There’s something almost primal about cooking a steak to perfection. The sizzle, the sear, the intoxicating aroma—it’s the kind of culinary magic that turns an ordinary meal into an event. But achieving steak nirvana at home? That’s another story. Too often, steak dreams turn into kitchen nightmares—overcooked, dry, or worse: underseasoned.

If you’re ready to elevate your steak game, here are five essential tips to help you grill like a pro. And for those who prefer to leave the heavy lifting to the experts, don’t worry—we’ll also point you to Jakarta’s best steakhouse, where every cut is mouthwatering and satisfying!

10 Cooking Steak Tips, Must Know!

1. Bring Steak to Room Temperature  

Take your steak out of the fridge 30–60 minutes before cooking. This helps it cook more evenly and prevents a cold center.

2. Pat the Steak Dry  

Moisture on the steak’s surface prevents a good sear. Use a paper towel to pat it completely dry before seasoning.

3. Salting Early: Your Secret Weapon

The myth that salting too soon dries out your steak? Forget it. Salting 20–30 minutes before grilling allows the salt to dissolve into the meat’s moisture, forming a flavor-packed crust when it hits the heat. That golden-brown, crispy edge? That’s the reward for your patience.

4. The Art of the Sear

Searing doesn’t “lock in juices” (a persistent culinary lie), but what it does do is develop deep, complex flavors through the Maillard reaction. Let your steak develop that rich, caramelized crust before flipping. And no, pressing it down with a spatula is a crime against beef.

5. Don’t Overcrowd the Pan  

If you’re pan-searing, give each steak enough space to prevent steaming. Overcrowding reduces the pan’s heat and leads to uneven cooking.

6. Flip Only Once (or Use the “Frequent Flip” Method)  

• Traditional method: Sear one side, then flip after a few minutes.
• Frequent flipping: Flip every 30 seconds for a more evenly cooked steak with a great crust.

7. Steak Cooking Level: Know Your Doneness

Cooking a steak isn’t just about timing—it’s about understanding steak cooking levels and nailing your preferred doneness. Rare? A cool red center. Medium-rare? Warm, red, and juicy. Medium? A blushing pink center. Anything beyond? Tread carefully. Not sure how to test it? Use a meat thermometer or the finger test, but whatever you do—never cut into a steak while it’s cooking. (Want a deep dive into steak doneness? Check out this guide.)

8. Use a Meat Thermometer  

For perfect doneness, use a thermometer:

• Rare: 120–125°F (49–52°C)
• Medium-Rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
• Medium-Well: 150–155°F (65–68°C)
• Well-Done: 160°F+ (71°C+)

9. Let Your Steak Rest

Once your steak is off the grill, resist the temptation to dive in immediately. Resting allows the juices to redistribute, keeping your steak succulent instead of pooling all that flavor onto your plate. Five minutes is good; ten minutes is better.

10. Invest in Quality Meat

No amount of technique will save a bad cut of meat. Choosing premium beef—like Certified Angus Beef—makes all the difference. The marbling, the texture, the depth of flavor—it’s what separates an okay steak from an unforgettable one.

Related article: Wagyu Beef Grading – What Does It Mean?

Too Much Effort? Let Lawry’s Handle It

If mastering the perfect steak at home feels like too much pressure, there’s no shame in letting the professionals handle it. At Lawry’s The Prime Rib Jakarta, every steak is crafted with precision, ensuring you get the finest cuts cooked exactly to your liking.

Planning a dinner party, corporate lunch, or special event? Lawry’s offers online reservations with a seating capacity of 200, making it the ideal venue for a flawless dining experience. Plus, their lunch set menu brings you top-tier steak and prime rib in a more casual setting. Skip the stress—book your table now with their online reservation.

FAQ

1. Why should steak be at room temperature before cooking?

Room temp steak cooks more evenly and avoids a cold, raw center.

2. How do I know when my steak is done?

Use a meat thermometer. Medium-rare is 130–135°F (54–57°C). Don’t guess—test.

3. What’s the best way to get a good crust on steak?

Pat it dry, salt early, and sear in a hot pan without crowding. No pressing, no flipping too often (unless you’re using the frequent flip method).

4. What if I don’t want to cook it myself?

Visit Lawry’s The Prime Rib Jakarta. Premium cuts, expert chefs, zero stress.