3 Ways to Cook Steaks like a Chef - Pan-fried, Sous Vide, Reverse Sear

The kitchen is a microcosm of life, a sacred space for communing with ingredients. A single steak, simple yet brimming with potential, releases an aroma when seared that can melt away the day’s fatigue. Today, I invite you to explore three classic steak cooking methods—pan-fried, sous vide, and reverse sear. From selecting the perfect cut to mastering the heat, each step is a promise to your taste buds. Let’s embark on this handcrafted journey, awakening the soul of the beef with care and passion.

Should Steak Be Brought to Room Temperature Before Cooking?

A steak’s journey begins with preparation. Many advocate letting the steak sit at room temperature for 30 minutes to an hour before cooking, especially for thick cuts like tomahawk. This reduces the temperature gradient between the interior and exterior, preventing an overcooked surface with a cold center, which can compromise texture. Imagine tossing a fridge-cold steak onto a scorching pan—the high heat chars the outside quickly, but the core struggles to warm, risking a burnt exterior and raw interior. However, restaurants, prioritising efficiency and hygiene, often cook straight from the fridge, as leaving steaks at room temperature for hours can foster bacterial growth. At home, if time allows, let your steak gently come to room temperature. This small act of patience will reward you with every bite.

Steak Doneness Temperature Guide

The doneness of a steak reflects personal preference and tests your culinary skill. Here’s a guide to core temperatures:

• Rare: 50-52°C, vibrant red interior, abundant bloody juices, tender and succulent.

• Medium Rare: 54-56°C, the crowd favorite, pink center, rich juices, irresistibly tender.

• Medium: 58-60°C, fading pink, slightly chewier texture.

• Medium Well: 60-65°C, barely pink, noticeably drier.

• Well Done: 65-70°C or higher, fully brown throughout, minimal juices, firmer texture.
  

These temperatures, measured at the steak’s core, define its flavour and mouthfeel. Temperature is the steak’s language—mastering it precisely allows you to craft the story you want to taste.

Using a Thermometer and the Touch Test

To achieve the perfect doneness, a thermometer is your greatest ally. Insert the probe into the thickest part of the steak, wait a few seconds for a stable reading, and you’ll know exactly where it stands. For beginners, a thermometer eliminates guesswork, sparing you the disappointment of over- or undercooked meat. In restaurants, chefs often rely on experience and touch, as repeatedly probing can cause juice loss, but at home, a thermometer is an indispensable tool.

Beyond thermometers, there’s the “touch test”—gauging doneness by the steak’s firmness. Lightly press your thumb and index finger together; the muscle at the base of your thumb mimics the feel of medium rare. Thumb to middle finger approximates medium. This takes practice, but with time, you’ll develop the intuition of a seasoned chef, reading doneness with a single press. Whether using a tool or your senses, the goal is to let the steak shine at its peak.

The Role of Resting

After cooking, a steak craves a quiet “rest.” This isn’t a superfluous step but the key to retaining its juices. Freshly cooked, the steak’s fibres are tensed from heat, pushing juices toward the centre. Slicing immediately causes those juices to spill out, leaving the meat dry. Resting for 5 to 10 minutes (or 20 to 40 minutes for thick cuts like tomahawk) allows the fibres to relax, letting juices redistribute evenly for a juicy bite. During resting, the core temperature rises 5-8°C, so a medium rare steak is typically removed at 46-48°C, reaching the ideal 54-56°C after resting. Patience here is a tribute to flavour.

Method 1: Pan-Fried

Pan-frying is the quintessential steak method, ideal for fat-rich cuts like a 250-gram, 1-inch-thick ribeye. After tempering, sprinkle coarse salt generously, including the edges. Heat a skillet to 200°C until faintly smoking, add a touch of oil, and place the steak in, savoring the sizzle as the aroma dances in the air. Flip every 30 seconds for even cooking, achieving golden-brown sides after about 3 minutes. Add butter and a sprig of rosemary, tilting the pan to spoon the foaming butter over the steak, infusing it with deep flavor. Fry until the core hits 47°C (about 5 minutes), then rest for 5-10 minutes. Slice to reveal a pink medium rare center framed by a caramelised crust—a soul-satisfying triumph.

Method 2: Sous Vide

Sous vide is synonymous with precision, perfect for leaner cuts like a 1.2-inch-thick porterhouse (sirloin) from yearling beef. Rub with oil, season with salt, place in a vacuum bag with a sprig of rosemary, and seal. Submerge in a 53°C water bath for 1.5 hours. After cooking, the steak looks pale and unappealing, but fear not—pat it dry, sprinkle with salt, and sear in a blazing-hot skillet with oil for 1 minute per side, basting with butter for a final flourish. Sous vide guarantees uniform doneness, yielding silky-tender meat without needing a thermometer check. Rest for 5 minutes, then slice to reveal a consistently pink cross-section, a testament to technique and patience.

Method 3: Reverse Sear

Reverse sear is tailored for thick cuts, like a 730-gram, 2-inch-thick tomahawk. After tempering for an hour, rub with oil and season generously with coarse salt. Place on a rack, insert a thermometer, and roast in a 100-120°C oven until the core reaches 47°C—about 50 minutes for this steak. Rest for 20 minutes, then sear in a screaming-hot skillet with oil, pressing gently to ensure contact, until both sides are golden. Baste with butter for extra richness. No further resting is needed; slice to reveal uniform doneness, brimming with juices, the crisp exterior harmonising with the tender interior. Compared to sous vide, reverse sear saves half the time while preserving abundant juices and flavour.

These three steak methods—pan-fried’s boldness, sous vide’s finesse, and reverse sear’s balance—each weave a unique tale of the meat’s potential. Every steak is a gift from nature; every cooking session, a celebration of life. The secret lies in temperature, whether guided by a thermometer’s precision or the instinct of touch. Mastering the core temperature unlocks the steak’s most compelling story. Return to your kitchen, experiment with these techniques, and share a juicy steak with loved ones. Let the warmth of flavor become the most beautiful scene at your table.