Image by Jason Leung


Cooking a steak can be an intimidating affair for even the most experienced of chefs. Different cuts, varying temps, and preparation techniques can all make the difference between a mouthwatering masterpiece and a disappointing flop. We've broken down this daunting task into three manageable steps, so your next steak turns out tender, juicy, and succulent.


First, select the right cut. Choose a well-marbled steak, preferably of grass-fed, hormone-free origin. Cuts such as rib-eye, New York strip, and filet mignon are all excellent choices. A decent butcher should be able to help you with your selection.

Next, let your steak come to room temperature before cooking. This step helps ensure that the steak cooks evenly throughout. Aim for about 15 minutes of sit time prior to cooking.

Finally, season liberally and cook to perfection. Don't skimp on the seasoning with salt, pepper, and maybe some garlic and herbs for maximum flavor. When it comes to cooking, a cast-iron skillet and some olive oil can do wonders. The key is to render the fat for a crusty finish and juicy interior - aim for a medium-rare finish (about 140-145 degrees F).

With those simple steps, you'll be able to produce a delicious, restaurant-quality steak at home! Just remember to let it rest for ten minutes after it's done cooking, or you may be greeted with a chewy disappointment.

Steak dishes

A selection of Steak dishes.


Steak is one of the most beloved dishes in the world and, it can be argued, a staple when it comes to celebrating special occasions. From a juicy ribeye to a succulent filet mignon, steak is an incredibly versatile food that lends itself to a myriad of preparation and flavor combinations. While steak is notably juicy and flavorful all on its own, there are a number of quintessential pairings that both accentuate and elevate the dish to an even greater level.

For starters, steak and potatoes is a classic combination with deep roots in traditional cuisine. While steak and potatoes can come in a variety of preparations, ranging from fried to grilled, the pairing remains a tried and true favorite. The beautiful contrast between the buttery texture of the potatoes – whether you prefer mashed or roasted – and the richly marbled steak, makes for a timeless taste profile.

Another classic pairing for steak is a delicate sauce, such as an béarnaise or a red wine demi-glace. Not only does the comforting creaminess of the sauce complement the steak's slightly charred crust, but its finishing flavor notes add a touch of complexity that takes the dish to the next level of elegance.

For those who truly want to explore the possibilities of steak, adding seasonal vegetables to the mix is a great way to create a full meal that provides a burst of flavor in each bite. For example, asparagus and mushrooms, sautéed in butter, are a wonderfully savory accompaniment to a medium rare filet mignon. Or, grilled bell peppers and onions, seasoned with salt and pepper, bring a smokiness that pairs perfectly with a ribeye.

No matter how it is enjoyed, chances are steak will continue to be a favorite for years to come. In addition to its versatility, the ability to cook steak to perfection allows for a personalized dining experience that can be enjoyed time and time again.

History of Steak

As a staple of so many dinner tables and dinner dates, one might assume that steak has been around for as long as we can remember. However, the history of this delicious dish is actually quite fascinating.

For starters, it is believed that the word “steak” itself is derived from the Old Norse word “steikja” which translates to “roast meat.” This is likely due to the fact that the ancient Norse people would typically cook their meat by roasting it over open fires.

While steak had been a part of the dinner table in some form or another for centuries, the modern version began to emerge in the early 19th century. This transition was largely thanks to French chef Marie-Antoine Careme, who introduced the concept of searing the steak in butter rather than simply roasting it over the fire. His technique of cooking the steak on both sides quickly spread across Europe, eventually finding its way to North America.

Since then, steak has become an integral part of many cuisines around the globe, and is prepared in innumerable ways. Whether it’s grilled, pan-fried, served with a variety of sauces or and accompanied by a side dish, it has become one of the most beloved dishes across all cultures.

So the next time you bite into your steak, take a moment to appreciate the fascinating history behind it. Who knows, you may just discover a newfound appreciation for this age-old classic!