How to Cook Steak Properly: The Kook’s Method
Simple steps, done properly — that’s the difference between a good steak and a great one.
Steak isn’t complicated. Most people just rush it.
How to Cook Steak Properly
Cooking steak is one of the most misunderstood basics.
People overthink it.
Or worse — they rush it.
👉 Good steak comes down to control.
🥩 01 · CHOOSE THE RIGHT CUT
Not all steaks cook the same.
Best for pan or grill:
- Ribeye / Scotch fillet
- Striploin
- T-bone
Needs more care:
- Y-bone
- Rump
- Blade
👉 Know your cut first.
🧂 02 · SEASON PROPERLY
- Salt just before cooking (or well ahead)
- Keep it simple
- Pepper optional
👉 Don’t hide the meat.
🌡️ 03 · ROOM TEMPERATURE
Take steak out 20–30 minutes before cooking.
👉 Even cooking = better result
🔥 04 · HEAT IS EVERYTHING
- Pan or grill must be hot
- Not warm — hot
👉 This creates the crust.
🍳 05 · COOKING METHOD
Basic pan method:
- Add oil to hot pan
- Place steak away from you
- Don’t move it immediately
- Flip once crust forms
- Add butter + aromatics (optional)
- Baste
👉 Let the pan do the work.
⏱️ COOKING GUIDE (APPROX)
- Rare → soft, cool centre
- Medium rare → warm red centre
- Medium → pink centre
👉 Use feel or thermometer if needed.
🧈 06 · RESTING (CRITICAL)
Rest steak 5–10 minutes after cooking.
👉 This keeps it juicy.
🔪 07 · SLICE PROPERLY
- Slice against the grain
- Especially important for tougher cuts
👉 This improves tenderness instantly.
🔥 WHY THIS WORKS
- Heat → crust
- Rest → juice retention
- Simplicity → flavour
👉 Steak rewards control, not complication.
⚠️ COMMON MISTAKES
Cold steak into pan
→ uneven cooking
Moving it too early
→ no crust
Not resting
→ juice loss
Overcrowding pan
→ steaming
❓ QUICK ANSWERS
Do I need butter?
No — but it adds flavour.
When do I salt?
Before cooking or well in advance.
How do I know it’s done?
Touch, time, or thermometer.
👉 T-Bone vs Y-Bone
👉 Beef Cuts Hub (coming)
👉 How to Rest Meat
👨🍳 Kook’s Note
Steak doesn’t need tricks.
It needs attention.
👉 Keep cooking 👇