How to Cook Boneless Steak
How to cook steak depends very much upon the cut you choose. Boneless steak is always a good steak choice, prized for its tenderness and flavor. The best way to cook boneless steak is on the grill. But pan-seared boneless steak is also mouthwatering, and you can broil boneless steak in the oven as well. No matter which method you choose, our cooking instructions and video will deliver the tender and juicy steak you crave. Use a meat thermometer and you can be sure your steaks are cooked to perfection!
For perfect doneness, we recommend using a meat thermometer.
How to Cook Boneless Steak on the Grill
Be sure your steaks are completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. The best Boneless steaks cooked on the grill are seasoned to taste with Kansas City Steak Original Steak Seasoning.
- To cook on a charcoal grill, preheat your grill on high. Place steaks over the hottest part of the grill, and sear both sides for 1–2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Charts below. Turn about 1 minute prior to the halfway point.
- To cook on a gas grill, preheat on high. Sear both sides for 1–2 minutes, then reduce to medium heat and continue to grill for the times listed in the Cooking Times Charts below. Turn about 1 minute prior to the halfway point.
- For the perfect medium-rare boneless steak, grill for 7–12 minutes for a 1-inch steak, and 9–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting your steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature of the steak.
How to Cook Boneless Steak in the Oven
Just as in the grilling method, be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. We recommend using our Kansas City Steak Original Steak Seasoning. For more information, visit our How to Cook Steak in the Oven page.
Set your oven to “broil” and preheat for 10 minutes.
- Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3–4 inches from the heat. Broil to desired doneness, according to the Measuring Doneness Chart and Cooking Times Chart listed below.
- For the perfect medium-rare steak, broil in the oven for 8–13 minutes for a 1-inch steak, and 12–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise by as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
Pan-Seared Boneless Steak on the Stove
If you've ever wondered how to cook boneless steak in a pan on your stovetop, this method will give you excellent results, with a sear that will give your steaks a rich golden-brown color and enhanced flavor.
Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30–40 minutes before cooking to bring to room temperature. Season your steak as desired; we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.
- Heat a heavy non-stick skillet or cast iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
- Place steaks in the hot skillet (do not overcrowd). Do not add oil or water. Do not cover.
- For the perfect medium-rare steak, sear in a skillet for 8–13 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise by as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Use a meat thermometer to check the internal temperature of your steak to ensure it is cooked to the perfect level of doneness, from rare to medium-well.
Reverse Sear Boneless Steak the Professional Way
Take the cooking process a step further with the professional reverse sear steak method. For more information, visit our Reverse Sear Technique page. Your steak should be completely thawed in the refrigerator for at least 24 hours. Remove the steak from the refrigerator 30–40 minutes before cooking to bring to room temperature. Season your steaks to your liking; we recommend using our Kansas City Steak Original Steak Seasoning.
With so many great cooking methods for Boneless steak available, it can be difficult to choose the best one! There is no “one-size-fits-all” answer, however, choosing a method for cooking should be based on your own unique desired taste. With Boneless steak, we recommend the best way we have found to cook, which is on the grill. Whichever method you choose, prepare your boneless steak to desired doneness and top with Kansas City Steaks finishing butters for exceptional flavor.
Some of the most delicious Boneless steaks are cooked to perfection, based on specific directions for each cut. For example, you would not cook a Filet Mignon the same as you would a Flat Iron steak. To make it easy, Kansas City Steak Company has compiled directions and methods to cook a wide variety of boneless steak varieties, including:
Cooking Times for Boneless Steak
Remember to fully thaw your steaks. Sear on high heat for 1–2 minutes on each side, then move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness Chart below.
How Long to Cook Boneless Steak
The Cooking Times Chart that pairs with the Measuring Doneness Chart will indicate the proper time to cook Boneless steak. This is based on the degree of doneness and chosen cooking method. Additionally, you can find specific Boneless steak cooking recommendations for each specific cut on our “How to Cook” pages.
Measuring Doneness for Boneless Steak
Remove when your steaks are 5°F less than the temperatures listed.
The centers will continue to warm as they rest.
Boneless Steak Recipes
Looking for a specific recipe, marinade, seasoning or rub for Boneless Steak? Check out our most popular Boneless Steak Recipes below or click Boneless Steak Recipes to view our recipe library.