Best Ways to Cook Steaks at Home

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Steaks are one of the most popular types of food. There’s nothing quite like a deliciously cooked steak. It’s also a very versatile food and can be served with a variety of sidings such as fries, salad, eggs, beans or anything else that might take your fancy.

Though there are a wide selection of different meats that we can eat, such as pork, lamb, chicken and fish, there’s something about a nice beef steak that really gets the taste buds drooling. Whether you are going to prepare and cook your steak at home, or head out with the family for a meal at a local restaurant, you are bound to feel satisfied and content once you’ve eaten the last piece from your plate.

Which steaks to cook?

The great thing with steaks is that there is a really large variety of different ones. In general there are about 15 different cuts of steak, ranging in thickness from less than an inch to two inches and more. Not all steaks are the same, and the texture, flavours and even taste can vary from cut to cut. Below we will take a brief look at some of the most popular steaks that you can cook at home.

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This is one of the most famous of all steaks, with its distinctive marbling. It’s a very juicy steak, cut from the central rib section region, and can be sold with or without bone. It’s a steak that has a lot of flavor and is a little more chewy than some of the other options such as sous vide steak, which is also a much loved cut. 

Ribeyes is a good steak to cook at home, and one that will not require too much margination, due to its fat content. This is good as in the event of slightly overcooking it, it will still retain it’s unique tastes and juiciness. This type of steak is best cooked on a grill or fan with dry heat.


Coming from the sirloin section towards the backend of the animal, these boneless steaks are very popular with some people. They aren’t as expensive as some of the types of steak such as a filet mignon or ribeye, and have a good beef flavor, even though some people suggest it’s one of the weakest steaks in terms of flavor. 

Sirloin steaks don’t have much marbling or fat, so you’ll need to be careful when cooking this. The two main ways of cooking this steak are either on the grill or in a pan. You can even cook it in the oven if you prefer. It’s a versatile steak in terms of how you can prepare and cook it.

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Fillet mignon

This is one of the most expensive cuts of beef, and is often referred to as the King of steaks. It’s cut from the beef tenderloin, which is a muscle that runs along the spine of the animal. As this muscle is one that isn’t used very much, it’s very tender and easy to cut.

When cooking a fillet mignon it’s important to make sure that you don’t overcook it, as there is no fat content inside, and it can quickly dry out. 


The T-Bone steak, also known as a Porterhouse, is a great cut of steak consisting of both the strip and the tenderloin – it’s literally two steaks in one. The difference between the two is that the Porterhouse is usually cut from the back region of the loin, and will consist of a greater filet mignon portion.

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These steaks are usually thick, so it’s a good idea when cooking over dry heat to check that the steak has cooked all the way through with a meat thermometer.

Steak preparation

It’s always a good idea to let a steak thaw naturally if it’s been frozen. Even if it has only been stored in your refrigerator, it’s suggested to leave it out on a plate for between 30-60 minutes just to adapt to the room temperature. This will usually ensure a better cook, without overheating the pan or grill and overcooking it.


Seasoning or marinating should be done before applying the steak to the heat, and you can season your steaks any way you prefer. Some people prefer a simple mix of salt and pepper, while others like to use a variety of herbs such as basil, sage, rosemary, oregano or even curry powder. It’s entirely up to you how to season your meat and there is no right or wrong way to do it.

Philip Okoye
the authorPhilip Okoye
Your favorite recipe author, faithful to every course. Mail me at

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