Cooking a great steak doesn’t require a grill. In fact most of the world’s top steak houses don’t use grills. They broil their steaks in a sear burner (supped up gas powered broiler), now I am not saying you should go out and drop the one thousand plus dollars it costs for one of these but I can show you how to get top notch star steak house results with what you probably already have at home. Great steaks require us to look at three things: how to select a good steak, how to season and prepare a good steak and how to cook a great steak.

First and foremost the most important factor in serving a fine steakhouse grade steak at home is the meat itself. Good ingredients generate good results, great ingredients provide exceptional results. I’d recommend getting to know your local butcher at the grocery store for this part, they will be able to guide you to the best cuts that are in stock when you go to buy. Look for USDA prime beef if available or choice if prime isn’t available. Go for a thicker cut then what you would normally think of you want 1 ½ to 2 ½ inches thick, bright red color, and look for good marbling. Marbling is how evenly the fat is distributed in the cut of meat. You want it to look like marble, lots of thin flakes of white fat throughout the meat no really big strips of fat. For really good steakthere are really only a couple of cuts to look at: ribeye, New York strip, porterhouse/T-bone and filet mignon. Stick with one of these for the best results. Each has a unique yet subtle flavour.

Next up how to prepare store and season your steaks, you should be cooking your steaks within two days of buying them. Do not freeze your steak under any circumstance. This is the express lane for ruining a good cut of meat. Freezing meat creates ice crystals in the meat, these crystals tear and slice as they expand during the freezing process creating lots of microscopic holes for the moisture in the meat to leave during the cooking process. For seasoning keep it simple, ¼ teaspoon of kosher salt and the same in fresh cracked pepper per side 1 hour before cooking. This is also when you want to set your steaks out to warm up before cooking. You always want your steaks to heat up to room temp before cooking the shorter the distance they have to travel temperature wise the better.

Ok on to cooking the steaks I use a two-step process when cooking a steak indoors. Step one, take a cast iron skillet, set your stovetop on its highest setting and let the skillet get hot. In the meantime turn on the broiler on your stove, also on its highest setting. When the skillet and broiler are hot add in your steaks, leave as much room as possible between them so you don’t over crowd the pan. Sear for two minutes on each side then the skillet goes straight into the oven for 4-6 minutes. 4 minutes for medium rare, 6 minutes for medium. Remove from the oven, take out of the skillet and let the steaks rest for 5 minutes on a plate before serving. This is the hardest part but well worth it as this lets the juices settle so they will stay in the steak as well as letting the steak finish cooking due to carry over heat. If you cooked for 4 minutes and sliced into them right away they would be rare 6 minutes medium rare etc. so the rest is necessary.

There you have it, how to make steak house grade steaks at home. Give it a try and let me know what you think.