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After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013. This article has been viewed 108,934 times. Chefs know exactly how long to cook a steak in order to bring out the natural juiciness. Cooking a restaurant-worthy porterhouse, T-bone or fillet requires perfect timing and heat. Medium rare is often considered the best compromise between the natural taste of the meat and a seared crust.
Remove the steak from the refrigerator about 20 minutes before you plan to cook it. Never defrost a steak in the microwave. It should be slowly defrosted in a refrigerator overnight. Pat the meat dry with paper towels if it is very juicy. This will help the spices cling to the surface evenly. Sprinkle a mix of salt and pepper onto the surface of the steak right before you cook it.
Salt will create a crust, but putting it on too early will make the juice run out of it. Ultimately, the amount of salt and pepper you use will be to taste. Use what you feel is a generous amount. Freshly cracked pepper and flaked sea salt will produce the best flavor.
Find out how thick the steak is. This will help in determining cooking time later on. Steaks that tend to be best at medium rare doneness are usually on the thicker side. Heat a frying pan or grill to high heat. A grill will give you a charred finish to the steak, while a sturdy frying pan will provide the most even cooking surface. Many chefs suggest either a non-stick pan or a cast-iron pan.