How to Cook the Perfect Steak by Chef Charles Knight

When it comes to cooking meats, there are five main techniques that can be utilized to achieve delicious and flavorful results. These techniques include roasting, sauting, pan broiling stove-top grilling, baking, and braising. Each method offers a unique approach to preparing meats, allowing for a variety of flavors and textures to be achieved. Whether you prefer the crispy exterior of roasted meats, the tenderness of braised dishes, or the enhanced flavors from pan broiling, there is a cooking technique to suit every preference. Experimenting with these different methods can elevate your culinary skills and impress your guests with mouthwatering meat dishes.

Welcome to our cooking class where we will delve into the culinary technique of Pan Broiling, also known as stove-top grilling. This method is commonly used in upscale steakhouses to achieve that perfect sear and juicy interior in steaks. Throughout this session, we will explore the nuances of pan broiling, from selecting the right pan to mastering the cooking process. Get ready to elevate your steak-cooking game and impress your guests with restaurant-quality results. Join us and unlock the secrets of Pan Broiling!

Stove-Top Grilling…

Cooking the perfect steak is a culinary skill that every home cook should strive to master. Whether you prefer your steak rare, medium-rare, or medium-well-done, achieving the ideal level of juiciness and flavor is key. To help you on your quest for steak perfection, here are some valuable tips to elevate your steak-cooking game:Choose the right cut of meat: The cut of steak you choose will greatly impact the final result. Popular choices include ribeye, filet mignon, and New York strip. Each cut has its unique flavor profile and tenderness, so select one that suits your preferences.

  1.  Choose the right cut of meat: The cut of steak you choose will greatly impact the final result. Popular choices include ribeye, filet mignon, and New York strip. Each cut has its unique flavor profile and tenderness, so select one that suits your preferences.

  2. Let the steak come to room temperature: Before cooking, allow your steak to sit at room temperature for about 30 minutes. This will help ensure even cooking throughout the steak.

  3.  Get the skillet hot: To achieve a perfect sear on your steak, make sure your cooking surface is hot before adding the meat. This will help create a flavorful crust on the outside while keeping the inside juicy.

  4. Use a thermometer: For precision cooking, use a thermometer to check the internal temperature of your steak. This will help you achieve your desired level of doneness. Note: The Ultra-Temp Control and Whistle Vent has a removable thermometer. 

Because heat is conducted very efficiently through Ultra-Tech II 316ti 9-Ply cookware to the steak, the meat’s surface tends to brown very quickly. No fat is needed for cooking. Once the meat is browned sufficiently, it will release from the pan for turning. To prevent the meat’s surface from toughening while the inside cooks the heat is usually reduced after the initial browning. If the pan is covered, water vapor is trapped and a process more like basting results or you can open the vent to let the steam escape (if you have a vented lid).

  • Preheat the pan over medium heat (275ᵒF) for a light crust, and one click above medium heat (325ᵒF) for a good crust.
  • Sear the meat on both sides. It will stick at first. When browning is complete it will loosen itself easily from the pan and then turn and brown on the other side.
    • Browing or searing the meat is known as the “Maillard Reaction” Amino acids and natural sugars are drawn to the surface of the meat in a specific way forming a sort of caramelization that intensifies the flavor.

Get the internal temperature right: For a medium-rare steak, aim for an internal temperature of 130ᵒF, while medium calls for 140ᵒF, and well-done requires 150ᵒF. This thermometer will be your best companion in the kitchen, guiding you to the ideal temperature for your desired level of doneness. With the right techniques and the Ultra-Temp thermometer in hand, you'll be impressing your guests with perfectly cooked steaks in no time.

Doneness Test:

When it comes to cooking the perfect steak, mastering the art of testing for doneness by feel is a skill that sets the best steak chefs apart. Instead of relying solely on timers or thermometers, these culinary experts develop a keen sense of touch to determine whether a steak is cooked to their desired level of doneness. By gently pressing the steak and comparing its firmness to different parts of their hand, they can accurately gauge whether it is rare, medium-rare, medium, or well-done. This tactile approach not only enhances the chef's cooking precision but also adds a personal touch to their culinary creations.

  • Rare: Rest your left thumb against your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That is what raw or rare feels like.
  • Medium-Rare: Place your left thumb directly over the center of your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That is what medium-rare feels like.
  • Medium: Place your left thumb in between your left forefinger and your left middle finger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That is what medium feels like.
  • Medium-Well: Place your left thumb directly over the center of you left middle finger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That is what medium-well feels like.

Deglazing the Pan

Ultra-Tech II 316ti 9-Ply stainless steel pan is a game-changer for professional chefs and home cooks alike. This pan features a non-porous surgical stainless steel cooking surface that is highly sought after for its remarkable qualities. The pan's unique ability to release food particles completely, allowing for deglazing, enhances the natural flavors of cooked meats without any contamination from cheaper metals or coatings commonly found in other cookware. 

Elevate your steak cooking skills by deglazing the skillet with broth, stock, or wine, adding a blend of herbs and spices, and thickening it with a roux to create a flavorful pan sauce. This simple yet effective technique can take your steak dish to a whole new level, adding depth and richness to every bite. 

1 comment

  • Hello Chef! My wife and I have been buying our steaks from a local farm. It is grass-fed, pasture raised & non-GMO. In the past, I could sear a store-bought steak when grilling, and always had them come out tender and delicious. But grass-fed, being leaner, is problematic. It comes out tough on the grill using the old technique. What are your suggestions for grilling a “perfect” steak when it’s so lean?

    Bill C.

Leave a comment

Please note, comments must be approved before they are published