The Tools You Need to Cook the Perfect Steak at Home

“First, you need really good metal tongs to grill. They are pretty inexpensive to buy and stay away from the flimsy and rubber ones.” —David Nayfeld, chef/co-owner of Che Fico, Che Fico Parco Menlo, and Che Fico Pizzeria

“For cast iron, Lodge makes a well constructed and economical pan. Cast iron will retain heat well making it ideal for stovetops with less horsepower.” —Michael Rosenthal, Executive Chef of La Societe

“Stainless steel is more conductive and will respond to changes in heat quicker and I have gotten better crusts with stainless. My favorite brand for any stainless steel pans is All-Clad. Buy either of these options [the stainless steel pan and cast iron skillet above] and it will last you many years and many steaks.” —Rosenthal

“My absolute favorite tool for cooking steak might surprise you: a cake tester. We actually use them throughout our restaurants! You insert the cake tester into the steak, a piece of fish, or even a whole roasted vegetable like a head of cauliflower to test the doneness. When you feel a bit of resistance from the product, this will tell you more time is needed so it will become more tender. Lastly, when you pull the tester out and place it on the underside of your wrist, you can identify the temperature of the steak. I will say that it does take practice, but we are naturally 99 degrees give or take, so for a steak you’re looking for a temperature of around 120-125 degrees before you pull the meat off to rest. It should feel warm on your wrist, but not burn you. Of course, I also can recommend using a digital probe to make it easy, but it’s always fun to try a new way!” —Michael Mina, Bourbon Steak Las Vegas (opening at Four Seasons Hotel Las Vegas late Fall)

“I think having a half sheet tray and a roasting rack is helpful too. Then if you are finishing in the oven, the air can go under it so it roasts evenly.” —Nayfeld

“You should have a dependable chef’s knife in your drawer. Walk into a reputable knife shop and you may feel overwhelmed by all the options available. To avoid this, when I am in the knife shop I key in on the feel of the knife and aesthetic. A couple of great Japanese knifemakers are Takeda and Kikuichi. I have knives from both that I have used for many years. For a more economical option, Global is a great option. I know many chefs who still have one or two in their rolls from their culinary school days.” —Rosenthal

“I personally use a cake tester to feel the temperature of the steak during cooking. You put it on the top of the lip—if it’s room temp, it is rare. If it is slightly warm, it is medium rare. It is warm—medium; it’s hot—well done. I get this is a big learning process so I recommend getting a good digital thermometer. Foldable ones are great.” —Nayfeld

“Less important to the steak but more important for your knives is the cutting board. Teak wood will be the gentlest on your knives, keeping you away from the sharpening stone and in the kitchen instead.” —Rosenthal

“I recommend a silicone brush because it can withstand high heat compared to standard brushes that will shed or fall apart. The silicone brush is key because it allows you to coat whatever you are grilling evenly. Whether you use a flavored butter, coconut oil, or BBQ sauce, a silicone brush is definitely the way to go.” —Mina

“I use Diamond Crystal salt for my all-purpose needs. It has a good level of flakiness and covers food lightly and evenly. I always start out with a consistent coating of it before cooking my steak.” —Rosenthal

“The finishing salt is where you can show a personal flair. There are dozens of different types of all different sizes and colors from all over the world. I always find myself using Sel Gris: French sea salt from Brittany with a gray tinge. I love the large yet fragile crystals and subtle ocean briny flavor it carries as well.” —Rosenthal

“Several regions grow black pepper and they each have their own characteristics. Lately I have been using Sarawak black pepper. All of its elements are balanced yet prominent.  It has just the right amount of heat, fruitiness, nuttiness, and pungency. At La Societe we get ours from La Sanctuaire. They are very meticulous in their curation and handling. It shows up in the high quality of the product.” —Rosenthal

“When basting your pan roasted steak I recommend springing for a quality butter instead of the cheapo stuff. Life is short and if you aren’t drizzling the hot butter and tallow left in the pan on your steak before serving you are missing out. Kerrygold is my choice due to its clear grassy flavor without being too rich.” —Rosenthal