Cook the perfect steak

Thank you for choosing Signature Steer.  Now that you have your delicious steak, lets get it cooked.  Below are cooking instructions.

CAST IRON OR STAINLESS STEEL PAN

PAN METHOD

Rare: 125°F – 130°F

Medium-Rare: 130°F – 135°F

Medium: 140°F – 145°F

Well-Done: 160° and higher

*Remove steak from heat 5° below your desired temp. Steak will continue to cook while it is resting.

  1. PREPARE STEAKSBring your steaks to room temperature. 45 min before you want to cook, remove steaks from the fridge and season both sides with salt and black pepper.

  2. PRE-HEAT YOUR OVEN to 375 degrees Fahrenheit. * If cooking a Ribeye or Cowboy, you want a lower temperature – see the NOTE at the bottom of these instructions.

  3. PRE-HEAT YOUR PAN to medium-high/high and slick the pan with oil. We recommend an oil with a low smoke point like grapeseed, sunflower, or canola. To get a great sear, the pan should be VERY HOT

  4. SEAR! – When the pan is hot, put your steaks in the pan, making sure not to crowd the pan.  Better to use 2 pans than 1 full one. Sear the first side for 3.5 min.  Flip the steaks over and sear the second side for 3 min. Using tongs, sear the edges of the steak for about 30 sec per edge.  

  5. CHECK YOUR TEMPERATURE – Every steak is a different thickness so there are no exact timings for how to get a steak to a perfect Medium Rare. Use a meat thermometer to determine how close you are to your goal temperature. A thin steak cooked to rare might be done.  If so,  proceed to step 7.

  6. FINISH IN THE OVEN – If your steaks weren’t ready, put the pan in the oven.  Depending on how thick and your desired doneness, it will probably take 1-8 minutes to finish cooking your steak. You can add butter/herbs/garlic to the pan if you like.

  7. REST YOUR STEAKS – . Remove steaks from the pan and place your steaks on a cutting board or plate to rest.  This gives the juices time to re-circulate through the meat. Slicing the steak earlier lets the juices run out and makes your steak taste dry. Put a pat of butter on each steak and let it melt.  Cover loosely with aluminum foil and let rest for 7-10.

  8. SERVE – Re-season to taste

*NOTE – Ribeyes and Cowboys respond better to being cooked at a lower temperature.  Preheat your oven to 250°-275°.  A ribeye might take 5-10 min, depending on thickness.  A thick bone-in ribeye should be cooked at for 20 min per pound.

ON A GRILL

GRILL METHOD

Rare: 125°F – 130°F

Medium-Rare: 130°F – 135°F

Medium: 140°F – 145°F

Well-Done: 160° and higher

*Remove steak from heat 5° below your desired temp. Steak will continue to cook while it is resting.

  1. PREPARE STEAKS – Bring your steaks to room temperature. 45 min before you want to cook, remove steaks from the fridge and season both sides with salt and black pepper.
  2. CLEAN AND OIL YOur GRILL: More than cooking time, more than spice rubs, a clean grill makes all the difference when cooking great steak (or anything on the grill, for that matter.) Clean grates keep the steaks from sticking when you turn them. All you need to do is heat your grill, give it a good scrub with a heavy duty grill brush, and lightly brush it with vegetable oil. This essentially creates a nonstick cooking surface.
  3. PRE-HEAT YOUR GRILL: Crank that heat up! You want the grill to be at least 450°F, or hot enough that you can hold your hand over the grill for just one second. High heat ensures a good sear and a crispy crust on these steaks.
  4. SEAR: Steaks are so quick-cooking that you really only need to turn them once. Sear the first side for 3.5 min.  Flip the steaks over and sear the second side for 3 min. Using tongs, sear the edges of the steak for about 30 sec per edge.  
  5. CHECK YOUR TEMPERATURE – Every steak is a different thickness so there are no exact timings for how to get a steak to a perfect Medium Rare. Use a meat thermometer to determine how close you are to your goal temperature. A thin steak cooked to rare might be done.  If so,  proceed to step 7.
  6. FINISH WITH INDIRECT HEAT – If your steaks weren’t ready, put your steaks up on a shelf, or turn off one side of your grill and move your steaks to that side. Then close the lid.  Essentially you are turning your grill into an oven.  Depending on how thick and your desired doneness, it will probably take 1-8 minutes to finish cooking your steak. *Ribeyes and Cowboys respond well to being cooked at a lower temperature.  Drop your temperature and take a little longer. You’ll love the results.
  7. REST YOUR STEAKS – . Remove steaks from the pan and place your steaks on a cutting board or plate to rest.  This gives the juices time to re-circulate through the meat. Slicing the steak earlier lets the juices run out and makes your steak taste dry. Put a pat of butter on each steak and let it melt.  Cover loosely with aluminum foil and let rest for 7-10.
  8. SERVE – Re-season to taste