Chefs share their secrets on how to cook the perfect steak

It's hard to beat a nice, juicy steak from a restaurant; replicating that perfectly cooked rib eye at home is not easy. Which is why making steak night a regular thing is a good idea to get in some practice. While you're at it, there are a few tricks to ensure you cook the perfect steak every time.

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Hacks for the perfect steak
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Hacks for the perfect steak

(1) Bring your steak to room temperature and pre-salt before cooking.

"I like the steak to rest outside of the fridge to come to temperature for about an hour before cooking it," celebrity chef and restaurateur Jet Tila says. "But I also like to salt the steak during that time. In my opinion, it helps with a few things: Drawing out the moisture helps create a nice brown crust, as well and concentrates the flavor."

(2) Cook your steak in a cast-iron skillet.

“Use a heated cast-iron skillet with a little olive oil," Chris Coombs, chef and owner of Boston Chops, says. "When anything is put in a normal frying pan, it drops the temperature of the pan, but the cast-iron skillet is able to maintain the temperature without it dropping."

(3) Know when your meat is done.

"A good way to test the temperature of a thick cut of steak if you don’t have a thermometer is to use a cake tester," Denis Crutchfield, chef de cuisine of Craft in Los Angeles, explains. "If you put the cake tester in the meat for five seconds and put it on your lip and you feel no temperature difference, you have a perfect medium rare. You can use your judgment based on feel for the other temperatures (warm is mid, hot is midwell to well, etc)."

(4) Finish your steak with aromatics.

"When I grill at home, I like to blast my steak with butter, garlic and thyme," David Shim, executive chef of Cote, says. "Once your meat is about 70 percent done, keep the steak in the pan, add about a tablespoon of butter, crushed garlic and thyme, making room for your aromatics. Cook until bubbly (not brown) then remove [the steak from the pan] and pour over top. Finally and importantly, do not slice right away. Let the meat rest so that all juices from the steak have time to return to where [they] need to be. This will reduce bleeding once you cut it.”

(5) Buy quality products.

If you want the best results, you need to use the best products, Daniel Patterson, restaurateur and proprietor of Alfred’s Steakhouse, explains. "I buy from local ranchers who raise cattle on pasture [grass], and then finish on grain. Find a producer or butcher in your area whose steaks you love."

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We ask the experts to share those tips on how they ensure a flavorful piece of meat. Here's what they have to say.

Related: Ingredients that are a must for your next barbecue

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15 Essential Barbecue Ingredients
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15 Essential Barbecue Ingredients

Cuts of meat have expiration dates and buns will go stale, but there are a handful of ingredients that you can keep in your kitchen that will last you through the summer and add a punch of flavor to your barbecue. To compile this list for you, we consulted editor-in-chief of Grilling.com, Clint Cantwell, to learn some of his essential ingredients that he has on hand that help him with any kind of barbecue he’s getting into.

Salts

Every good cook knows they have to have salt for cooking, but there are a few essential kinds Cantwell insists you have in your pantry for your barbecue. Kosher salt is the salt for pre-grill and smoker seasonings for Cantwell, and he also uses flake sea salt for finishing steaks, lamb chops, and more, and smoked sea salts to add a little oomph of smoky flavor to some of his dishes.

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Essential Seasonings

It’s not rocket science that there are some spices and seasonings required for your grilling rubs, but the ones Cantwell is never without are smoked paprika, onion powder, granulated garlic, and freshly cracked black pepper.

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Store-Bought Barbecue Sauce

As a barbecue expert, Cantwell believes in a perfect barbecue sauce, but that doesn’t always mean starting from scratch. To save time and money, he recommends buying a store-bought variety and using seasonings, fruit juice, and fruit jams to make it taste unique.

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Apple Cider Vinegar and Apple Juice

You can’t go wrong having these two sweet ingredients on hand, especially when you’re making pork, says Cantwell. He injects vinegar or apple juice into pork before grilling to tenderize the meat, and the two are frequent ingredients in his barbecue sauces, as well.

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Granulated Honey

Granulated honey is a common ingredient in many of Cantwell’s barbecue rubs. It adds the perfect amount of sweetness to his rubs without creating a clumpy, sticky mess.

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Condiments

Cantwell whips out his condiments well before he’s ready to dress his grilled specialties. He finds that using mayonnaise or yellow mustard as a pre-rub binder is a great way to inject a rich flavor into your meat without adding a residual aftertaste, and Worcestershire sauce is the perfect beefy flavor to rub down your brisket with before adding dry spices.

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Fruit Juices

Whether it’s used in a brine or a marinade, as an injection, or added to a store-bought barbecue sauce, fruit juice is Cantwell’s favorite secret ingredient to adding a punch of fruity flavor to his barbecue.

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Brown Sugar

Another common ingredient at Cantwell’s barbecues is granulated brown sugar. Whether it’s adding a subtle sweetness to a rub he’s creating or sweetening up his barbecue sauce, this unrefined sugar is a favorite of his.

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Ground Chile Peppers

Ground chile peppers such as ancho, chipotle, and cayenne are Cantwell’s best-kept secret for creating additional depth and heat to his sauces and dry rubs.

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Jams and Jellies

Along with fruit juice, Cantwell always has jams and jellies on hand to add a layer of fruitiness to his barbecue sauces.

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Cumin

Mexican food is often a common theme at Cantwell’s barbecues, and so he’s never without a dash of cumin. It’s not only a well-known seasoning of Mexican cooking, but its smoky appeal makes it a great match for the barbecue.

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Ground Coffee

Ground coffee is Cantwell’s favorite wow-the-crowd ingredient when creating rubs with depth and flavor. A tablespoon or two is all he needs to amp up a traditional rub, so he’s never without it in his kitchen.

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Prepared Barbecue Rub

Along with store-bought sauces, Cantwell often buys prepared barbecue rubs rather than the seasonings separately to save time and money. If he doesn’t like a particular store-bought brand’s blend, he’ll tweak it by adding more heat or sweetness to make it exactly what he likes.

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Unsalted Butter

Just because you’re grilling doesn’t mean you don’t need this fatty staple, says Cantwell. He likes adding it to sauces for a layer of richness, or finishing his grilled steaks or chops with a thick pad of it.

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Prepared Stocks

Cantwell always has prepared stocks on hand to use as bases for his barbecue injections. The most obvious and his favorite ones to use are beef and chicken, and he’d never pass up on a chance of purchasing prepared pork stock whenever he sees it.

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