4.1 grams of fat
0 carbs
7 grams of protein
0 fiber

Macros per 1 ounce of ribeye steak:
77 calories
5.3 grams of fat
0 carbs
7 grams of protein
0 fiber

Macros per 1 ounce of skirt steak:
67 calories
4 grams of fat
0 carbs
7 grams of protein
0 fiber

Macros for all the salsa verde:
501 calories
0.89 grams of net carbs
1 total grams of carbs
56 grams of fat
0 protein
0 fiber

Nutrition Facts
4 Ways How To Cook Steak At Home
Amount Per Serving (1 ounce)
Calories 77 Calories from Fat 48
% Daily Value*
Fat 5.3g8%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.