• Rare: 120°–125°
• Medium Rare: 130°–135°
• Medium: 140°–145°
• Medium Well: 150°–155°
• Well Done: 160°–165°

Different Indoor Cooking Methods

Have you tried the Sous Vide method? What the heck is Sous Vide? Well, it's method of cooking food, especially meat or fish, by vacuum-sealing and immersing in warm water. Here's an affordable sous vide machine we found online.

There's a reason steak is one of the most popular foods for first-time sous vide enthusiasts to cook. Precision cooking with a Sous vide machine and a pot full of water offers ultimate control over your steak, allowing you to very precisely cook it to the level of doneness that you prefer. No more guesswork to reach a medium-rare temperature. No need to poke or prod with your finger—just perfect results every time!

While there's nothing wrong with cooking a steak on the grill or a cast iron, the Sous Vide method is just a different and reliable approach for those who want to cook their steaks indoors.

Simply season your Craft Akaushi steaks with salt, pepper and a whole garlic clove, vaccuum seal (or remove the air from a Ziploc bag), and submerge in a large pot with your Sous Vide machine set to your desired temperature, minus about 5 degrees. So if you're looking for a medium rare steak, sous vide for at least one hour at 125 degrees. Our favorite part is, you can leave the steaks in a Sous Vide for several hours without causing any harm. If you have a crowd coming over, drop the steaks in the Sous Vide while you entertain, and take them out when its time to sear and serve.

When you're ready to cook, heat up your cast iron with a little olive oil, and sear your steak for just a minute or two per side to achieve a crust. Slice in and enjoy the perfectly cooked steak!

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Of course, one of the most popular methods to cook a steak inside is with a griddle cast iron skillet. We love this one from Lodge Cast Iron Skillets! 

Season your meat liberally with salt and pepper, and lightly spray or brush olive oil on the griddle. Heat until smoking (on medium to medium-high heat), before searing your meat on both sides. Use the meat thermometer mentioned above to really get the perfect temp! 

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Have you ever tried to Reverse Sear your steak? We love this method from Food & Wine. For a steakhouse-style dinner, prepare a compound butter while this steak bakes, followed by an herb butter pan sauce when you finish the cooking in a cast-iron skillet.

According to Food & Wine Magazine, learning ​​how to reverse-sear means you can serve steakhouse-quality meals from your own kitchen. The trick to this ingenious cooking method is to first cook the steak in a low oven, then transfer it to a blazing hot skillet to quickly sear both sides. The result is a steak with a deeply browned crust and an inside that is evenly cooked. This method is especially helpful when cooking thick steaks; it allows the meat to cook exactly to your taste without overcooking or even burning the exterior of the steak.

Directions to Reverse Sear:

1. Preheat oven to 250°F. Sprinkle steak with salt and pepper. Place steak on a wire rack set inside a rimmed baking sheet. Bake in preheated oven until a thermometer inserted in thickest portion of meat registers 115°F for medium-rare (the steak will cook more when it is finished in the skillet), about 35 minutes.

2. Meanwhile, place butter, shallot, thyme, and remaining 4 teaspoons pepper in a small bowl; fold mixture together using a spatula until thoroughly combined. Cover and chill the compound butter for about 30 minutes, or store in an airtight container in refrigerator for up to 1 week.

3. Heat oil in a 12-inch cast-iron skillet over high until oil shimmers and just begins to smoke. Add steak; cook until golden brown, 1 minute per side. Transfer steak to a cutting board.

4. Remove skillet from heat, add wine to skillet, and let mixture reduce, stirring constantly, until reduced by half, about 15 seconds. Add broth. Return skillet to heat over medium-high and bring to a simmer. Simmer, stirring constantly, until reduced by half, about 2 minutes. Remove from heat. Add 2 tablespoons compound butter and whisk until butter has melted and sauce emulsifies. Season with additional salt to taste.

5. Slice steak into 1/4-inch-thick pieces and divide between two plates. Spoon pan sauce over steak and serve.

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We're curious, what you're favorite way to prepare a steak inside? Leave us a comment below with your recommendations!