How to Cook a Thick Steak

A thick steak can be tricky to cook to perfection. Each individual has a different taste pallet, thus a perfect steak for one may not be so perfect for another. Deciding the desired flavor and texture of the steak (whether crispy or slightly browned), should determine how the meat is prepared and cooked. Creating a rub is as easy as choosing preferred seasonings, salts, and flavors, and slathering them on the meat.


Rub the steak with desired seasonings. Garlic salt, pepper, steak rubs, and worcestershire or soy sauce all add good flavor. See "Resources" for prepared steak seasonings and rubs.

Turn the heat on medium/high, and coat the bottom of a frying pan with a pad of butter, a tablespoon of oil or a liberal amount of cooking spray. Allow the pan to heat up; the butter will sizzle when the pan becomes hot. If cooking with oil, drop a spec of water into the pan. It will also sizzle when the pan becomes hot.

Place the seasoned steak in the pan and allow to cook for a few minutes. For a crispier steak cook for a minimum of five minutes. For a lightly browned steak, allow only a few minutes on each side. Turn the steak with cooking tongs. Do not puncture with a fork, as this will allow juice to escape, and may result in a dry steak.

Cover the steak with a lid, or loose foil, and reduce heat to medium/low. Allow the steak to simmer until done. Five minutes for a medium well steak, less for a rare steak.

Remove the steak from the pan and place it on a plate to rest. Do not puncture, or cut the steak until all the juices are sealed (at least 5 minutes). Add sliced onions, mushrooms and a tablespoon of red wine to the pan. Turn the heat up, and brown the onion and mushrooms until desired color is reached. Top the steak with onion and mushroom mixture.