At Steakhouse Kurata, soon to open in Manila, Philippines, our passion for perfection extends to every dish we prepare, especially our steaks. Our head chef, with years of experience in both Japanese and Western culinary traditions, shares his expert tips on how to cook the perfect steak at home. Whether you’re a seasoned cook or a novice, these insights will help you achieve steakhouse-quality results in your own kitchen.

Choosing the Right Cut

The first step to cooking a perfect steak is selecting the right cut. At Steakhouse Kurata, we prefer high-quality wagyu beef for its exceptional marbling and flavor. However, other excellent options include ribeye, tenderloin, and striploin. Each cut offers a different texture and flavor profile, so choose one that suits your preference.

Preparing Your Steak

1. Bring to Room Temperature: Before cooking, let your steak come to room temperature. This ensures even cooking and better results.
2. Season Generously: Use coarse sea salt and freshly ground black pepper to season both sides of the steak. For an extra layer of flavor, you can also add garlic powder, paprika, or your favorite steak seasoning.
3. Pat Dry: Patting the steak dry with paper towels helps achieve a beautiful crust when searing.

Cooking Techniques

1. Searing: Heat a cast-iron skillet over high heat until it’s smoking hot. Add a high smoke point oil, such as canola or grapeseed oil, and then place the steak in the skillet. Sear for about 2-3 minutes on each side until a golden-brown crust forms.
2. Butter Basting: Reduce the heat to medium and add a few tablespoons of butter, crushed garlic cloves, and fresh herbs like thyme or rosemary to the skillet. Tilt the skillet slightly and use a spoon to baste the steak with the melted butter continuously. This adds richness and enhances the flavor.
3. Finishing in the Oven: For thicker cuts, after searing, transfer the skillet to a preheated oven (around 375°F or 190°C) to finish cooking. Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.

Resting and Serving

Once the steak reaches your desired doneness, remove it from the skillet and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender steak. Slice against the grain for the best texture, and serve with your favorite sides.

Experience Perfection at Steakhouse Kurata

While these tips can help you achieve a great steak at home, nothing compares to the experience of dining at Steakhouse Kurata. Our chefs are experts in the art of steak preparation, using the finest ingredients and time-honored techniques to create dishes that are both delicious and memorable. Join us in Manila for an extraordinary culinary journey where Japanese tradition meets modern steakhouse excellence.