How to Cook a Steak Indoors to Perfection: A Step-by-Step Guide

The ritual of Argentine steak usually involves a master griller, a patio full of friends and loved ones, and a grill sending up mouthwatering aromas into the air.

But what if you don’t have a grill or the weather isn’t cooperating? Are you going to let the rain stop you from enjoying a great Argentine steak?

I didn’t think so. Here I’ll guide you to prepare the best steak indoors, right in your kitchen, step by step.

Everything You’ll Need to Cook a Steak Indoors:

Before putting on your grilling apron, ensure you have the necessary tools. The seasonings listed here are just suggestions; you can get creative with them.

Ingredients:

• Bife angosto (or your preferred cut)
• Olive oil
• Marine salt
• Dried mustard seeds
• Dried chimichurri(paprika, oregano, and other dried spices)
• Fresh thyme
• Fresh rosemary
• Garlic
• Butter

Kitchen Tools:

• Pan (preferably cast iron)
• Tongs
• Knife
• Cutting board

Cook Your Steak Indoors Step-by-Step

Many believe that the steak must be kept strictly refrigerated until moments before cooking to avoid spoilage. However, leaving the meat at room temperature for up to an hour is safe and actually helps with even cooking as the steak cooks more consistently throughout. So, don’t be afraid to let your steak thaw!

1. Season and Oil

Drizzle both sides of the steak with olive oil and massage it in. This helps the flavors penetrate the meat. Then, lightly salt the steak before putting it on the pan. How much salt you use will depend on your personal taste, but also on the thickness of the steak. If the cut is particularly thin, don’t add too much or you could ruin your steak. Remember—the meat should be the true star here.

2. Heat the Pan and Sear the Steak

Heat your pan until it’s very hot. Place the steak in the pan and sear for 3 to 4 minutes on the first side. The goal is to achieve a golden-brown crust.

Achieving the best Argentine steak indoors depends, of course, on the quality of the meat, but also on the quality of the pan you’re using. The right pan ensures the meat doesn’t stick, giving it a golden exterior while keeping it juicy inside. In this case, we always recommend cast iron pans, as they provide even heat distribution and retain heat well, perfect for searing steaks to perfection.

3. Add Flavor

After the first side is seared, flip the steak over and cook for another 3 to 4 minutes. Then, add garlic, butter, and your dried chimichurri mixture (paprika, oregano, mustard seeds) along with fresh thyme and rosemary to the pan.

4. Rest the Steak

Once your steak has seared on both sides, take it off the heat and let it rest for 2 to 3 minutes. Resting allows the juices to redistribute for a more flavorful bite. You can use this time to season your favorite Argentine salad, fry up some delicious fries, or why not, enjoy a glass of wine.

5. Slice and Serve

Now that the steak has rested sufficiently, slice it against the grain. Sprinkle with a little more salt and drizzle the garlic, butter, and herbs from the pan over the top for a final touch. 

Argentine Asado’s Pro Tips to Get the Best Steak Indoors

The previous steps are the ABCs of cooking a good steak, but there are some extra tips that few people know about, and that can make a big difference.

Here they are:

• Make sure your pan is really hot. Heat it on high for a few minutes before placing the steak. This is key. Once the pan is ready, lower the heat to medium and rub a little fat from the steak onto the pan. If you don’t have any, drizzle a few drops of oil on the meat to prevent it from sticking too much.
• The key to success when cooking meat is getting the perfect timing for your steak. When small drops of juice appear on the top of the steak, it’s ready to be flipped. If you’re using a ridged pan, move the steak around to avoid leaving deep grill marks on the meat.
• Use a piece of fat from the meat or, if that’s not available, a little drizzle of oil. This will make the meat crispier and ensure it cooks more evenly.
• Avoid piercing the steak at any point—not to flip it or for anything else. Always handle your steak with tongs or two forks, but never by poking it.
• Don’t press the steak like they do in barbecue scenes in movies. Handle your meat as little as possible before eating it.

With this step-by-step guide and our expert cooking tips, your steak will rival the finest served in Buenos Aires’ top parrillas. Now, all that’s left is to think about the guest list, choose a good wine, and enjoy your restaurant-quality Argentine steak without stepping outside!