How Chefs Cook Every Steak Cut

Ingredients

• 225 g Ribeye (Prime Rib) Steak (8‑oz bone‑in ribeye, trimmed)
• 225 g Picanha (Pico) Steak (8‑oz top‑round cap, fat layer intact)
• 225 g Rolled Rump Steak (8‑oz center‑cut rump, rolled for even cooking)
• 340 g T‑Bone Steak (12‑oz, bone‑in, with both strip and filet portions)
• 225 g Sirloin Steak (8‑oz top sirloin, bone‑in if possible)
• 170 g Fillet (Filet Mignon) Steak (6‑oz center‑cut filet, very lean)
• 2 tsp Fine Sea Salt (Kosher or flaky, for liberal seasoning)
• 1 tsp Whole Black Peppercorns (Toasted and cracked just before cooking)
• 2 tbsp Olive Oil (For light coating of grill grates)
• 1 tbsp Butter (Optional, for finishing the fillet)

Instructions

1. Season the Steaks

   Pat each steak dry, then liberally coat all sides with fine sea salt. Toast whole peppercorns in a dry pan, crush them, and sprinkle over the steaks. Let sit for 5‑10 minutes to allow the salt to penetrate.

   Time: PT10M

2. Preheat Grill and Oven

   Turn on the grill to high heat (≈250°C/480°F). Preheat the oven to a low 50°C (122°F) or set the resting drawer to that temperature. Lightly oil the grill grates with olive oil.

   Time: PT10M

   Temperature: 250°C

3. Sear Fat Side Down to Render Fat

   Place each steak on the grill fat side down. For ribeye, picanha, rump and T‑bone, sear 2‑3 minutes until the fat renders and turns golden. For sirloin and fillet, sear 1‑2 minutes per side. Flip only once per side.

   Time: PT10M

   Temperature: 250°C

4. Transfer to Low‑Heat Oven and Flip Every 2 Minutes

   Move each steak to a pre‑heated low‑heat oven (or resting drawer). Set a timer for 2 minutes, then flip each steak. Continue flipping every 2 minutes, monitoring internal temperature with the thermometer.

   Time: PT8M

   Temperature: 50°C

5. Remove at Target Internal Temperatures

   Using the thermometer, pull each steak when it reaches its target: Fillet 46‑48°C (rare), Sirloin 48°C (medium‑rare), Ribeye 54‑56°C (medium), Picanha 56°C (medium), Rump 56°C (medium), T‑Bone side‑by‑side 48°C for strip side and 46°C for filet side.

   Time: PT0M

6. Rest the Steaks

   Place the steaks on a warm plate or tray and loosely cover with foil. Let rest for 5 minutes; this redistributes juices and finishes cooking gently.

   Time: PT5M

   Temperature: 50°C

7. Final Flash on the Grill

   Return each steak to the hot grill for 30‑60 seconds, just to re‑crust the exterior without raising the internal temperature further.

   Time: PT1M

   Temperature: 250°C

8. Slice and Serve

   Slice each steak against the grain. For T‑bone, carve the strip side first, then the filet. Serve immediately, optionally topping the fillet with a pat of butter.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

0g

Fat

25g

Fiber

0g