Steak remains one of the most popular cooking presets in Brava for several reasons. Brava sears the exterior of the meat so that coveted caramelized “bark” forms with no effort, while the TempSensor monitors the internal temperature so you’re getting the results you want without fussing over a stovetop or grill. NY Strip Steak, Filet Mignon, and Ribeye Steak are the top cuts that Brava owners make regularly. To ensure you’re Brava cooks your version of a perfect steak, follow these best practices that Brava Chef Travis recommends:

Pat the steak dry with paper towels. Water and moisture are enemies of a sear, so this simple step will go a long way. 

Cook steak cold, straight from the refrigerator. In order to sear the exterior without overcooking the interior of the steak, it’s important the meat is cold. 

Season the steak just before cooking. Salt draws moisture from proteins, so you want to season with salt (liberally) just before cooking.

Measure the height. Brava sears proteins differently depending on the thickness. Thankfully, your TempSensor doubles as a ruler. Use it to measure the steaks, then input the height of the steaks on the Brava touch screen to result in a great cook.

Don’t add fat to the tray. Steaks sear better without any fat. If you like butter on your steak, melt it on top after the steak has finished cooking.

Thicker steaks sear better. The thicker the steak, the longer it takes to cook, which improves the sear over time. Look for at least 1 1/2 inches thick, though you can sear steak reliably at 1 1/4 inches thick. 

More marbling equates more searing. When you have a lot of marbling (intramuscular fat) it melts and helps brown the steak. Prime steaks are going to have the most marbling, but choice steaks work well, too. That said, if you are planning to cook wagyu or other extra fatty steaks, choose one of our wagyu recipe programs, which have a gentler sear step so they won’t smoke. 

Cook steaks alone for optimal bottom sear. Some Combo Presets can steam from the vegetables. This moisture can sometimes impede the sear on the bottom surface of the metal tray. When you cook steak by itself, all the energy from the lamps is directed into the steaks, which tends to improve bottom sear. 

Now it’s time to go visit your local butcher (or Porter House online!), buy some thick steaks, and put your Brava to the test.