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Angus steak is meat from an Angus breed of cattle. True Angus beef requires approval from the Certified Angus Beef brand, and then e'er look for that logo when you're buying Angus steaks. Angus beef tin can come in all the cuts that you would observe regular steak in, including T-bone, New York strip, skirt, ribeye, porterhouse, and sirloin. Y'all take several options for cooking Angus steaks. Grill them for a classic, charred flavor. Pan-sear them for a eating house-quality repast. Y'all can also cook your steaks in the oven for an easy meal.

  1. ane

    Brush the steaks on both sides with olive oil. Cascade extra-virgin olive oil into a bowl. Dip a cooking castor into the oil and glaze each side of the steak with the oil.[1]

    • The bests types of steaks to grill are T-os, sirloin, ribeye, fillet mignon, porterhouse, prime rib, and strip. Get one of these varieties for the best result.
    • If the steak was frozen, make sure it'south fully defrosted before you start cooking it.

  2. 2

    Sprinkle salt, pepper, and other seasonings on the meat. The seasonings y'all use on the steak depend on your personal preference. Salt and pepper are the 2 most basic ones, and they actually bring out the meat's flavor. Other seasonings that go well with steak are cumin, garlic, oregano, mustard powder, thyme, and sage. For more than spice, add some cayenne pepper.[two]

    • If you prefer your steak marinated, utilize a store-bought or homemade marinade of your choice. Get out the steak marinate for 12-24 hours before cooking it.

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  3. 3

    Set your grill to a high heat. A high rut gives the steak a nice, charred outside while leaving the inside juicy. Set your grill to 450 °F (232 °C) and let it heat upwardly. Wait a few minutes for the temperature to ascent, then start grilling.[iii]

    • If you're using a charcoal grill, and then set i chimney-full of charcoal and pour information technology out. Identify the steaks directly over the dress-down.

  4. four

    Put the steak on the grill and cook the starting time side for 5 minutes. Identify the steak on the grill and permit it sizzle. Get out it directly over the heat for 5 minutes to sear the first side.[4]

    • If you're cooking multiple steaks, get out 2–3 in (v.i–7.6 cm) between each steak so the sides cook properly.
    • Cook the offset side of the steak the aforementioned way regardless of how cooked yous desire information technology. Later on flipping the steaks, yous'll melt until it reaches your desired level of doneness.

  5. 5

    Flip the steaks and grill them for iii-10 minutes. The corporeality of time depends on how well-done you desire the steak. For a rare steak, let it cook 3 minutes on the second side. three-5 minutes gives a medium-rare finish. 5-7 minutes makes it medium to medium-well, and 10 minutes makes it well-done. Remove the steak when it reaches your desired doneness.[5]

    • If you have a cooking thermometer, you can also employ this to rails the steak's cooking level. An internal temperature of 125 °F (52 °C) indicates rare, 135 °F (57 °C) is medium-rare, 145 °F (63 °C) is medium, 150 °F (66 °C) is medium-well, and 160 °F (71 °C) is well.[half-dozen]
    • Call up that for safety reasons, the USDA recommends cooking steaks to an internal temperature of 145 °F (63 °C) to kill whatever bacteria.[7]

  6. 6

    Let the steaks residuum for 5 minutes earlier cut them. Remove the steaks with tongs or a metal spatula and identify them on a plate. Don't cut the steak right abroad. Let the meat reabsorb the juices and so it stays tender and juicy. Subsequently 5 minutes, cut the steak and serve it.[8]

    • Don't utilize whatever plastic tools or they could melt.
    • If you have leftovers, cooked steak will last 3-4 days in the refrigerator. Store them in an airtight container.

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  1. 1

    Pat the steaks dry with a paper towel. Moisture on the meat will evaporate and create a layer between the pan and steak, resulting in a less crispy stop. Dry the steaks before cooking them by patting them all over with a newspaper towel for the best finish.[nine]

    • The all-time steak types to pan-sear are rib-eye, strip, and other boneless varieties.

  2. 2

    Season the steaks with salt and pepper. These 2 bones seasonings actually bring out the steak'due south season. Sprinkle them on both sides of the steak so it has an even coverage.[10]

    • You can too use other seasonings if yous want. Popular choices are thyme, garlic, cumin, rosemary, and oregano.
    • Sautéing garlic, oil, and onions in the pan earlier adding the steak gives the meat an extra flavor.

  3. iii

    Oestrus 2 tablespoons (30ml) of olive oil in a pan until information technology'due south smoking. A hot skillet gives the steak a crispy, charred stop, Pour the olive oil into a pan and plow on a loftier flame. Let the oil rut up until it starts humid and smoking.[xi]

    • To test the pan's oestrus, toss a few drops of h2o onto information technology. If the water evaporates instantly, then the pan is hot enough.

  4. 4

    Place the steak on the pan and cook it for 2 minutes. Use a pair of tongs and place the steak down when the pan is hot enough. Exit it undisturbed for 2 minutes to go a nice sear on the bottom.[12]

    • Wear an apron and gloves while placing the steak down. The hot oil could splash upwardly and burn you when you identify the steak down.
    • Place the steak downwards gently. If you plop it down, you lot could spill a lot of oil.

  5. 5

    Flip the steaks with tongs every 2 minutes. Since the pan is so hot, leaving the steak on it for as well long could burn down the meat. Continue flipping the steak dorsum and forth every 2 minutes. Depending on how done you want the steak, the total cook fourth dimension will be 6-12 minutes.[13]

    • Identify the steak downward gently every time y'all flip it. Hot oil and juices could splash out if you lot work also rapidly.

  6. 6

    Remove the steak when its internal temperature reaches 125–160 °F (52–71 °C). Use a meat thermometer and bank check the steak's temperature every time you lot flip it. The precise temperature depends on how done you like your steak. The guide is that 125 °F (52 °C) indicates rare, 135 °F (57 °C) is medium-rare, 145 °F (63 °C) is medium, 150 °F (66 °C) is medium-well, and 160 °F (71 °C) is well. Remove the steak when information technology reaches your desired level.[14]

    • Remember that for rubber reasons, the USDA recommends cooking steaks to an internal temperature of 145 °F (63 °C) to kill whatsoever bacteria.[15]

  7. 7

    Residual the steaks for 5 minutes before cutting them. Don't cut the steaks immediately after removing them. Identify them on a plate or cutting lath and let them sit for 5 minutes. This keeps the juices inside and results in a more tender steak. After 5 minutes, cut and serve the steak.[16]

    • If yous have leftovers, store them in an closed container in the refrigerator for 3-4 days.

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  1. 1

    Preheat the oven to 450 °F (232 °C). Cooking steaks in the oven requires a high rut. Prepare the temperature and requite information technology 10-xx minutes to preheat.[17]

    • Set the oven get-go so it has time to oestrus up while you prepare the steak.

  2. 2

    Rub olive oil salt, and pepper onto the steak. Cascade some extra virgin olive oil into a bowl. Dip a cooking brush into information technology and spread the oil on both sides of the steak. Then sprinkle salt and fresh pepper on both sides as well.[18]

    • Other seasonings that go well with steak are cumin, garlic, oregano, mustard powder, thyme, and sage.
    • Nearly steaks cook fine in the oven. Try thicker varieties and cuts so they don't dry out.

  3. 3

    Heat the skillet over a high flame before placing the steak on it. A hot skillet gives the steak a nice sear before it cooks through. Place the skillet on the stovetop over a loftier flame. Estrus it until drops of water evaporate immediately when you sprinkle them on.[19]

    • You could also place the skillet under the broiler in the oven while it preheats.

  4. 4

    Sear the steak on each side for 30 seconds. Have the steak and place it down on the hot skillet. Allow it sit on one side for 30 seconds, and so flip information technology. Wait another 30 seconds to give the steak a crispy exterior.[20]

  5. 5

    Place the skillet in the oven and cook the steak for x minutes. After searing the steak, open up the oven and place it inside. Utilize a thick oven hand to transfer the steak so you don't burn yourself. 10 minutes of cooking gives you a medium steak. Subtract 2 minutes for a medium-rare steak, or add two for a well-washed i.[21]

    • You tin can besides become by the steak'southward internal temperature. The guide is that 125 °F (52 °C) indicates rare, 135 °F (57 °C) is medium-rare, 145 °F (63 °C) is medium, 150 °F (66 °C) is medium-well, and 160 °F (71 °C) is well. Remove the steak when it reaches your desired level.[22]
    • If the steak is less than one inch (two.5 cm) thick, cook information technology for 5-seven minutes instead. Otherwise it could overcook and dry out out.

  6. 6

    Remove the steak and allow it rest for 5 minutes. This allows the meat to reabsorb all the juices. Place the steak on a plate or cut board and wait 5 minutes. And then cut and serve it.[23]

    • Salvage your leftovers. Cooked steak tin can last iii-4 days in the refrigerator as long as you lot keep it in an airtight container.

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Things You'll Need

  • Olive oil
  • Grill (gas or charcoal)
  • Salt, pepper, and other seasonings
  • Tongs
  • Plate
  • Knife
  • Cooking thermometer
  • Frying pan
  • Salt, pepper, and other seasonings
  • Tongs
  • Plate
  • Knife
  • Cooking thermometer
  • Oven mitts
  • Skillet
  • Table salt, pepper, and other seasonings
  • Tongs
  • Plate
  • Knife
  • Cooking thermometer
  • Oven mitts

  • Black Angus steak ways that the cow it came from had over 51% of its body covered in blackness hair. These cows are reputed to have superior flavor.

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