How toFood

How to cook steak in a soft pan as delicious as a restaurant

Beef steak is an extremely delicious and nutritious dish. There are many ways to cook steak and today will show you how to cook steak with a recipe that guarantees success!

1. Ingredients for beef steak

  • 2 pieces of beef (recommended tenderloin or fillet)
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons unsalted butter
  • 1-2 cloves of minced garlic

🚨Pro tip: The best way to choose fresh beef for a steak is to choose a thigh or loin. Because those are tender and low-fat pieces of meat, when processed, they will cook faster and less chewy. The flesh is dark pink, slightly sticky to the touch, and has good elasticity.

You can choose to buy cool Australian beef thigh steak Pacow 250g tray for a more delicious steak!

Ingredients for beef steak
Ingredients for beef steak

2. How to cook steak

Marinated meat

Put a little olive oil on the beef to make the beef more fragrant and we will also use this oil to fry the beef.

Marinate the beef with 1 teaspoon salt and 1 teaspoon pepper for at least 30 minutes, remembering to marinate all sides.

🚨Hot Tip: If you keep the beef in the refrigerator, before cooking, take the beef out and let the beef return to room temperature within 30 minutes, avoiding the situation when the meat is not cooked evenly due to the cold inside.

Marinated meat 
Marinated meat

Sauté the meat

  • Wait until the pan is very hot and fry the beef.
  • Fry each side for 2-3 minutes so that the meat has a nice color and cooks evenly from the inside out.
  • While waiting for the meat to cook, you put the minced garlic in the mashed together with the butter.
  • Continue to flip the side and fry the fat to make the meat more crispy.
  • When the meat is cooked, remove the pan from the stove, and at the same time add the butter and crushed garlic, let the meat rest for 10 minutes to help the meat continue to cook and the fresh water inside the meat will be absorbed evenly, when cutting the meat, the juice will be does not leak out.

Finished product

Serve and cut into bite-sized pieces, you can serve with french fries or vinegar salad to make it more delicious.


When enjoying, you will feel the beef is soft, sweet, and extremely seasoned. No need to go far, you can enjoy beef steak right at home!


3. Tips for successfully making delicious beef steak

Should be defrosted before cooking so that the seasoning process penetrates the meat evenly.

  • Prepare grilling equipment: grill, cast iron pan, oven, … Heat transfer and cleanliness of the utensils will affect the speed of cooking of the meat.
  • Oven temperature: at 232 degrees Celsius, the oven must be very hot for the perfect steak.
  • When sautéing, don’t try to overcook the meat as it will dry out and become unappetizing.
  • Use simple seasonings. Beef steak when marinated with simple spices, the more delicious it is. Just salt, pepper, and olive oil will get delicious beef.
  • When turning the meat, you should be gentle to avoid the water in the meat running out and losing its natural sweetness. You should remember not to turn the piece of meat too many times.
  • Cooking time soup: At first, just fry it on high heat for 2-3 minutes so that the outer layer of meat is almost golden. Add some butter to the pan before putting it in the oven. Baking time is about 6-8 minutes, depending on the thickness of the meat.
  • Handling when meat is cooked: do not cut meat as soon as it is removed from the oven, this will cause the nutritious juice inside to flow out. Let the meat out for 1-2 minutes for the water to seep back inside, the dish will become more perfect.
  • When cutting meat, use your left hand to hold the fork to hold the piece of meat, the right hand to hold the knife carefully. When you have held a knife and fork, you should not put your knife and fork on the table, even if you put the tip of the knife and fork on the plate and the handle on the table, because it is considered rude.
  • The steak is usually served with baked potatoes, salad and a glass of red wine. When eating, you will use a knife and fork to cut the meat.

4. What temperature should steak be cooked to?

Whether you prefer your steak nearly raw on the plate or well-done, this steak doneness chart is here to assist you. The chef’s recommended level of doneness is medium-rare, which results in a tender and juicy steak that practically melts in your mouth when done perfectly. Over time and with practice, you can develop the ability to gauge the steak’s doneness simply by touch. It’s important to note that each steak may require a different cooking time due to variations in thickness. It is advisable to rely on temperature rather than cooking time to achieve the desired doneness. Using an instant-read meat thermometer will provide you with the most accurate results.

Temperature should steak be cooked
Temperature should steak be cooked | Source: thestayathomechef

5. How long to cook steak

Our skilled cookery team has provided a detailed description of each steak category:

  • Blue: The steak should have a dark color, almost purple, and feel just warm to the touch. It will be spongy with no resistance.
  • Rare: The steak will have a dark red color with some red juice flowing. When touched, it will feel soft and spongy with slight resistance.
  • Medium-rare: Look for a pink color with some juice. The steak will be slightly soft and spongy with a hint of springiness.
  • Medium: The center of the steak will have a pale pink color with hardly any juice. It will feel firm and springy when pressed.
  • Well-done: The steak will show only a trace of pink color but should not be dry. It will feel spongy, soft, and slightly springy.

Before determining the cooking time, it’s essential to consider the size and weight of your steak. If you’re unsure, you can always seek guidance from your butcher, who can provide expert advice on the cooking duration based on your meat’s characteristics.

6. How to check steak is cooked

To determine the doneness of your cooked steak, you can rely on a simple finger test. Use your fingers to prod the steak gently, and the feel will indicate its level of doneness. A rare steak will feel soft, while a medium-rare one will be lightly bouncy. On the other hand, a well-done steak will feel much firmer. If you prefer a more precise method, you can use a meat thermometer inserted into the center of the steak.

Here are the recommended internal temperatures for each level of doneness:

  • Blue: 54°C (129°F)
  • Rare: 57°C (135°F)
  • Medium rare: 63°C (145°F)
  • Medium: 71°C (160°F)
  • Well done: 75°C (167°F)

Whether you choose to rely on the finger test or a meat thermometer, these guidelines will help ensure your steak is cooked to your liking. Check our picture guide to visually see how the finger test is performed to determine the perfect doneness for your steak.

7. How to buy steak

When you’re at the supermarket, butcher’s shop, or browsing a restaurant menu, you’ll often come across various terms related to beef. Let’s break down what they mean:

  • Grass-fed beef: This type of beef comes from cattle that roam freely on pastures, grazing on grass. As a result, the meat is leaner and has a distinctive, gamier flavor that reflects the environment where the cattle were raised. For example, Scottish grass-fed beef will have a different taste compared to Irish grass-fed beef.
  • Marbling: Marbling refers to the fine streaks of intramuscular fat found within a cut of meat. During cooking, the marbled fat melts, infusing the meat with flavor and preventing it from becoming dry. Cuts with more marbling are often from less exercised parts of the animal, like the back.
  • Wagyu: Wagyu is a term that encompasses four Japanese cattle breeds. These cattle are fed a unique diet that includes foraged grass, rice straw, corn, barley, soybean, wheat bran, and sometimes even beer or sake. Wagyu beef is famous for its heavy marbling, resulting in a rich and luxurious taste, but it tends to be quite expensive.
  • Ageing: The ageing process is used to enhance the taste and tenderness of meat. There are two common methods: dry ageing and wet ageing. Dry ageing involves hanging carcasses in a cool place for a period of 30 to 60 days, allowing the flavor to intensify and causing the meat to shrink. Wet ageing, on the other hand, involves butchering the meat and vacuum-packing it, which prevents shrinkage while still enhancing the taste.

Understanding these terms can help you make more informed choices when selecting beef cuts and enjoying a delicious dining experience.

Hopefully, through the detailed article on how to cook steak with a soft and delicious pan like the restaurant above, you can make and treat your family to a delicious meal to change the wind for your menu. wishes you success!

8. FAQs

What’s the best way to cook a steak?

The best way to cook a steak is to sear it in a hot skillet or grill to create a flavorful crust while maintaining a juicy interior.

Should I marinate the steak before cooking?

Marinating is optional but can enhance the flavor and tenderness of the steak. Marinades can be made with various ingredients like oil, vinegar, herbs, and spices.

What’s the ideal cooking temperature for a perfectly cooked steak?

For a medium-rare steak, aim for an internal temperature of about 130-135°F (54-57°C). Adjust the temperature based on your preferred level of doneness.

How long should I cook the steak on each side?

Cooking times vary depending on the thickness of the steak and the desired doneness. As a general guideline, sear each side for 2-3 minutes for a medium-rare steak.

How can I check the doneness of the steak without a meat thermometer?

Use the “finger test” method to check doneness. Gently press the center of the steak with your finger; a soft feel indicates rare, slightly firmer for medium-rare, and so on.

>>> See more: How To Make Cold Brew Coffee: Recipe & Tips!

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Emily TayLor

Hello, Emily TayLor Here. I’m a content Writer. I’m Writing About Life, Food, Finance and Related Contents on Website.

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