How to make restaurant-style beefsteak at home

Beefsteak, also known as steak, may look simple at first glance, but achieving a tender, juicy cut with a perfectly browned crust and precise doneness takes skill. From choosing the right cut, timing the sear, to controlling the core temperature – every detail matters. In this article, X-BBQ will guide you through making an restaurant-style beefsteak at home that’s juicy, tender, flavorful, and cooked to perfection, along with suggestions for the best cuts to start with. Get ready to level up your cooking game with a restaurant-quality steak on your very first try!

What is beefsteak?

Beefsteak, commonly known as bò bít tết in Vietnam, is a dish made from beef cuts sliced across the grain, typically about 1.8–3 cm thick. The steak is pan-seared or grilled at high heat, creating a golden-brown, caramelized crust with a signature aroma, while the inside retains the desired level of juicy doneness.

Popular cuts of beefsteak

Beef Cut	Tenderness	Fat Content	Price Range	Best For
Tenderloin / Filet Mignon	Most tender	Very little fat	Highest	Those who enjoy buttery-soft texture, mild flavor, or are new to steak
Ribeye	Very tender	Rich marbling	High	Those who love juicy, fatty, and flavorful steak
Striploin / New York Strip	Moderately tender	Moderate fat	Medium–high	Those who want a balance between tenderness and flavor
T-Bone / Porterhouse	Combination: tender (Tenderloin) + flavorful (Striploin)	Moderate	High	Those who want two cuts in one; ideal for sharing or a hearty meal
Sirloin	Firmer texture	Leaner	Medium	Those who prefer a meatier bite, bold flavor, less fat; budget-friendly
Flat Iron, Skirt, Flank	Firm, can be tough if sliced incorrectly	Low fat	Low–medium	Those who like bold flavor, quick cooking; great for marinated steaks, tacos, fajitas

Steak doneness chart (Reference core temperature °C)

How to keep a beefsteak tender and juicy is a question many people ask. To make it easier, X-BBQ introduces 5 doneness levels of steak with their reference core temperatures. This way, you can control the doneness to your liking and enjoy a restaurant-quality flavor at home.

• Rare (48–50°C): Bright red center, soft texture, very juicy.
• Medium Rare (54–55°C): Warm pink inside, juicy – the most popular doneness.
• Medium (58–60°C): Light pink, firmer texture but still moist.
• Medium Well (63–65°C): Almost fully cooked, slightly pink, less juicy.
• Well Done (70°C+): Fully cooked, little to no juice, can be dry.

Popular beefsteak cooking techniques

Steak can be prepared in different ways, with each technique offering its own flavor and dining experience. The most common is pan-searing, which creates a crispy, golden-brown crust; grilling, which brings a signature smoky aroma; sous-vide, which cooks the steak evenly from edge to center before finishing with a quick sear; or broiling, which uses intense heat from above. In addition, some chefs combine multiple methods to achieve the perfect doneness and flavor.

How to make restaurant-style beefsteak at home

Ingredients

(2 servings – each steak ~220–280g, 2.5 cm thick)

Beef cuts: Ribeye, Striploin, Tenderloin, or Sirloin (dry surface, ivory-white marbling, no off smell)

Basic seasoning:

• Coarse salt (1.2–1.5% of steak weight, ~3–4g for a 250g cut)
• Coarsely ground black pepper
• Searing oil: Canola, grapeseed, rice bran, or refined beef tallow

Finishing ingredients:

• Unsalted butter (20–30g)
• 2–3 cloves garlic, lightly crushed
• Fresh rosemary or thyme (1–2 sprigs)
• Optional: brown butter, lemon zest, finishing sea salt flakes

Additional ingredients (for sauce): Red wine, heavy cream, pickled green peppercorns, demi-glace, compound garlic butter

Essential tools

• Cast iron pan or thick-bottomed stainless steel pan (good heat retention)
• Long stainless steel tongs (avoid piercing with a fork)
• Meat thermometer (for accurate doneness)
• Paper towels (to pat the meat dry)
• Rack + tray (for resting the steak)
• Separate cutting board for cooked meat

Seasoning the steak

• Minimalist: Just salt + pepper → highlights the natural beef flavor.
• Elaborate: Add red wine, herbs, garlic butter… ideal for leaner cuts (tenderloin, flank).
• Note: Avoid too much sugar (burns easily).

When to salt:

• Right before searing (0–5 minutes) → quick and simple.
• 35–60 minutes before cooking → allows light absorption, better crust (recommended).
• Overnight dry brine (4–24h in the fridge) → driest surface, crispiest browning.

Detailed pan-searing method for steak

The science of the crust (Maillard reaction): dry surface + high heat (>140°C) → flavorful, crispy, deeply browned crust.

How to check if the pan is hot enough:

• Hold your hand 6–7 cm above the pan: it should feel intensely hot within 2–3 seconds.
• Drop a small bead of water: it should dance and roll (Leidenfrost effect).
• Ideal pan surface temperature: 205–230°C.

Step-by-step:

• Take the steak out of the fridge 30–45 minutes beforehand (bring to room temperature).
• Pat dry, season with salt & pepper.
• Heat the pan, add oil.
• Place the steak in, don’t move it for the first 60–90 seconds.
• Flip once the edges are browned about 2–3 mm.
• Render the fat by pressing the fat cap onto the pan (for ribeye/striploin).
• Near target doneness: add butter + garlic + rosemary → tilt the pan and baste the steak (arroser) for 30–45 seconds.
• Check internal temperature with an instant-read thermometer.
• Rest the steak on a rack for 5–8 minutes, loosely covered with foil.
• Slice against the grain (for flank, skirt, flat iron), sprinkle with sea salt flakes if desired.

Suggested pan-searing times

(Hot pan, ~250g steak)

Thickness	Rare (49–50°C)	Medium Rare (54–55°C)	Medium (58–60°C)
2.0 cm	~1 min each side + baste 15s	1’15–1’20 each side + baste 20–25s	1’40–1’50 each side + baste 25–30s
2.5 cm	1’20–1’30 each side + baste 20s	1’45–2’ each side + baste 30–35s	2’15–2’30 each side + baste 35–40s
3.0 cm	Flip continuously every 45–60s, total 4’30–5’	5’30–6’30 total + baste 40–50s	7’–7’30 total cook time

• Medium Well: Add 1–1.5 minutes compared to Medium.
• Well Done: After searing the crust, finish in the oven at 150–160°C to avoid burning.

Pro Tips

• Frequent flipping (every 30–45s): ensures more even cooking, reduces the “grey band.”
• Reverse sear: Cook in the oven at 105–120°C until the core is 8–10°C below target → quick sear 45–60s each side with butter at the end → evenly cooked steak with a perfect crust.

Suggested sauce for beefsteak

Peppercorn Sauce

Peppercorn sauce is considered a signature pairing with beefsteak. Once your steak is cooked to the desired doneness, X-BBQ shows you a simple way to make this classic sauce to serve alongside your steak.

Style: Lightly creamy, aromatic from liquor, with a peppery kick.

Ingredients:

• Crushed black pepper: 1–1.5 tsp
• (Optional) Pickled green peppercorns: 1 tsp
• Unsalted butter: 10g + 1 tsp oil (prevents butter from burning)
• Shallots, minced: 1 tbsp
• Brandy/Cognac/Whisky: 20 ml
• Beef stock/demi-glace: 80 ml
• Heavy cream 35%: 60 ml
• Salt, (optional) ¼ tsp Dijon mustard

Instructions

• Sauté the shallots in butter + oil until fragrant.
• Add the crushed pepper, stir quickly.
• Pour in the liquor, cook until slightly reduced (alcohol evaporates).
• Add stock, reduce by half.
• Lower heat, stir in the cream until sauce coats the back of a spoon.
• Season with salt and Dijon mustard, remove from heat → pour over steak.

Garlic Butter

Style: Soft, flavored butter placed on hot steak → melts into a glossy, flavorful topping.

Basic Recipe:

• Unsalted butter, softened: 80g
• Garlic, finely minced: 1 small clove
• Chopped parsley or chives: 1 tbsp
• Ground black pepper, salt, (optional) lemon zest

Method:

• Mix all ingredients thoroughly.
• Roll in parchment paper into a log.
• Chill for 1 hour.
• Slice and place on the steak after resting.

Variations:

• Café de Paris: add mild curry powder, capers, anchovy, tarragon.
• Smoked: add smoked salt or smoked paprika.

Red wine reduction

Style: Classic, rich, with a balanced mild acidity from the wine.

Ingredients:

• Dry red wine: 120 ml
• Demi-glace or concentrated beef stock: 100 ml
• Shallots, minced: 1 tbsp
• Garlic, minced: ½ tsp
• Fresh thyme and bay leaf (optional)
• Cold butter: 15 g (to finish the sauce, monter au beurre)
• Salt, pepper, (optional) a touch of brown sugar or red fruit jam

Method:

• Sauté the shallots, then add garlic.
• Pour in wine + herbs, reduce to 1/3 volume.
• Add stock, reduce until slightly thickened (60–70 ml).
• Remove herbs, take off heat → whisk in cold butter.
• Adjust seasoning, strain for a smooth sauce if desired.

Mushroom Cream Sauce

The natural sweetness of mushrooms combined with the light creaminess highlights the flavor of beefsteak. If you’re a steak lover, try this mushroom cream sauce—it’s irresistibly rich and flavorful.

Ingredients:

• Sliced mushrooms: 120 g
• Butter: 15 g + 1 tsp oil
• Shallots, minced: 1 tbsp
• Garlic, minced: ½ tsp
• White wine or sherry: 30 ml
• Heavy cream: 70–80 ml
• Beef or chicken stock: 40 ml
• Salt, pepper, dried thyme

Method:

• Sauté mushrooms in butter + oil until lightly browned on the edges.
• Add shallots → then garlic.
• Deglaze with wine, cook until nearly evaporated.
• Add stock + cream, season with salt, pepper, and thyme.
• Simmer on low heat until the sauce coats the back of a spoon.

Side dishes

Mashed / Baked potatoes

• Mashed potatoes: Boil yellow-fleshed potatoes → mash while hot with butter + warm cream/milk, season with salt, pepper, and nutmeg.
• Pommes purée (French style): Uses more butter (25–30% of potato weight).
• Baked potatoes: Rub with oil + salt, bake at 200°C for 55–65 minutes → scoop out the flesh, mix with butter + chives + sour cream.

Asparagus / Roasted Vegetables

• Asparagus: Pan-sear for 2–3 minutes, squeeze lemon, sprinkle with Parmesan.
• Roasted vegetables: Carrots, zucchini, bell peppers, mushrooms… toss with oil + salt + rosemary → roast at 200°C for ~20 minutes until lightly caramelized.

Leafy Green Salad

• Base: Arugula, baby spinach, romaine.
• Dressing: 3 parts olive oil : 1 part vinegar (balsamic or wine vinegar) + salt + pepper + a touch of Dijon mustard + honey.
• Toppings: Shaved Parmesan, toasted almonds, cherry tomatoes, radishes.

Rule of thumb: The salad should be light and fresh, not overpowering the flavor of the steak.

Common mistakes & How to fix them when cooking steak

Burnt outside – raw inside

Cause: Pan too hot, steak too thick for direct searing only, or flipping too late.

Solution:

• Use reverse sear (oven first, sear later) for thick cuts.
• Reduce heat after the crust forms.
• Use a thermometer to control doneness instead of guessing.

Dry, tough steak

Cause: Overcooked, not rested, lean cut (tenderloin) cooked well-done, or slicing against the grain incorrectly(flank, skirt).

Solution:

• Remove steak 2°C below target temperature (carryover heat will finish cooking).
• Rest 5–8 minutes before slicing.
• Choose fattier cuts (ribeye) if cooking to well-done.
• Always slice perpendicular to the grain.

No nice brown crust

Cause: Wet steak, pan not hot enough, too many pieces at once, constant flipping, or too little oil causing burning.

Solution:

• Pat the steak dry before cooking.
• Heat pan to proper temperature.
• Cook in batches, don’t overcrowd.
• Keep the steak still for the first 60–90 seconds, or flip with purpose.

Steak releases too much liquid when searing

Cause: Improper thawing (hot water), salting too early without drying, or overcrowded pan → steak steams instead of sears.

Solution:

• Thaw slowly in the fridge for 12–24 hours, then remove packaging to let moisture escape.
• Salt properly: either just before cooking or at least 40 minutes prior.
• Pat dry with paper towels before searing.
• Only cook a manageable number of pieces per pan.

Conclusion

Cooking a delicious beefsteak at home is not as difficult as it seems if you master the key factors: choosing the right cut, applying the proper cooking techniques, and controlling the temperature accurately. With a little patience, you can create a tender, juicy steak with a beautiful browned sear and perfect doneness—no restaurant needed.

We hope that with the guidance and tips in this article, you feel confident to start cooking today. Transform your kitchen into a place for enjoying restaurant-quality beefsteak, and don’t hesitate to get creative with sauces and side dishes to make the meal complete.