How to Cook Angus Steak

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1 Grilling the Steak

2 Pan-Searing the Steak

3 Cooking in the Oven

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Tips and Warnings

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5 Recipe Ratings | Success Stories

Reviewed by Chef Jeff Woodward

Last Updated: April 10, 2024 References

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Angus steak is meat from an Angus breed of cattle. True Angus beef requires approval from the Certified Angus Beef brand, so always look for that logo when you're buying Angus steaks. Angus beef can come in all the cuts that you would find regular steak in, including T-bone, New York strip, skirt, ribeye, porterhouse, and sirloin. You have several options for cooking Angus steaks. Grill them for a classic, charred flavor. Pan-sear them for a restaurant-quality meal. You can also cook your steaks in the oven for an easy meal.

Easy Pan-Seared Angus Beef Steak

Pat the steaks dry with a paper towel and season with salt and pepper. Heat olive oil in a pan until it’s very hot and smoking, then lay the steak down with tongs. Leave it undisturbed for 2 minutes, then flip it. Continue to flip every 2 minutes until the steak’s internal temperature is 145°F (63°C), or medium done.

Steps

Method 1

Method 1 of 3:

Grilling the Steak

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1. 1
   Brush the steaks on both sides with olive oil. Pour extra-virgin olive oil into a bowl. Dip a cooking brush into the oil and coat each side of the steak with the oil.

   • The bests types of steaks to grill are T-bone, sirloin, ribeye, fillet mignon, porterhouse, prime rib, and strip. Get one of these varieties for the best result.
   • If the steak was frozen, make sure it’s fully defrosted before you start cooking it.
2. 
   2
   Sprinkle salt, pepper, and other seasonings on the meat. The seasonings you use on the steak depend on your personal preference. Salt and pepper are the 2 most basic ones, and they really bring out the meat's flavor. Other seasonings that go well with steak are cumin, garlic, oregano, mustard powder, thyme, and sage. For more spice, add some cayenne pepper.

   • If you prefer your steak marinated, use a store-bought or homemade marinade of your choice. Leave the steak marinate for 12-24 hours before cooking it.
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3. 
   3
   Set your grill to a high heat. A high heat gives the steak a nice, charred outside while leaving the inside juicy. Set your grill to 450 °F (232 °C) and let it heat up. Wait a few minutes for the temperature to rise, then start grilling.

   • If you’re using a charcoal grill, then prepare one chimney-full of charcoal and pour it out. Place the steaks directly over the coals.
4. 
   4
   Put the steak on the grill and cook the first side for 5 minutes. Place the steak on the grill and let it sizzle. Leave it directly over the heat for 5 minutes to sear the first side.

   • If you're cooking multiple steaks, leave 2–3 in (5.1–7.6 cm) between each steak so the sides cook properly.
   • Cook the first side of the steak the same way regardless of how cooked you want it. After flipping the steaks, you’ll cook until it reaches your desired level of doneness.
5. 
   5
   Flip the steaks and grill them for 3-10 minutes. The amount of time depends on how well-done you want the steak. For a rare steak, let it cook 3 minutes on the second side. 3-5 minutes gives a medium-rare finish. 5-7 minutes makes it medium to medium-well, and 10 minutes makes it well-done. Remove the steak when it reaches your desired doneness.

   • If you have a cooking thermometer, you can also use this to track the steak’s cooking level. An internal temperature of 125 °F (52 °C) indicates rare, 135 °F (57 °C) is medium-rare, 145 °F (63 °C) is medium, 150 °F (66 °C) is medium-well, and 160 °F (71 °C) is well.
   • Remember that for safety reasons, the USDA recommends cooking steaks to an internal temperature of 145 °F (63 °C) to kill any bacteria.
6. 
   6
   Let the steaks rest for 5 minutes before cutting them. Remove the steaks with tongs or a metal spatula and place them on a plate. Don’t cut the steak right away. Let the meat reabsorb the juices so it stays tender and juicy. After 5 minutes, cut the steak and serve it.

   • Don't use any plastic tools or they could melt.
   • If you have leftovers, cooked steak will last 3-4 days in the refrigerator. Store them in an airtight container.
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Method 2

Method 2 of 3:

Pan-Searing the Steak

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1. 1
   Pat the steaks dry with a paper towel. Moisture on the meat will evaporate and create a layer between the pan and steak, resulting in a less crispy finish. Dry the steaks before cooking them by patting them all over with a paper towel for the best finish.

   • The best steak types to pan-sear are rib-eye, strip, and other boneless varieties.
2. 
   2
   Season the steaks with salt and pepper. These 2 basic seasonings really bring out the steak’s flavor. Sprinkle them on both sides of the steak so it has an even coverage.

   • You can also use other seasonings if you want. Popular choices are thyme, garlic, cumin, rosemary, and oregano.
   • Sautéing garlic, oil, and onions in the pan before adding the steak gives the meat an extra flavor.
3. 
   3
   Heat 2 tablespoons (30ml) of olive oil in a pan until it’s smoking. A hot skillet gives the steak a crispy, charred finish, Pour the olive oil into a pan and turn on a high flame. Let the oil heat up until it starts boiling and smoking.

   • To test the pan’s heat, toss a few drops of water onto it. If the water evaporates instantly, then the pan is hot enough.
4. 
   4
   Place the steak on the pan and cook it for 2 minutes. Use a pair of tongs and place the steak down when the pan is hot enough. Leave it undisturbed for 2 minutes to get a nice sear on the bottom.

   • Wear an apron and gloves while placing the steak down. The hot oil could splash up and burn you when you place the steak down.
   • Place the steak down gently. If you plop it down, you could spill a lot of oil.
5. 
   5
   Flip the steaks with tongs every 2 minutes. Since the pan is so hot, leaving the steak on it for too long could burn the meat. Continue flipping the steak back and forth every 2 minutes. Depending on how done you want the steak, the total cook time will be 6-12 minutes.

   • Place the steak down gently every time you flip it. Hot oil and juices could splash out if you work too quickly.
6. 6
   Remove the steak when its internal temperature reaches 125–160 °F (52–71 °C). Use a meat thermometer and check the steak’s temperature every time you flip it. The precise temperature depends on how done you like your steak. The guide is that 125 °F (52 °C) indicates rare, 135 °F (57 °C) is medium-rare, 145 °F (63 °C) is medium, 150 °F (66 °C) is medium-well, and 160 °F (71 °C) is well. Remove the steak when it reaches your desired level.

   • Remember that for safety reasons, the USDA recommends cooking steaks to an internal temperature of 145 °F (63 °C) to kill any bacteria.
7. 7
   Rest the steaks for 5 minutes before cutting them. Don’t cut the steaks immediately after removing them. Place them on a plate or cutting board and let them sit for 5 minutes. This keeps the juices inside and results in a more tender steak. After 5 minutes, cut and serve the steak.

   • If you have leftovers, store them in an airtight container in the refrigerator for 3-4 days.
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Method 3

Method 3 of 3:

Cooking in the Oven

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1. 1
   Preheat the oven to 450 °F (232 °C). Cooking steaks in the oven requires a high heat. Set the temperature and give it 10-20 minutes to preheat.

   • Set the oven first so it has time to heat up while you prepare the steak.
2. 
   2
   Rub olive oil salt, and pepper onto the steak. Pour some extra virgin olive oil into a bowl. Dip a cooking brush into it and spread the oil on both sides of the steak. Then sprinkle salt and fresh pepper on both sides as well.

   • Other seasonings that go well with steak are cumin, garlic, oregano, mustard powder, thyme, and sage.
   • Most steaks cook fine in the oven. Try thicker varieties and cuts so they don’t dry out.
3. 
   3
   Heat the skillet over a high flame before placing the steak on it. A hot skillet gives the steak a nice sear before it cooks through. Place the skillet on the stovetop over a high flame. Heat it until drops of water evaporate immediately when you sprinkle them on.

   • You could also place the skillet under the broiler in the oven while it preheats.
4. 
   4
   Sear the steak on each side for 30 seconds. Take the steak and place it down on the hot skillet. Let it sit on one side for 30 seconds, then flip it. Wait another 30 seconds to give the steak a crispy exterior.
5. 5
   Place the skillet in the oven and cook the steak for 10 minutes. After searing the steak, open the oven and place it inside. Use a thick oven mitt to transfer the steak so you don’t burn yourself. 10 minutes of cooking gives you a medium steak. Subtract 2 minutes for a medium-rare steak, or add 2 for a well-done one.

   • You can also go by the steak’s internal temperature. The guide is that 125 °F (52 °C) indicates rare, 135 °F (57 °C) is medium-rare, 145 °F (63 °C) is medium, 150 °F (66 °C) is medium-well, and 160 °F (71 °C) is well. Remove the steak when it reaches your desired level.
   • If the steak is less than 1 inch (2.5 cm) thick, cook it for 5-7 minutes instead. Otherwise it could overcook and dry out.
6. 6
   Remove the steak and let it rest for 5 minutes. This allows the meat to reabsorb all the juices. Place the steak on a plate or cutting board and wait 5 minutes. Then cut and serve it.

   • Save your leftovers. Cooked steak can last 3-4 days in the refrigerator as long as you keep it in an airtight container.
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Things You'll Need

Grilling the Steak

• Olive oil
• Grill (gas or charcoal)
• Salt, pepper, and other seasonings
• Tongs
• Plate
• Knife
• Cooking thermometer

Pan-Searing the Steak

• Frying pan
• Salt, pepper, and other seasonings
• Tongs
• Plate
• Knife
• Cooking thermometer
• Oven mitts

Cooking in the Oven

• Skillet
• Salt, pepper, and other seasonings
• Tongs
• Plate
• Knife
• Cooking thermometer
• Oven mitts

Tips

• Black Angus steak means that the cow it came from had over 51% of its body covered in black hair. These cows are reputed to have superior flavor.
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