Steak is a beloved dish all around the world and there are many ways to cook it to perfection. While grilling outside may be the preferred method for many people, cooking steak inside can be just as delicious and convenient. With the right techniques and tools, you can achieve a juicy and flavorful steak every time. In this article, we will share tips and tricks for cooking steak inside that will have your taste buds begging for more.
Why Cook Steak Inside
If you think of cooking steak, the first image that comes to mind is probably an outdoor grill on a sunny day. However, cooking steak inside is a great option that should not be overlooked. Here are some reasons why:
Better Temperature Control
When grilling outside, it can be challenging to control the cooking temperature. Wind, sun, and other environmental factors can affect the heat of the grill, making it difficult to achieve a consistent cooking temperature. Inside, you have much more control over the temperature of your cooking surface, which means you can get your steak just right every time.
More Options for Cooking
Cooking steak inside allows you to use a variety of cooking methods. You can pan-sear your steak for a crispy crust, bake it for a more even cook, or even use a sous-vide machine for perfect temperature control. These options mean that you can experiment with different cooking techniques to find the one that suits your preferences the best.
Weather-Proof Cooking
If you live in an area with harsh or unpredictable weather, grilling outside might not always be an option. Cooking steak inside means you can enjoy a perfectly juicy steak anytime, regardless of the weather conditions.
Convenience and Comfort
Cooking steak inside also offers more convenience and comfort. You can cook your steak at any time, without having to worry about setting up an outdoor grill, and you can do it while staying indoors, avoiding the sun, wind, rain, or bugs. Additionally, cooking inside means you don’t have to worry about the cleanup that comes with using an outdoor grill, making the post-cooking process a breeze.
How to Choose the Best Cut of Steak
Choosing the right cut of steak is essential for achieving the best results when cooking steak inside. Different cuts of meat have varying levels of marbling, which is the fat that runs through the muscle fibers. Marbling is what makes a steak juicy and flavorful, so it’s important to choose a cut with the right amount of marbling.
Factors to Consider When Choosing a Cut of Steak
Here are some things to keep in mind when selecting a cut of steak for indoor cooking:
- Thickness: Thicker steaks are easier to cook inside because they take longer to heat up.
- Marbling: Look for cuts with visible marbling, which contributes to tenderness and flavor.
- Grade: The USDA grades beef based on marbling, age, and color. Look for prime or choice cuts for the best quality.
- Cut: Different cuts of steak have different levels of tenderness. T-bone, ribeye, and porterhouse are some of the most popular cuts for indoor cooking.
- Price: Price can be an indicator of quality, but it’s not always a guarantee. Keep in mind that thicker cuts tend to be more expensive than thinner ones.
The Importance of Resting Time
Resting time is often overlooked but is a crucial step in achieving a perfectly juicy and tender steak. When you cook steak, the high heat causes the muscle fibers to contract, pushing out the juices to the surface. However, resting the steak allows those juices to redistribute throughout the meat, resulting in a more even and juicy steak.
How Long to Rest Your Steak
The length of time you should let your steak rest depends on the thickness of the cut. As a general rule, thicker cuts require longer resting time than thinner cuts. For example, a small steak that’s barely an inch thick may need only a few minutes of resting time, while a thicker steak that’s an inch and a half or two inches thick will need at least 5-10 minutes of resting time to allow the juices to redistribute.
Some people prefer to use a meat thermometer to determine the internal temperature of the steak, letting it rest until the temperature drops to their desired level. A good target temperature is around 120-130°F (50-55°C) for medium-rare, but you can adjust this based on your personal preference.
During resting time, you can tent the steak with aluminum foil to keep it warm. This also helps to retain some of the heat, allowing the steak to finish cooking to your desired temperature and preventing it from getting cold.
Seasoning Tips for Perfect Flavor
Seasoning is essential to bring out the best flavor in your indoor cooked steak. Here are some expert tips on how to season your steak:
1. Use the Right Salt
While there’s no one-size-fits-all rule when it comes to choosing salt for your steak, the most important thing is to use a coarse salt that can be easily sprinkled onto the meat. Sea salt, kosher salt, and Himalayan salt are popular options among steak lovers. However, some people prefer to use a combination of salt and other seasonings, such as garlic, onion, and black pepper.
2. Add Some Herbs
Herbs can add a new dimension to the taste of your steak. Rosemary and thyme are popular choices among chefs for their strong aroma and flavor. These herbs can be added to the salt mixture to create a seasoning blend that will enhance the flavor of your steak. Simply mix salt, pepper, rosemary, and thyme, and sprinkle the blend on your steak.
3. Perfect Your Marinade
A good marinade can tenderize the steak and infuse it with flavor. You can use a combination of acids, oils, and seasonings to create a flavorful marinade. Keep in mind that the longer you marinate your steak, the more tender and flavorful it will be. Try experimenting with different marinades until you find the perfect combination for your taste.
4. Let It Rest
After seasoning your steak, let it rest for a few minutes at room temperature before cooking. This will allow the seasoning to infuse into the meat and make it more tender. Be sure to pat the steak dry with a paper towel before cooking to remove any excess moisture. This will help the steak develop a crispy crust on the outside and remain juicy on the inside.
Cooking Techniques to Master
Steak is a popular dish that is loved by many. While grilling steaks outside is a classic method, you may not always have access to an outdoor grill. In that case, cooking steak inside is a great alternative option. Here are some cooking techniques to master for perfectly juicy steak every time.
Pan-Searing
One of the best ways to cook steak inside is by pan-searing it. This technique involves searing the steak on a hot skillet until it develops a caramelized crust. Here are the steps to follow:
- Take the steak out of the fridge and let it sit at room temperature for an hour.
- Season the steak generously with salt and pepper.
- Heat a skillet over high heat and add a tablespoon of oil.
- Place the steak on the skillet and cook for 2-3 minutes without moving it.
- Flip the steak and cook for an additional 2-3 minutes for medium-rare.
- Let the steak rest for 5-10 minutes before slicing and serving.
Broiling
Another indoor cooking technique for steak is broiling. This method involves cooking the steak under high heat in the oven. Here’s how to broil steak:
- Place the oven rack about 6 inches away from the broiler.
- Preheat the broiler on high.
- Season the steak with salt and pepper.
- Place the steak on a broiler pan and put it under the broiler.
- Broil for 4-6 minutes on each side for medium-rare.
- Let the steak rest for 5-10 minutes before slicing and serving.
Sous Vide
Sous vide is a method of cooking that involves placing the steak in a vacuum-sealed bag and cooking it in a water bath at a precise temperature. While this method may take longer than other techniques, it results in an incredibly juicy and flavorful steak. Here is how to sous vide steak:
- Season the steak with salt and pepper.
- Place the steak in a vacuum-sealed bag and remove the air from the bag.
- Preheat the sous vide water bath to the desired temperature (130°F for medium-rare).
- Place the bag in the water bath and cook for 1-2 hours.
- Remove the steak from the bag and pat it dry.
- Sear the steak on a hot skillet for 1-2 minutes on each side.
- Let the steak rest for 5-10 minutes before slicing and serving.
Griddling
Griddling is similar to pan-searing, but it involves using a flat griddle instead of a skillet. This method gives the steak a nice sear and even cooking. Here is how to griddle steak:
- Season the steak with salt and pepper.
- Heat a griddle over high heat and add a tablespoon of oil.
- Place the steak on the griddle and cook for 2-3 minutes without moving it.
- Flip the steak and cook for an additional 2-3 minutes for medium-rare.
- Let the steak rest for 5-10 minutes before slicing and serving.
Cooking steak inside can be just as delicious as grilling it outside. By mastering these cooking techniques, you can enjoy perfectly juicy steak every time.
How to Tell When Your Steak is Perfectly Cooked
If you’re cooking steak inside and want it to turn out perfectly juicy, the most important thing is to make sure it’s cooked to the appropriate temperature. Here are some tips on how to tell when your steak is perfectly cooked:
Use a thermometer to check the internal temperature
One of the easiest ways to tell if your steak is cooked to perfection is by using a meat thermometer to check the internal temperature. Depending on how you like your steak cooked, the temperature will vary. For rare steak, the internal temperature should be around 135°F, medium-rare should be between 135-145°F, medium should be between 145-155°F, and well-done should be 155°F or above. Insert the thermometer into the thickest part of the steak to get an accurate read of the internal temperature.
Look for visual cues
Aside from using a thermometer, there are also some visual cues you can look for to determine if your steak is cooked to your liking. If you prefer a rare steak, it should have a deep red center and a slightly seared crust. For medium-rare, it should have a pinkish-red center and a firmer texture. A medium steak will have a pink center and a slightly springy texture when pressed, while a well-done steak will have no pink left and will be quite firm to the touch. When in doubt, use a thermometer to get an accurate reading of the internal temperature.
Let it rest
After your steak is cooked, it’s important to let it rest for a few minutes before slicing into it. This allows the juices to redistribute throughout the steak, resulting in a juicier and more flavorful meal. Tent the steak loosely with foil and let it rest for about 5 minutes before serving.
Thanks for Cooking with Us!
We hope these tips help you achieve the perfectly juicy steak of your dreams, right from the comfort of your own kitchen. Whether you prefer your steak rare, medium, or well done, with these techniques, you’ll end up with a delicious meal every time. Be sure to visit us again for more cooking tips and recipe ideas!
Cooking Steak Inside: Tips for Perfectly Juicy Steak Every Time
Ingredients
- 2 8 oz ribeye steaks
- 1 tbsp olive oil
- 1 tbsp butter
- 4 sprigs of fresh thyme
- 4 cloves of garlic peeled
- Kosher salt and freshly ground black pepper
Instructions
- Remove the steaks from the fridge 30 minutes before cooking, and pat them dry with paper towels. Season both sides of each steak with kosher salt and freshly ground black pepper, and rub the seasoning into the meat.
- Preheat your oven to 400°F (200°C).
- Heat 1 tbsp of olive oil in a cast-iron skillet over high heat. Once the oil is hot, add the steaks to the skillet and let sear for 2-3 minutes on each side, until a crust forms. Add 1 tbsp of butter, 4 cloves of garlic, and 4 sprigs of fresh thyme to the skillet. Tilt the skillet and spoon the melted butter over the steaks until the garlic and thyme are fragrant.
- Transfer the skillet to the preheated oven and let cook for 5-7 minutes, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature of the steaks; 125°F (51°C) for medium rare, 135°F (57°C) for medium, and 145°F (63°C) for well done.
- Remove the skillet from the oven and let the steaks rest for 5 minutes before slicing and serving.
