The best steaks in the world? The finest tasting steak you’ll ever eat? Eating at your favorite steakhouse used to be the only way to get the most tender, succulent, flavorful pieces of beef on your plate, but you can now make an even better version at home thanks to this simple trick!
Pan searing your steak in a cast-iron skillet is an easy-to-master and quick indoor cooking method that many restaurants use to give your steak a great crust and the most deliciously juicy middle. Plus, we’ve got one secret tip steakhouses don’t want you to know!
Over the past year, I’ve cooked many a steak at home and have found the tip to having melt-in-your-mouth steak… each time! You guys, I don’t even WANT to go to a steakhouse anymore — our steaks at home are BETTER (and easier on the wallet too).
Discover how to make the perfect steakhouse steak at home with this secret tip!
Table of Contents
The Secret(s) to Making the Perfect Steakhouse Steak at Home – and my one top tip that takes it over the top deliciously tender every time.
Step 1: Prep your steak
Preparing your steak properly before cooking it is crucial.
Allow steaks to get to room temperature and pat steaks dry on both sides. Excess moisture will inhibit the steak from getting a nice crust.
Once dry, season both sides with coarse salt and pepper or Omaha Steaks seasoning. IF you can season 30 minutes before you’re ready to cook it, go for it; letting it sit allows salt time to absorb into the meat, making for a tastier bite.
To deliver an incredible steak dinner every time, it’s imperative to start with an exceptional cut of beef. Omaha Steaks beef is aged 28+ days for maximum tenderness, hand-selected for the highest quality and expertly trimmed by master butchers.
Plus, I’m so over being limited to what’s available at the grocery and markets. I love having my freezer full, and it’s exactly why we place a monthly order from Omaha Steaks!!!
When you’re ready to cook, don’t be afraid of high heat—high temperatures mean more Maillard reaction, which means more caramelization.
Step 2: Preheat your cast iron skillet
My favorite tool of choice is a cast-iron skillet, it gets me that perfect steakhouse steak at home every time. I’ve even used my skillet right on the grill and over a bonfire! It’s nonstick, conducts heat evenly, and is great for searing meat. Before you put your steak in, preheat your pan on high heat until it’s really hot (this will help sear in that delicious flavor). Leave it on high until you add oil or butter; when it’s smoking, you’re ready to go.
If you don’t have a cast-iron skillet, try using an oven-safe frying pan instead. If all else fails, use any heavy-bottomed stainless steel pot—just make sure it can handle stovetop cooking! Now is the time to invest in a cast-iron skillet if you have the chance, it’s so worth it… and they are reasonable to add to your home cook repertoire!
Step 3: Season your room-temperature steakhouse steak.
A room-temperature steak will cook up more evenly than a cold one. Add some flavor by seasoning your meat before you cook it. Season each side with salt and pepper or sprinkle on my favorite, Omaha Steaks seasoning, for added oomph. This small step may seem simple, but it makes a big difference in how your meat tastes when you eat it. And don’t be afraid of salt—it helps enhance flavors in food without adding calories!
Step 4: The secret sauce… errrr, ingredient to a perfect steakhouse steak at home? Butter, butter and more butter.
Butter’s unique ability to absorb and retain moisture is key for a perfectly seared steak. To be clear, butter isn’t required for a great steak—even some professional chefs use oil—but if you want that restaurant-quality sear every time for the perfect steakhouse steak at home, butter is what you need.
I’ve been making steaks for a while now, and I really wanted to get that drizzle over my steaks in the pan like I’d been seeing on cooking show after cooking show. 🙂 When I began adding butter, and then more butter, and when I thought it was enough – just a little more butter – my steaks came out like perfection… every time.
When it comes to choosing your butter, look for 100% pure unsalted butter with no stabilizers or fillers added. If possible, consider refrigerating your stick (or two) before cooking so it melts slowly and more evenly on your meat.
Step 5: Watch your steakhouse steak temperature for the proper cook
Another big part of making great steak is found in temperature.
While most steaks are done when they reach 140°F degrees F, a perfectly cooked steakhouse steak should be cooked until it reaches an internal temperature of 135°F degrees (for medium-rare). It’s only after you take it off that grill that you want to let it rest. This is where letting your steak come up in temperature really helps give it that signature grilled flavor!
Once your steak has come to juuuuust 5 degrees BELOW your ideal internal temperature, remove it from heat and allow them to sit for 5-10 minutes before serving.
We recommend using a thermometer when cooking your meat, and we also love the Omaha Steaks app with a cooking timer, so you know exactly when it’s time! The U.S. Department of Agriculture recommends medium-rare steaks be cooked from 135°F to 145°F and medium steaks are cooked from 145°F to 160°F. Use these guidelines as you are preparing your steak; if you prefer rare or well-done meat, adjust accordingly.
Rare: 120°F
Medium-rare: 130°F
Medium: 140°F
Medium-well: 150°F
Well: 160°F
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