5 Easy Steps to Cook a Perfect Steak

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You’re on your way to becoming a grilling expert with this short video on how to handle, prepare, and cook your steaks. In just 5 easy steps, get ready to rule the kitchen and wow your guests!

  1. Thaw steaks for 1-2 days in the refrigerator in a non-drip pan.
  2. Season steaks and let them sit at room temperature for about 15 minutes.
  3. Reverse sear steaks at 225˚F until internal temperature reaches 125˚F. Remove from grill and pat dry.
  4. Place steaks on hot grill & flip every 30 seconds until desired internal temperature is reached.
  5. Let rest 10 minutes before serving.

Video Transcript: How to Handle, Prepare, and Cook Your Steaks

You just received your box of steaks from Chicago Steak Company. Get ready to turn your kitchen into a 5-Star steakhouse. Let me walk you through the steps of how to handle, prepare, and cook your steak.

When you open the box, you’ll remove the cold packs and dry ice. But if there’s no dry ice, no problem. As long as it’s cool to the touch you’re good to go. Put your steaks in the freezer until you’re ready. Then, I like to give it two days to thaw in a pan to catch any drippings. Once it’s thawed, we’re going to set it on the counter for 15 minutes to come up to room temperature. That way, it’ll cook evenly. Then, we’re going to season it up. I like to use a little bit of olive oil and then salt, pepper, garlic. Make sure to give it a good coating and cover all sides.

Then, we’re going to put in our probe thermometer and we’re going to reverse sear this at 225˚F. Once it hits an internal temperature of 125˚F we’re going to remove it and pat it dry. You can go ahead and see some of the fat starting to render here. Then, we’re going to place it on a hot grill and flip it every 30 seconds. Once you have a good crust and the internal temperature is where you want it, we’re going to remove it and let it rest for 10 minutes before slicing it open. Once you slice it up, I like to add a little bit of flaky salt to finish.

This was seriously one of the best steaks I’ve ever had. Reverse searing allows us to cook low and slow, so we get that wall-to-wall pink on the inside and searing it over a hot grill to get that crust on the outside. You can check out our reverse searing video for more details but be sure to give this a try.