🥇🔥 The Pan & Oven Guide: How To Cook Every Cut Of Meat Perfectly
This complete Pan & Oven Guide teaches you how to cook every cut of meat perfectly without a barbecue. Discover ideal internal temperatures, cooking times, techniques and practical tips for steaks, bone-in rib steaks, picanha, Wagyu and other premium cuts.
🔥🥩 The Ultimate Gustor Pan & Oven Guide 🥩🔥
Not everyone has a barbecue. And honestly? You don't need one.
With a quality pan, an oven and a meat thermometer, you can achieve results at home that rival the best steakhouses.
How do you cook a 2 cm thick rib eye?
When should you use only a pan?
When should you combine pan and oven?
And how do you prepare a large bone-in rib steak or picanha without a barbecue?
Because we receive these questions almost daily, we have gathered our favorite methods into one practical guide.
From thin steaks to impressive bone-in rib steaks, we explain step by step how we prepare them ourselves.
This way, you'll get the absolute best out of every cut of meat.
General Rules For All Steaks
✅ Remove the meat from the refrigerator at least 1 hour before cooking. The thicker the cut, the longer it should rest at room temperature.
✅ Pat the meat completely dry with paper towels.
✅ Use a neutral oil that can withstand high temperatures, such as peanut oil.
✅ Add butter only after the meat has developed a beautiful crust.
✅ Season with sea salt and freshly ground pepper during the final cooking stage or after cooking.
✅ Always allow the meat to rest.
✅ For steaks thicker than 2.5 cm, always use a meat thermometer.
🥩 How To Cook A Thin Steak (1 To 1.5 cm)
Think minute steaks, thin rib eyes or thin striploins.
Method
Preheat a cast iron or steel pan until extremely hot.
Add a small amount of peanut oil.
Cook the meat for approximately 45 seconds to 1 minute per side.
Add a knob of butter during the last 30 seconds.
Season with sea salt and pepper.
Allow to rest for 2 minutes.
Goal
For thin steaks, speed is everything.
Cook quickly over very high heat.
A meat thermometer is generally unnecessary.
🥩 How To Cook A Standard Steak Or Rib Eye (1.5 To 2.5 cm)
This is the most common thickness for rib eyes, striploins and entrecôtes.
Method
Heat the pan to maximum temperature.
Add peanut oil.
Cook the meat approximately 1.5 to 2 minutes per side.
Then add a generous knob of butter.
Optionally add a clove of garlic and a sprig of rosemary.
Baste the meat with the foaming butter for about 1 minute.
Season only during this final stage.
Allow the meat to rest for 5 minutes.
Target Temperatures
Rare: 48°C
Medium Rare: 52°C
Medium: 56°C
Medium Well: 60°C
🥩 How To Cook A Thick Steak (2.5 To 4 cm)
Perfect for premium rib eyes, thick striploins and Black Angus steaks.
Step 1: Preheating
Place the steak in an oven set to 50°C.
Allow it to gradually come up to temperature.
The meat should absolutely not begin cooking.
Depending on thickness, this usually takes between 30 and 60 minutes.
Step 2: Searing
Heat the pan until extremely hot.
Add peanut oil.
Cook the steak approximately 1.5 to 2 minutes per side.
Then add butter, garlic and rosemary.
Baste for approximately 1 minute.
Season during this stage.
Internal Temperatures
Rare: 48°C
Medium Rare: 52°C
Medium: 56°C
Medium Well: 60°C
Butcher's Tip
By first warming the meat in a 50°C oven, you achieve a far more even result than when cooking directly from refrigerator temperature.
🥩 How To Cook A Large Bone-In Rib Steak (1 To 2 kg)
For celebrations and serious meat lovers.
Step 1: Preheating
Place the bone-in rib steak in an oven set to 50°C.
Allow it to slowly come up to temperature.
For a piece weighing 1 to 2 kg, this often takes between 1 and 2 hours.
Step 2: Powerful Searing
Heat a large pan to maximum temperature.
Use peanut oil.
Sear all sides thoroughly.
Then add butter, garlic and rosemary.
Generously baste the meat.
Resting
Allow the steak to rest for at least 10 minutes.
Serving Temperature
Medium Rare: 52°C to 54°C
In our opinion, this is the ideal doneness for a quality bone-in rib steak.
🥩 How To Cook A Picanha In Pan & Oven
A beautiful picanha deserves a cooking method that showcases its full potential.
Preparation
Remove the picanha from the refrigerator at least one hour before cooking.
Leave the fat cap completely intact.
Lightly score the fat cap in a crosshatch pattern.
Step 1: Preheating
Place the picanha in a 50°C oven.
Allow it to gradually warm through.
Target Temperatures
Rare: 46°C
Medium Rare: 48°C
Medium: 52°C
Step 2: Searing
Heat the pan to maximum temperature.
Start by searing the fat cap for 2 to 3 minutes.
Then briefly sear both sides of the meat.
Add butter, garlic and rosemary.
Baste for approximately 1 minute.
Resting
Allow the picanha to rest for at least 10 minutes.
Serving Temperature
Rare: 48°C
Medium Rare: 52°C
Medium: 56°C
Slicing
Always slice picanha across the grain into thin slices.
This makes the meat significantly more tender.
🥩 How To Cook Japanese Wagyu A5
Wagyu requires a different approach than traditional beef.
Its exceptional marbling means the goal is primarily to melt the fat without overcooking the meat.
Method
Preferably use a cast iron pan.
Heat the pan until extremely hot.
Add only a small amount of oil.
Briefly sear both sides.
Add a small knob of butter during the final seconds.
Ideal Internal Temperature
46°C to 50°C
Wagyu generally requires no more than this.
🔥 The Most Common Mistakes
❌ Cooking meat straight from the refrigerator
❌ Seasoning too early
❌ Adding butter to a pan that is not hot enough
❌ Turning the meat too frequently
❌ Skipping the resting period
❌ Not using a thermometer for thick cuts
❌ Using an oven temperature that is too high
The Golden Rule
The thicker the cut of meat, the more important it becomes to bring it up to temperature slowly.
At Gustor, we prefer to do this in an oven set to 50°C.
Only afterwards do we sear the meat aggressively in a very hot pan with peanut oil.
Butter, garlic, rosemary and seasoning are only added during the final stage.
Follow this simple principle and you will get the absolute best from every cut of meat—even without a barbecue.
Enjoy!
Team Gustor 🥩🔥