how to cook the perfect steak: hi brau’s foolproof guide
- Hi Bräu Beef Co.
- 5 days ago
- 2 min read
If you’ve got a Hi Bräu steak in hand, congrats! You’re already halfway to greatness. But even the best grass-fed or Wagyu steak needs the right technique. Whether you’re cooking ribeye, sirloin, or one of our butcher’s reserve cuts, here’s how to make sure your steak turns out restaurant-level every time.
step 1: start with premium steak
Let’s be clear. No cooking tip can save a bad steak. If you’re starting with commodity grocery store beef, you're already working uphill. That’s why we raise all of our cattle on pasture, without hormones, antibiotics, or shortcuts. Flavor starts at the farm.
Want ribeye flavor without the ribeye price tag? Try our Butcher’s Reserve cuts—big taste, better value.
step 2: bring It to room temp
Pull your steak out of the fridge about an hour before cooking. Letting it come to room temp helps it cook evenly. Pat it dry with paper towels to help that delicious sear form. Moisture is the enemy of crust.
step 3: keep It simple, season like a pro
Hi Bräu beef is full of flavor, so don’t drown it in marinades or overcomplicate it. Just hit both sides with:
Kosher salt
Coarse black pepper
And yes, that’s it. Let the beef do the talking.
step 4: get your surface screaming hot
Grilling a steak? Preheat your grill to high.Using a cast iron skillet? Heat it until it’s at least 500°F (you should see a faint smoke wisp).
You want it hot enough to form that perfect sear. Don’t be shy with the heat, it’s almost impossible to overdo it.
step 5: sear for the crust
Lay your steak down and don’t touch it for 3–4 minutes. You want a golden-brown crust that snaps when you slice it. For those Instagram-worthy grill marks, give it a 45° turn halfway through the first side.
step 6: flip & finish
Use tongs (never a fork - this isn’t amateur hour) and flip the steak. Cook another 3–4 minutes for medium-rare. For best results, use a meat thermometer and aim for:
Rare: 125°F
Medium-Rare: 130–135°F
Medium: 140°F
Pro tip: Wagyu or higher-fat steaks cook faster than lean cuts.
step 7: rest. yes, really.
This is the step most people skip, and it’s where steak magic happens. Let your steak rest for 5–10 minutes before slicing. This keeps the juices from running out and turns every bite into a juicy, flavorful experience.
step 8: slice against the grain & serve
Use a sharp knife and slice against the grain into thin strips. This ensures tenderness no matter the cut. Serve with your favorite sides, or just a fork and a glass of red. We’re not judging.
ready to grill better?
Whether you're cooking grass fed steak, grain finished ribeyes, or Wagyu beef with marbling for days, following these steps will help you make the most of your Hi Bräu cuts.
Comments