A perfect steak should have a nice crispy crust on its outside, achieved by taking several simple but important steps. The inside should be pink and juicy, and seasoned well. Through trial and error, I finally figured out how to make the perfect crusted steak and I’m happy to share that with you all. You no longer have to go to an expensive steakhouse to experience the deliciousness of a big juicy steak that is cooked to perfection. You can do it right from home.

How to buy the perfect steak

To make the perfect crusted steak, you have to first start with an excellent product. My favorite cuts of meat for a nice crusted steak are ribeye and sirloin. Ribeye is lovely because it has lots of fat marbled throughout the meat, so there is a wider margin for error in case you overcook it by a little. It is also more expensive than most cuts of beef. In term of USDA beef grades, you want to go for USDA Prime or USDA Select for a steak. I find excellent quality meats at both Ralph’s and Costco. Otherwise, you will end up with a chewy tough end product. Try to look for a steak with some fat running through it and around it. Fat equals flavor in the world of cooking.

Hangar, skirt, and flank are also delicious, but they contain less fat and have tougher muscle fibers. Because of this, they do well when they have been marinated in some kind of tenderizing liquid (e.g., lemon juice, orange juice, pineapple juice). The crust you get from searing marinated meats is not as satisfying as the one you get from a steak that has only had the treatment of salt.

FAQ

How do I season my steak?

For a ribeye or sirloin, I would flavor it very simply with lots of salt and pepper if you want the perfect crusted steak. Flavor your oil with whole cloves of garlic and a sprig of rosemary before placing your steak on to sear. That will infuse your steak with the aromatic perfume of these herbs. Marinades are great for skirt steak, hangar steak, and flank steak because they are a bit tougher. However, note that the wetness and sugar that are in most marinades prevent you from achieving that perfect crust unless you grill the steak over an open grill. So this post does not focus on marinated steaks. You can also cook a steak stir-fry style, just like my soy sauce glazed steak.

How do I cook my steak?

1. Leave your steak out on your kitchen countertop for at least an hour to let it reach room temperature. This helps with even cooking. A cold piece of meat will have uneven cooking, leaving some parts too red and some parts overcooked.
2. Pat dry your steak. Make sure it is really dry. Liquid is the enemy of a crust.
3. Cover your steak with lots of sea salt. I use about 1/2 tsp of salt per steak. Use more than you think you need. Rub the salt into the meat so that it sticks and forms a layer of salt on the surface of the meat. Optional: add fresh cracked black pepper.
4. Heat a cast iron skillet on high. There is no way around this. Please buy yourself this amazing cookware. Cast iron skillets provide great insulation and even heat for cooking. They are the best for frying!
5. Once you see some smoke from your cast iron skillet, reduce heat slightly to prevent burning. Still have it on high, but just 1-2 notches below the highest setting. Add lots of oil-at least 4 tbsp. You want your meat to be sitting in a layer of oil because that contact with the hot oil creates the crust. Extra virgin oil and butter will burn at such high temperatures, so canola and non-virgin olive oil are fine.
6. Optional: Place in 2-3 cloves of whole garlic and 1 spring of rosemary to flavor the oil. Move around in the pan for 1 minute. Then, place garlic and rosemary to the side of the pan.
7. Place your steak into the pan. Do not move the steak from the surface of the pan for at least 4-5 minutes. This step is critical.
8. Keeping the steak in place on the pan, use tongs or a spatula to gently pat the meat down/caress the meat so that it makes maximal contact with the pan. Again, do not move the steak around the pan. This will create moisture and steam, which will ruin your crust.
9. Remove rosemary and garlic when garlic has become golden brown.
10. Take a peak at the steak to make sure a nice thick crust has formed. When you see that it has a crust similar to the picture below, flip the steak. Repeat step #7, again, without moving the steak around.
11. Press down on the steak to feel for its firmness. The firmer it is, the more well done. Curtis Stone has a great video tutorial on this topic. I live by this rule because it works every time. I don’t even own a food thermometer.
12. Once the crust is formed on both sides, your steak may or may not be done. Check for doneness using the finger push method. If the steak is still too raw in the middle, place in a 350 degree Fahrenheit oven for about 5-7 minutes.
13. Place a tablespoon of butter on your steak to finish. Top with freshly ground black pepper and additional salt to taste.
14. Once the steak is done cooking, let it rest at least 10 minutes outside of the oven, uncovered. This will allow the juices to redistribute into the steak. Cutting immediately after cooking will make all its juices run out and you will have a dry steak.

Best Sides with Steak

• Make it surf & turf with Orange Miso Glazed Salmon or Creamy Shrimp and Leek
• Creamy Cheesy Potato Leek Casserole
• Balsamic Glazed Bacon Brussels Sprouts
• Caramelized Butternut Squash with Thyme
• Lightened Caesar Salad
• And if you have room for dessert, go ahead and end your decadent meal with some Fresh Peach Crisp

Happy cooking! Tag me on Instagram @jennskitchendiary if you’ve made a crusted steak with my instructions! Would love to see how it turned out.