How to Cook a Steak
How to Cook a Steak
Chef Kylian Goussot's tips for a steakhoue experience at home
A good steak is one of life’s greatest pleasures. There’s almost nothing better than a simple steak with a green salad and a glass of wine. A good steakhouse experience is sublime, but don’t think you have to pay dearly for a well-prepared piece of meat.
Kylian Goussot is a master at creating fantastic meals. The chef has worked in the kitchens of Michelin-starred restaurants and Five-Star palace hotels along the French Riviera and in the French Alps, under the tutelage of luminaries such as Joel Robuchon and the Rothschild family. Goussot has also worked at St Barth’s Eden Rock hotel alongside the Jean-Georges Vongerichten before perfecting the art of the steak at Miami’s Lafayette Steakhouse.
Goussot is sharing his tips to source and make the perfect steak at home.
Choosing the Perfect Cut
If you are a beginner at cooking meat, Goussot recommends choosing a cut with some fat, such as a ribeye or a cowboy steak. This way, the steak won't be dry if you overcook it.
Prepare the Steak
Before cooking a steak, the first thing to do is to let the meat come to room temperature for at least 30 minutes to ensure more even cooking.
Goussot recommends adding salt just before cooking the steak to avoid drying out the meat. He also adds freshly ground pepper after cooking because if you add it before, it will burn and give the meat a bitter taste. Finally, if you use a rub, be mindful of the temperature you cook your meat, as some rubs contain sugar that caramelizes very quickly.
Beware of under-seasoning or over-seasoning before cooking: During cooking the salt penetrates the meat and seasons the entire piece, even the interior.
Beginner-Friendly Cooking Methods
For a beginner, the easiest method is pan-searing because you can control the temperature at all times. The cooking time depends on the thickness of your steak and also on the temperature you want. A meat thermometer is an essential tool, when cooking steak — or any protein.
Using a pan or cooking utensil that is not hot enough to sear a steak will cause the meat to steam instead, resulting in a gray color instead of that beautiful caramel color with the crust that gives each bite a unique taste and texture.
Cooking Temperatures for Different Levels of Doneness
While Goussot prefers his steaks, medium rare, temperature is a matter of preference. Here’s a guide to make sure your steak comes out exactly how you want it every time.
Rare: 120–125°F / Medium rare: 130–135°F / Medium: 140–145°F / Medium well: 150–155°F / Well done: 160–165°F
Post-Cooking Resting Period
Resting time is the most important factor in properly cooking meat, according to the chef: “I have worked in Michelin-starred restaurants in France, and the chefs always told me, ‘resting time should equal cooking time’. This allows the meat to relax, making it more tender and flavorful.”
Gourmet Sauces & Toppings
When you cook your steak, it will release juices that will caramelize in the pan. Goussot calls this caramelized juice, “ a flavor bomb”. Here’s how to create the perfect sauce using those juices, red wine, and a few other ingredients you have in your kitchen.
When you remove your steak to let it rest, add red wine to your hot pan and let it reduce. Then, you can add thyme, salt, and ground pepper. Finally, add a knob of butter or even some heavy cream. Let it reduce until you achieve a slightly thickened consistency, and it's ready. You can even finish cooking your rested steak in this sauce.