All-in-one home-cooked steak manual! From thawing and cooking to seasoning and garnishing!
last update date 2023-09-19 | release date 2021-08-13
Cooking steaks at home can be challenging. There are moments when you just can’t get that restaurant-quality steak. If you don’t know what you’re doing, the steak can easily come out overcooked or cooked on the outside but raw on the inside!
So, in order to avoid ruining a perfectly good piece of meat, here’s our ultimate guide for how to thaw, prep, and cook delicious steaks at home! We’ve summarized all our tips & recipes, and packed ‘em all in this all-in-one steak manual! Check it out!
Preparation and Thawing Methods for Delicious Meat
Most of the meat you order from The Meat Guy will be delivered frozen. Thawing frozen meat is an important deciding factor as to how delicious the meat will be, so you have to be careful and do it right! So today, we’re here to introduce our recommendations for thawing frozen meat, as well as tips for prepping your meat before cooking.
THE KEY TO THAWING IS TO DO IT SLOWLY AT A LOW TEMPERATURE.
The key to thawing frozen meat is to thaw slowly and at the lowest temperature possible. If you do this, you’ll reduce the amount of “drip” that comes out of the meat when thawing.
Why does it matter if a bunch of drip comes out? Well, along with the moisture comes the umami and nutrients contained in the meat. Losing this moisture will lead to dry and pretty unpleasant meat. Now, if you thaw the meat slowly, the cells will have a chance to reabsorb the moisture.This means that there won’t be as much damage to the meat cells, and the amount of drip will be reduced!
Some refrigerators have a dedicated “chilled room” or chiller with temperatures around 0 °C. Placing meat in this area of the fridge will allow you to thaw the meat easily, while keeping the quality high.
Place the meat in a bowl or tray after wrapping twice in a plastic bag, then place in the chiller. For steaks that are about 1cm-thick, it can be thawed out after about 8 hours. If you’re placing it in the “chiller”, it’ll take about 16 hours. Please refer to the chart below for thawing times based on meat thickness. Of course, the thicker the meat, the longer it’ll take to thaw.
＜Refrigerator Thawing＞| Refrigerator | Chiller | |
| 1cm-thick steaks | approx. 8 hours | approx. 16 hours |
| 4cm-thick roasts | approx. 14 hours | approx. 28 hours |
| 10cm-thick blocks | approx. 36 hours | approx. 72 hours |
※ Meat that you order from The Meat Guy have been packed in a high-strength vacuum pack. However, it is possible that the packaging may be scratched during the shipping process. There may be small holes that have developed due to the friction between frozen products in the box. To prevent any juices from flowing out (or seeping in), we recommended placing the unopened pack of meat in another plastic bag before thawing.
Good things come to those who wait! We’ll always recommend thawing meat low and slow. BUT! Some of us just don’t have the time or patience to wait that long. Not to worry. There’s another method that we recommend for those busy bees out there: thawing under running water. The downside to this method is that you’ll get more drip than in ice water thawing, and you’ll also need to use a lot of water in the process. So, we only recommend this method if you’re absolutely in a hurry!
Double-bag the meat and make sure there are no holes on the plastic bag. Let out as much air as you can, then tie that bag tightly. Submerge the bag in a bowl or tray filled with water, then turn the faucet on and let the water run over it.
Learn more about how to thaw beef here!
・HOW TO DEFROST MEAT SO YOU DON’T RUIN IT!
Preparation for cooking a delicious steak
Remember: thaw low and slow. The key to successfully thawing frozen meat and fish is to "thaw slowly at the lowest possible temperature."
So now that you know the proper ways to thaw your meat, it’s time to get cooking! Wait! Don’t start cooking just yet! Since the center of the meat is still cold, it may not get fully cooked if you start right away. You may end up with meat that’s burnt or overcooked!
After thawing, we recommend removing the meat from the vacuum pack, place it on a plate, and let it come back to room temperature for about 30 mins. to an hour. This way, you can cook the meat more evenly all the way to the inside!
In addition, make sure to wipe the excess drip off the surface of the meat with a kitchen towel while it’s coming back to room temp. By doing this, it’ll develop color better when cooking!
Finally, to prevent your meat from shrinking, try “cutting the streaks”. This method will also make your meat more tender. Simply make incisions with the tip of a knife perpendicular to the boundary between lean meat and fat.
For well-done steaks, there is a tendency for the meat to harden when cooking. To prevent this, try using a meat tenderizer. Make sure not to overdo it, though! Just pound the surface of the meat lightly to get more tender steaks!
Click the link below for tips on how to get the most out of your beef!
・ PRO TIPS FOR DELICIOUS MEAT ① THE BEST WAY TO COOK BEEF
HOW TO COOK A DELICIOUS STEAK USING A FRYING PAN
Once you’ve made sure that you prepared your meat well, all that’s left to do is cook it! Here’s our guide for how to cook steak in a frying pan or with a low temperature slow cooker (sous vide.)
COOKING SLOWLY WITH A FRYING PAN
Season the steak meat with our "Steak Spice Mix" or simply with salt and pepper. The simple seasoning allows you to taste the delicious juiciness of the meat itself.
We’ll first introduce how to cook the steak medium-rare, followed by how to cook it rare or well-done.
- ＜Ingredients＞（for one person）
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- steak meat (sirloin, ribeye, etc.)⋯⋯about 200g
- Olive oil⋯⋯1-2 teaspoon
- Meat Guy’s “Steak Spice Mix” (or salt and black pepper)⋯⋯good amount
- ＜Directions＞
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- 1. After preparation, rub the steak with olive oil and steak spice mix (or salt and pepper) just before cooking.
- 2. Add olive oil to a frying pan and heat the pan to a low to medium temperature. Place the seasoned beef into the frying pan and thoroughly cook each side. (Cook all sides if the meat is thick) After cooking to your preferred doneness, heat the frying pan to high and sear both sides of meat for 10 seconds for the final touch.
- 3. After plating with a preheated plate, rest the steak for 5 minutes so that the left-over heat will finish cooking the meat. (If you have a meat thermometer, check to see if the center of meat is 63℃ when resting)
- 1. After preparation, rub the steak with olive oil and steak spice mix (or salt and pepper) just before cooking.
Depending on your preference, you can also cook it rare or well-done.
【Rare】
Cook the surfaces of the meat (front and back) for 1 minute with high heat and then 30 seconds with low heat. The surface is cooked but still raw inside. The center is bright red and when cut, a lot of meat juice flows out. The internal temperature is about 55 to 65 ° C.
【Well done】
Cook the surfaces of the meat (front and back) for 1 minute with high heat and then 2 minutes with low heat. The meat is thoroughly cooked from the surface to the center, brown-colored, and almost no meat juice flows when cut. The internal temperature should reach higher than 70 ° C.
Check the link below for more details!
・PAN-FRIED STEAK! A MEAT PROFESSIONAL’S GUIDE TO COOKING A DELICIOUS STEAK
HOW TO COOK THICK STEAKS
For steaks that are about 2-3 cm thick, cook them at low temperature for a long time so that they are cooked to the center of the meat. Keeping the meat warm after cooking will transfer the heat to the center, so don't forget to let the meat rest before digging in!
＜COOKING SLOWLY WITH A FRYING PAN＞
- 1. Season your steak with olive oil, salt, and pepper, then let it rest for about 10 minutes.
- 2. Preheat the pan at medium heat, place the meat in the pan, cover the pan with a lid, then reduce the heat to low. Let the meat cook for about 10 minutes.
- 3. Still on low heat, flip the steak over and cook the other side for another 10 minutes.
- 4. Remove the meat from the pan and wipe off the excess juices.
- 5. Add olive oil and heat on high before placing the meat back to sear the surface.
- 6. Wrap the meat in aluminum foil and let it rest for about 10 minutes. After that, you can cut it up and enjoy!
＜ROASTING IN THE OVEN＞
- 1. Season your steak with olive oil, salt, and pepper, then let it rest for about 10 minutes.
- 2. Line your baking tray with an oven sheet, then spread some sliced onions on top along with the steak.
- 3. Without preheating the oven, place the tray in. Bake at 150 degrees for about 15 minutes, flip it over, and cook for another 15 minutes.
- 4. Insert an iron or metal skewer into the meat, and check the part of the skewer that touched the center of the meat to see if it’s cooked. Simply touch that part of the skewer to your lips. If it’s not cold, you can let the meat rest in the oven for 10 minutes. Let it cool down, cut it up, and enjoy!
Check this link out for how to cook thick steaks:
・SUPER THICK RIBEYE! HOW TO COOK 1 LB STEAK!
If you have steaks that are thicker than 3cm, you can use this guide to make delicious roast beef using a fish grill!
・THE MAIN DISH ALSO NEEDS VEGGIES! EASY ROAST BEEF MADE WITH GRILLED VEGGIES
MEDIUM-FINISHED THICK-CUT STEAK
By using a low-temperature slow cooker, you can cook your steaks by simply placing ‘em in hot water! Finish the steaks up with a quick sear on both sides for a restaurant-quality flavor!
For the 2cm-thick steak, cook at 58°C for 2 hours. The Meat Guy offers these steaks already vacuum-sealed, so all you have to do is place it in the refrigerator to thaw out the night before (no need to open), then put it in the cooker when you’re ready to cook.
The cooking time will vary depending on the thickness of the steak. For example, 3cm steaks should be cooked for 2 hours and 40 minutes, while 4cm steaks should be cooked for 3 hours and 40 minutes. The cooking time is based on whether the core temperature of the meat is high enough so that the meat will be safe to eat. Make sure to check the required cooking time for the steaks you have.
* These factors can also vary depending on the brand or maker of your low-temperature cooker. Please be sure to check the manual and cooking instructions before use.
After slow cooking, give the steaks a quick sear on both sides in a heated frying pan with some olive oil (1-2 tablespoons) over high heat! Season with salt and pepper. The trick is to keep the sear time short so you don’t continue cooking the inside!
Introduced in detail here!
・"SOUS VIDE" OR LOW TEMPERATURE SLOW COOKING BEGINNER'S GUIDE
LEVEL UP YOUR STEAK WITH THESE DELICIOUS SAUCES!
With these 3 sauces, you can enjoy every last bite of your steak without getting tired of the flavor!
HOMEMADE SWEET CHILI SAUCE (EASY TO MAKE)
This sweet chili sauce goes great with steak, and can be made in no time! Adjust the sweetness to your liking.
- ＜INGREDIENTS＞
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- 3 tbsp Japanese vinegar
- 2 tbsp sugar
- 1/2 tsp Doubanjiang
- 1/4 tsp salt
- 1/4 tsp grated garlic
- ＜DIRECTIONS＞
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- Place all the ingredients in a small pan and heat on medium heat until the sugar melts. You can place it in a microwave-safe bowl, wrap with saran wrap, and heat at 500w for about 1 minute and 30 seconds.
CHUNKY GUACAMOLE (FOR 2 PEOPLE)
For a Mexican-style steak, try this chunky guac! This is also a great way to sneak some veggies into your meat dish!
- ＜INGREDIENTS＞
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- 1 avocado
- 1/5 red onion (normal onions are also ok)
- 4 cherry tomatoes
- 1/2 tbsp lemon juice
- Coriander and celery leaves as you like
- 1/3 tsp salt
- ＜DIRECTIONS＞
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- Cut the red onions into small cubes and the cherry tomatoes into 1/16 pieces.
Peel and core the avocado and mash roughly in a bowl. Mix in the lemon juice, chopped vegetables, salt, and chopped cilantro if you like. If you want more heat, add green peppers or tabasco hot sauce.
- Cut the red onions into small cubes and the cherry tomatoes into 1/16 pieces.
ONION PONZU SAUCE (EASY TO MAKE)
Eating steak with rice becomes irresistible if you add this delicious sauce! The onions will give your steak dish a nice sweet & rich flair! You can also use this sauce as a dressing for salads.
- ＜INGREDIENTS＞
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- 1/2 onion
- 100ml ponzu of your choice
- 1 tsp olive oil
- 1 tsp soy sauce
- 1 tsp vinegar
- 1/2 tsp grated garlic
- Yuzu pepper as you like
- ＜DIRECTIONS ＞
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- Finely chop the onions and fry in a frying pan at medium heat with olive oil. When the onions become translucent, turn off the heat. Add the remaining ingredient, mix well, and you’re done!
CHEESY MASHED POTATOES (2 SERVINGS)
Start steaming a peeled potato (medium, 1 piece) until it is soft enough to mash. (You can also use a microwave oven to heat it until soft). In a bowl, add shredded cheese (1 tbsp), milk (1 tbsp), sugar (1 /2 tsp), salt to taste, potatoes and start mashing.
GRILLED VEGETABLES (2 SERVINGS FOR APPROX. 300G TOTAL VEG)
For vegetables that are tougher (like root vegetables), pre-boil them or soften in the microwave before grilling. Turnips, zucchini, onions, eggplant, mushrooms can be grilled without pre-boiling. Heat the veggies in olive oil in a frying pan over medium heat and cook the vegetables. Once slightly browned on one side, flip the vegetables over and continue cooking for about 30 seconds. Add 1 tbsp of water in the pan, cover and steam the vegetables. Wait until the water evaporates with the lid on (around 1-2 minutes). Once all the water has evaporated, turn the heat off and you’re good! Serve on a plate and sprinkle with a bit of salt.
GRATED CARROT SALAD (2 SERVINGS)
Shred carrots (1/2) using a coarse grater. Mix with raisins (1 tbsp), olive oil (1 tbsp), vinegar (1 tbsp), salt (1/4 tsp). We recommend mixing in your favorite herbs to enhance the richness and aroma!
Whether it's a 1 cm-thick steak or anything thicker than that, you should be able to enjoy delicious steaks without fail even when cooking at home! Try out these tips and recipes for delicious home-cooked steaks.
Click here for our other steak recipes.
Click here for how to cook thaw.
RECIPE INGREDINTS
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Grass-Fed Beef Striploin Block (1kg)￥4,980 (txInc)The ever popular striploin in a 1 kg block. This is one of our most popular items. (Chilled)
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Grass-Fed Beef Striploin/Sirloin Steak 270g￥1,790 (txInc)The same cut as the Kansas City strip but from down under. Not as tender as the US steaks but plenty of flavor. (Frozen)
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Grass-Fed Beef Ribeye Steak (270g)￥1,790 (txInc)One of the tastiest steaks and considered the king of many steakhouses as it has the most rich, bold flavor. (Frozen)
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New Zealand Grass-Fed Beef Strip Steak(270g)￥2,790 (txInc)Grass fed striploin steak from New Zealand. (Frozen)
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New Zealand Grass-Fed Beef Ribeye Steak (270g)￥2,790 (txInc)Grass-fed and hormone free ribeye steak from New Zealand. (Frozen)
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The Meat Guy's Original Steak Seasoning Spice Mix￥650 (txInc)This is our own special blend – a perfect match for any of our steaks, chops, or chicken. (Dry)
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THE MEAT GUY'S RECOMMENDED PRODUCTS
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(Free Shipping) Limited to Our First-Time Buyers Only! 6 Of Our Most Popular Items Packed Into One Trial Set!￥5,980 (txInc)This is for our first-time buyers only! This set contains 6 of our most popular items that would usually total to about 10,000 Yen!
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USDA Choice Striploin Steak 350g￥4,190 (txInc)USDA Choice Striploin Steakes in thick 350g sizes. Really juicy and tender. (Frozen)
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USDA Choice Ribeye Steak (350g)￥4,290 (txInc)These steaks are cut huge-iliciously at 350grams. This is USDA Choice, some of the best beef in Japan! (Frozen)
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USDA Choice Rib Fingers / Boneless Rib Meat (500g)￥2,690 (txInc)These are tender USDA Choice Rib Fingers. Perfect for your next BBQ. (Frozen)
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USDA Choice T-Bone Steak (550～600g)￥7,290 (txInc)Out of stockThe best of both worlds! Sirloin and Tenderloin in one steak. (Frozen)
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