How to make a restaurant-level steak at home, according to pro chefs

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When my husband and I started planning a wedding (and dealing with sudden and unexpected job transitions), our budget became pretty tight — so, we traded dinners out for date nights at home. Fortunately, we found that you don't have to drop $150 at a steakhouse to have a memorable meal.

Professional chefs agree you can make a mouthwatering steak right at home for a fraction of the cost, whether you prefer a tender filet or a juicy ribeye — you just need the right items and strategies in your culinary toolbox. Ahead, industry pros share their top secret hacks for achieving a restaurant-quality steak.

Choose the right cut

There are pros and cons to every cut of steak — but particularly if you’re a novice cook, the pros say it’s important to choose more forgiving options. According to Harlow Hospitality chef Michael Scelfo (Alden & Harlow), ribeye fits the bill.

“It has more fat, which means more flavor and a little wiggle room if you overcook it slightly,” he explains.

Chef Allen Campbell, founder of ACKitchen and ACWell, loves a ribeye, too — but warns that you just may set off the smoke alarm and deal with some messy splatter with this cut due to the high fat content.

“The easiest cut of steak to cook at home would be a 4 to 5-ounce petit filet,” he adds. “This could be quickly pan seared and finished in the oven.”

Consider grass-fed

Campbell always splurges on grass-fed, grass-finished beef whenever possible. Why?

Compared to conventional grain-fed beef, it tends to be leaner overall, with higher concentrations of heart-healthy omega-3 fatty acids and higher levels of antioxidants. In other words, it’s generally superior from a health standpoint.

That said, grass-fed beef does cook slightly faster due to the lower total fat content — so consider lowering your cooking temperature and/or cooking time to prevent it from drying out.

When in doubt fire up the grill

There are quite a few options for cooking a steak at home, but across the board, chefs agree that grilling is one of your best bets.

“The open flame gives you the best heat and the best sear,” explains Scelfo.

Ryan Marcoux, chef at Grill 23 steakhouse in Boston, likes to use a French technique called “en papillote, which entails wrapping the steak in an aluminum foil pouch lined with parchment paper before placing it on the grill.

Because the pouch seals in moisture and provides a barrier from the grill grates, it often yields a more tender, juicy steak with easier cleanup.

As eager as you may be to get the steak on the grill (and onto your plate), Marcoux strongly suggests waiting until the grill is well preheated. By making sure the grill is enough when you transfer your steaks, you can get that sought-after savory crust without overcooking the interior.

“Place your hand above the grill — you should be able to hold it there for no longer than 3-5 seconds,” he adds. “And when you lay the beef on the grill, you should hear the sizzle — but not see flames engulfing it.”

Always opt for cast iron.

Too cold to grill? Scelfo and Campbell agree that searing in a very hot cast iron skillet is the next best method.

“A standard pan drops in temperature when you add the steak, but cast iron stays hot and that’s how you get a great crust,” Scelfo explains. “Make sure to preheat the pan longer than you think you need to. Yes, there will be smoke. Turn on the fan, crack a window — it’s worth it.”One final tip? Once the steak hits the pan, let it be.

“Don’t keep flipping it,” says Scelfo. “Let it build that crust. That caramelization is where all the flavor is.”

Salt the beef ahead of time

If there’s one tip chefs swear by, it’s adding salt to the steaks before popping them onto the grill or the pan. Campbell and Scelfo say it’s worth salting them at least 20 minutes or to a few hours ahead of time. Remember to leave your steaks out at room temperature during this time — cold steaks that are straight out of the fridge won’t cook as evenly.

“I love to coat the steak in smoked salt, allow it to sit at room temp and then pat it very dry before I sear it,” says Campbell.

Marcoux also likes to finish the steak with a sprinkle of fleur del sel.

Season thoughtfully

When it comes to seasoning steak, keep it simple, says Scelfo. That way, you can actually taste the flavor of the meat.

“Coarse cracked pepper and flaky Maldon salt go a long way,” he adds.

That said, if you plan on marinating your steak, Scelfo suggests adding some garlic, rosemary and lemon zest for a Mediterranean flavor profile. Campbell also likes finishing with fresh herbs like rosemary, thyme, and parsley.

“I'm a big fan of using marrow bones to make a collagen rich broth that you can also reduce down to a beef demi,” Campbell says. “I’ll also make a gastrique out of organic red wine vinegar and coconut sugar to balance my beef demi.”

Pull it from heat early

Remember: It’s better to remove the steak from the pan or the grill early rather than late — you can always keep cooking it more if necessary.

“Also, remember the temperature will keep rising as it rests,” adds Scelfo.

That’s why pro chefs advise making it a point to pull the steak from heat a little earlier than you think you should.

A meat thermometer is invaluable here — it takes all the guesswork out of getting a perfectly cooked steak.

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