Cooking the perfect steak is a culinary art, and when it comes to flavorful, home-cooked meals, few can rival the expertise of Ree Drummond — better known as The Pioneer Woman. With her hearty, down-home cooking style and practical yet delicious recipes, Ree has made steak a staple in many American households. Whether you’re grilling outdoors or searing on the stovetop, her techniques are both accessible and reliable.
In this detailed guide, we’ll break down exactly how Ree Drummond cooks a steak, step by step. We’ll explore her preferred cuts, the seasoning methods she swears by, cooking times, resting practices, and even side dishes that perfectly complement her steaks. You’ll also discover why her recipes resonate so well with fans and how you can replicate this mouthwatering meal at home.
Choosing the Right Cut: Ree’s Steak Preferences
Before you even set the skillet on the stove, the cut of steak you select plays a crucial role in the final outcome. Ree Drummond typically favors a few classic cuts that are easy to prepare yet rich in flavor and tenderness.
Popular Cuts in Ree’s Kitchen
- Strip Steak (New York Strip): Known for its great marbling and chewy texture, this cut holds flavor exceptionally well.
- Ribeye Steak: A fan favorite due to its high fat content, which results in a juicy, flavorful bite after searing.
- Filet Mignon: A softer, more tender option ideal for those who prefer a less chewy steak.
Ree often suggests choosing between 1 ½ to 2 inches thick to allow for a perfect sear on the outside while retaining a juicy center.
Understanding Marbling and Freshness
Marbling — the white streaks of fat within the muscle — is key to a tender and flavorful steak. Ree advises selecting steaks with visible marbling and opting for USDA Choice or Prime grades when possible. The color should be bright red, and the meat should spring back when lightly pressed.
Seasoning Strategies: Keeping It Simple and Flavorful
One of the many reasons Ree’s steak recipes are so popular is their simplicity. She believes in letting the natural taste of a high-quality steak shine, using only a few core ingredients.
The Basic Spice Rub
Ree often uses just:
- Kosher salt
- Freshly ground black pepper
- Garlic powder or minced garlic
- Olive oil or melted butter (for basting or marinating)
She seasons the steaks generously just before cooking — never too early, so as to avoid drawing moisture out of the meat prematurely.
Optional Ingredients for Extra Flavor
Sometimes, she spices it up with:
Herbs:
Thyme or rosemary added to the skillet during the last few minutes of cooking for a rustic aroma.
Cheese:
For certain dishes like steak with compound butter, she’ll add a dollop of garlic butter or blue cheese topping after resting.
Cooking the Steak: Ree’s Step-by-Step Technique
Whether she’s grilling on a backyard barbecue or pan-searing in the kitchen, Ree Drummond’s methods emphasize quality sear, even cooking, and proper heat control.
Searing in a Cast Iron Skillet
Ree’s preferred method for preparing steak when indoors is using a cast iron skillet. Here’s how she does it:
- Preheat the cast iron skillet over medium-high heat until it’s hot and smoking slightly.
- Add a high-smoke-point oil like canola, avocado, or vegetable oil. You can also start with a small amount of butter, though it tends to burn faster.
- Pat the steak dry with paper towels. Moisture is an enemy of a good sear.
- Season the steak generously on both sides with kosher salt and pepper.
- Place the steak in the skillet and let it cook undisturbed for 3 to 4 minutes on the first side to develop a golden crust.
- Flip and cook for another 3 to 4 minutes for medium-rare. Adjust cooking time based on thickness and desired doneness.
She may also add whole garlic cloves in the oil for extra aroma and even fresh herb sprigs during the last 30 seconds of cooking.
Resting for Juiciness
After cooking, Ree always rests the steak for at least 5 to 10 minutes before slicing. This allows the juices to redistribute, ensuring each bite is moist and flavorful.
Grilling Method
When grilling outdoors, Ree still believes in simplicity:
- Let the steak come to room temperature before cooking.
- Season it well and preheat the grill to high heat.
- Grill for 4 to 5 minutes per side for medium-rare, again adjusting depending on thickness.
Grilled steaks often get a compound butter or herb sauce drizzled over them post-cook.
Internal Temperatures: How Ree Knows When It’s Done
Knowing when a steak is cooked to perfection is all about internal temperature, not just timing. Ree often refers to thermometer readings for accuracy, whether cooking indoors or out.
Steak Doneness Chart
| Doneness | Internal Temperature | Ree’s Comments |
|---|---|---|
| Rare | 120–130°F (49–54°C) | Pink center, cool red center. Ree says this is best for filet mignon lovers. |
| Medium Rare | 130–135°F (54–57°C) | Warm red center, juicy. Ree’s preferred doneness for ribeye or strip steak. |
| Medium | 135–145°F (57–63°C) | Pink through center, slightly firm. Common for restaurants and classic steakhouses. |
| Medium Well | 145–155°F (63–68°C) | Small amount of pink, mostly gray-brown. |
| Well Done | 155°F+ (68°C+) | Brown all the way through. Ree occasionally satisfies guests who prefer their meat well done, but recommends serving a tender cut with a sauce to keep it from drying out. |
Letting the Steak Rest: The Secret to Perfect Juiciness
One of the most important, and often overlooked, steps in steak cooking is resting. Ree insists that cutting into steak too soon after cooking causes all the juices to run out onto the plate — not into your mouth.
How to Properly Rest Steak
Ree recommends:
- Place the cooked steak onto a cutting board or warm plate.
- Cover loosely with foil — this prevents the steak from losing heat too quickly.
- Let it sit for 5 to 10 minutes. The thicker the steak, the longer it should rest.
This pause allows muscle fibers to relax, leading to a much more tender bite.
Optional Additions: Elevating Flavor with Compound Butter and Sauces
Ree often enhances the flavor of her steak by adding a simple sauce or butter topping. She’s known for making last-minute garlic butter or herb compound butter and letting it melt right into a hot steak.
Herb Garlic Butter Recipe
- Butter base: Use unsalted butter (room temperature) as the base.
- Garlic add-in: Minced clove from fresh garlic or a spoonful of roasted garlic paste.
- Herbs: A handful of finely chopped parsley, chives, and a sprig of thyme or rosemary.
- Optional enhancements: A splash of lemon zest or Worcestershire sauce adds depth and richness.
After cooking, she places a spoonful of the butter on the resting steak, letting it melt and infuse the meat with flavor.
Serving with Steak Drippings
Ree also uses the oil and meat juices (often called “drippings”) left in the pan after searing. These are perfect for drizzling over the steak or using to sauté veggies or mashed potatoes alongside it.
Perfect Plate Pairings: Sides and Drinks That Match Her Steak
How you serve your steak can transform a simple dish into a full, comforting meal. Ree is a firm believer in hearty, homemade side dishes that complement the boldness of a perfectly cooked steak.
Classic Side Dishes
| Side Dish | Why It Pairs Well |
|---|---|
| Mashed Potatoes | A creamy, buttery canvas for steak drizzle or butter sauce. |
| Grilled Vegetables | Zucchini, bell peppers, and asparagus soak up rich flavors and add color. |
| Baked Sweet Potato Fries | Sweet and crispy, these are a contrast to savor. |
| Garlic Bread | Perfect for sopping up leftover pan juices. |
Drink Pairings for the Perfect Steak Dinner
Ree tends to suggest pairing her steak dishes with rich wines or bold beers:
- Red Wine: Cabernet Sauvignon or Malbec complement the savory depth of steak.
- Beer: Dark ales, stouts, or porters work especially well with grilled versions.
- Iced Tea or Lemonade: For a non-alcoholic option, Ree often suggests sweetened Southern-style tea or fresh lemonade, which contrasts well with richness.
How Ree’s Method Compares to Other Popular Steak Techniques
There are countless ways to cook a steak, from sous vide to reverse searing. However, one reason Ree Drummond’s method is so widely beloved is because it strikes the perfect chord between professional technique and home cook-friendly simplicity.
Cast Iron vs. Grill
While chefs may prefer sous-vide for maximum consistency, Ree sticks to the skillet or grill, relying on natural sear and timing. She trusts the kitchen skills many home cooks already have, rather than requiring high-end gadgets or advanced knowledge.
Minimal Seasoning, Maximum Flavor
Unlike some recipes that call for marinades that soak for hours or complex rubs, Ree proves that a high-quality steak requires very little. Her method brings out the steak’s natural flavors through excellent searing, correct salting, and strategic resting.
Why Her Technique Works for Families
Ree’s steak recipes are not only delicious but practical. She keeps preparation short and focused, making them perfect for busy weeknights. Her methods are also forgiving — beginners and experienced cooks alike can easily follow her steps and achieve perfect results.
Common Mistakes People Make When Cozying Up to Steak — and How Ree Avoids Them
Despite appearing simple, steak can be tricky. Let’s break down a few common errors and how Ree Drummond consistently avoids them.
Mistake #1: Cooking Steak Too Cold
Why it matters: You risk overcooking the exterior before the interior heats properly.
Ree’s solution: Allow the steak to sit at room temperature for 20–30 minutes before cooking.
Mistake #2: Moving the Steak Too Often
Why it matters: Constant flipping interrupts the sear.
Ree’s solution: She lets the steak cook undisturbed for the first few minutes to develop a crust before flipping it once.
Mistake #3: Not Using a Thermometer Correctly
Why it matters: Guessing doneness leads to inconsistency.
Ree’s solution: She checks the steak’s internal temperature consistently — and encourages others to do the same.
In Conclusion: Mastering Ree Drummond’s Steak Technique at Home
Cooking a steak like Ree Drummond doesn’t require expensive ingredients or complicated techniques — just high-quality meat, proper seasoning, and a bit of attention to timing and technique.
Whether you’re a seasoned home chef or cooking steak for the first time, following her simple methods can help you deliver a restaurant-worthy meal every time. From choosing the right cut and seasoning to letting it rest properly — each step plays a role in bringing out the ultimate flavor of the beef.
So fire up your stovetop or grill, pick up a thick cut of steak, and give the Pioneer Woman’s method a try. You might just find yourself making steak a staple dish — just like she does every day.
Remember: the perfect steak starts with the perfect plan. And with Ree’s methods, your family will be asking for seconds and savoring the leftovers — or leftovers won’t even exist.
What type of steak does Ree Drummond recommend using?
Ree Drummond typically recommends using a high-quality cut of beef that’s well-suited for grilling or pan-searing. Her go-to choice is often ribeye steak because of its excellent marbling and rich flavor, which holds up well to the high heat needed for cooking a perfect steak. Ribeye offers a good balance of tenderness and taste, which is essential for achieving the juicy, flavorful result she’s known for in her Pioneer Woman recipes.
However, Ree is also open to using other cuts like New York strip or filet mignon depending on personal preference and the occasion. She emphasizes the importance of selecting meat that’s bright red in color with visible fat marbling, and she advises readers to consult their local butcher for the best cuts available. The quality of the steak plays a major role in her cooking process, and she encourages choosing the best cut within one’s budget.
What seasoning does Ree Drummond use on her steak?
Ree Drummond keeps her seasoning simple but effective. Her basic seasoning combination includes coarse kosher salt and freshly ground black pepper, applied generously to both sides of the steak before cooking. The salt helps to enhance the natural beef flavor, while the black pepper adds a slight kick and depth. She often mentions that less is more when it comes to seasoning, allowing the natural flavor of the meat to shine through.
In some variations of her steak recipe, she may add granulated garlic or a drizzle of olive oil to the seasoning mix, depending on what she’s serving with the steak or the type of flavor profile she’s aiming for. However, the core seasoning always revolves around salt and pepper. Ree often recommends letting the steak sit with the seasoning for around 30 minutes before cooking, allowing the flavors to penetrate the meat and begin the process of tenderization.
How does Ree Drummond cook the steak—grill or stovetop?
Ree Drummond is flexible when it comes to the cooking method and often uses both the grill and the stovetop, depending on the season and what’s most convenient. When grilling, she preheats the grill to high heat and sears the steak for several minutes on each side, then lowers the heat slightly to finish cooking to the desired doneness. She keeps the lid closed as much as possible to ensure even cooking and to maintain a steady heat.
Alternatively, she often uses a cast iron skillet on the stovetop, particularly when cooking indoors during colder months. She heats the skillet until it’s nearly smoking, then adds a high smoke point oil like vegetable or canola oil before placing the steak in the pan. She allows the steak to develop a beautiful crust before flipping. Whether grilling or pan-searing, Ree consistently stresses the importance of not moving the steak too early, allowing a proper sear to form before turning.
What internal temperature does Ree Drummond aim for when cooking steak?
Ree Drummond generally cooks her steaks to a medium-rare doneness, which corresponds to an internal temperature of about 130-135°F. She uses a meat thermometer to ensure the steak reaches the proper level of doneness without overcooking. Medium-rare offers the ideal balance of juiciness and texture, and she often notes that it’s the point at which steaks are at their most flavorful.
If serving guests with different preferences, she adjusts accordingly, cooking steaks to higher temperatures for those who prefer medium or well-done meat. However, she advises against cooking beyond 150°F, as the steak may become tough and dry. Regardless of the method or desired doneness, Ree always allows the steak to rest before slicing, which helps the juices redistribute and results in a more tender and flavorful bite.
Why does Ree Drummond let the steak rest after cooking?
Letting the steak rest after cooking is a crucial step in Ree Drummond’s process because it allows the juices to redistribute throughout the meat. When meat is cooked, the heat forces the juices toward the center. Cutting into the steak immediately would cause those juices to run out onto the plate rather than remaining in the meat, leading to a drier texture. She recommends resting the steak for at least 5 minutes to preserve its moisture.
This resting period also allows the steak to continue cooking slightly due to residual heat, bringing it even closer to the ideal internal temperature, especially if it was taken off the heat just before reaching the perfect doneness. Ree often covers the steak loosely with foil during this period to keep it warm without causing condensation that might soften the crust. She considers the rest time just as important as the cooking itself when aiming for tender, juicy results.
Does Ree Drummond use butter when cooking steak?
Ree Drummond has been known to finish her steak with a buttery touch, especially when she wants to enhance the richness and texture. While she doesn’t always cook the steak in butter due to its low smoke point, she sometimes adds a pat of butter to the skillet during the last minute of cooking or bastes it over the steak while it sears. This technique can deepen flavor and give the steak a beautiful sheen.
In addition to butter, she may include whole sprigs of fresh herbs like rosemary or thyme in the pan, infusing the meat with aromatic complexity as the butter melts. The butter also helps to create a delicious pan sauce when combined with drippings and other ingredients. Ree’s use of butter is typically optional, based on personal taste, and she balances it with the beef’s natural flavor rather than overpowering it.
What sides or sauces does Ree Drummond pair with her steak?
Ree Drummond enjoys serving her steak with hearty, comforting sides that complement the rich flavor of the meat. Common pairings include mashed potatoes, grilled vegetables, or a simple baked potato. She also frequently suggests serving a crisp green salad or roasted asparagus to balance the meal and add a fresh element. These sides reflect her rustic, home-style cooking that’s rooted in Midwestern and Southwestern traditions.
For sauces, Ree often prepares easy, homemade options like a compound butter, a red wine reduction, or a chimichurri made with fresh parsley, olive oil, and vinegar. While she believes in the importance of a well-seasoned steak standing on its own, she’s not against using a little steak sauce for added flavor, especially when entertaining guests or preparing for family dinners. Her sauce choices are always designed to enhance—not mask—the flavor of a perfectly cooked steak.