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! 

There’s nothing quite like the satisfaction of cooking a perfect steak, is there? But, just like it happens with Argentine Asado, there are so many things to consider: the cooking method, the type of meat, the timing, the seasoning…   

That’s why I prepared this guide: to share some tried-and-true tips and tricks for grilling a juicy, flavorful, and cooked-to-perfect steak. 

Understanding Steak Doneness Levels

Cooking steak to the perfect doneness is like hitting the sweet spot. Here’s a quick guide to help you nail it every time.

Rare

Rare steak has a cool red center and is very soft to the touch. It’s for those who like their steak very juicy and not too cooked.

• Temperature Guide: 120-130°F (49-54°C)

Medium Rare

Medium rare steak is warm with a red center, a bit firmer than rare but still very tender. This is the go-to doneness for many people.

• Temperature Guide: 130-135°F (54-57°C)

Medium

Medium steak has a warm pink center and is noticeably firmer, striking a balance between tenderness and a more cooked flavor.

• Temperature Guide: 135-145°F (57-63°C)

Well Done

Well-done steak has little to no pink and is very firm. It’s the driest of the doneness levels and is for those who prefer no hint of red. Many people prepare their Argentine asado in this level.

• Temperature Guide: 155°F and above (68°C+)

Factors That Will Influence Cooking Time

Cooking the perfect steak isn’t just about knowing the desired doneness. Several factors influence how long it takes to get your steak just right. Let’s break them down:

• The thickness of your steak is a major factor in determining cooking time. Obviously, thicker steaks like T-bone will need more time to cook through than thinner ones. 
• Different cooking methods affect how quickly your steak cooks. Grilling over high heat is fast but requires close attention so your stake doesn’t turn into charcoal. Pan-searing gives you a nice crust but might need a bit longer to cook through. Broiling can be quick but tricky to get right!
• Starting temperature. Whether your steak is straight out of the fridge or at room temperature will impact cooking time.
• Different cuts of meat cook differently. Marbled steaks like rib-eye might take slightly longer than leaner cuts due to the fat content, which needs more time to render properly.

Keeping these factors in mind will help you better estimate how long to cook your steak. But, to be honest, you’ll learn a lot by doing it. Practice makes perfect, and the more you grill, the better you’ll get at judging the right timing. 

How Long to Cook a Steak: Cooking Methods

Ready to start grilling the perfect steak? Here’s a short guide on the main cooking methods and the perfect timing for each:

Grilling on an Argentine Parrilla

The Argentine parrilla is all about simplicity and a smoky flavor. Start by building a wood fire or using high-quality charcoal, letting it burn down until you have a bed of hot coals. The key is to cook over indirect heat, allowing the steak to cook slowly and evenly.

Timing Guide:

• Rare: 4-5 minutes per side
• Medium Rare: 5-7 minutes per side
• Medium: 7-9 minutes per side
• Medium Well: 9-11 minutes per side
• Well Done: 11-13 minutes per side

These times are for a one-inch thick steak. Adjust accordingly for thicker cuts!

Standard Gas or Charcoal Grill

Preheat your grill to high heat. Sear the steak over direct heat for a nice crust, then move to indirect heat to finish cooking. Timings are similar to the parrilla, but keep a closer eye on the heat levels and flare-ups.

Pan-Searing

Heat a heavy skillet over medium-high heat. Add oil, then the steak. Sear each side until a crust forms, then reduce heat to finish cooking. Cooking times may also be similar to the Argentine parrilla ones; it will depend on your kitchen.

Tips for Perfectly Cooked Steak

Grilling steak to perfection takes some know-how and a bit of practice, so here I’d like to share with you some of the things I’ve learned over many years of grilling asado and steaks, both indoors and outdoors: 

Preheat Your Parrilla Properly

Make sure your parrilla is fully preheated before placing the steak on it: 

• For a gas grill, preheat on high for at least 15 minutes.
• For a charcoal or wood grill, wait until the coals are covered with white ash and the temperature is steady. 

A properly preheated grill ensures even cooking and helps create a great sear. 

Season Generously

Don’t be shy with salt and pepper! Season your steak generously on both sides before grilling, as salt will help create a flavorful crust. Some people also like using lemon – why not try it?

Get a Good Sear

Make sure your grill is hot enough to achieve a delicious crust. For an extra touch, brush the steak with a little melted butter or oil right before it hits the grill. A good sear adds texture and enhances the flavor! 

Use the Two-Zone Cooking Method

Set up your grill with two heat zones – one for direct heat (high) and one for indirect heat (medium). Sear the steak over direct heat to get a nice crust, then move it to indirect heat to finish cooking.

Use a Meat Thermometer

An instant-read meat thermometer is your best friend. Insert it into the thickest part of the steak to check doneness without cutting into the meat. With accurate temperature readings, you’ll make sure your steak reaches the desired doneness without having to guess.

Let the Steak Rest

After grilling, let your steak rest for 5-10 minutes. The juices will redistribute throughout the meat, making it more tender and flavorful. Resting the steak also helps lock in the moisture, keeping it juicy even when well done. 

Avoid Flipping Too Often

Limit the steak’s flipping to once or twice, as frequent flipping can prevent the steak from developing a nice crust. Allowing the steak to cook undisturbed helps build a better char and deeper flavor.

Ready to cook your perfect steak? With these tips and techniques, I’m sure soon you’ll cook your meat exactly as you want. Remember to preheat your grill properly, season generously, and use the two-zone cooking method for the best results!