Description
How to Cook the Best Steak is a foolproof, pan-seared method that delivers a juicy interior, a beautifully caramelized crust, and restaurant-quality flavor at home. This easy guide works for ribeye, sirloin, strip steak, filet mignon, and more—no grill required.
Ingredients
Scale
- 2 thick-cut steaks (ribeye, sirloin, strip, or filet mignon), about 12 oz each
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil (avocado, vegetable, or grapeseed)
- 2 tablespoons unsalted butter
- 3–4 garlic cloves, smashed
- 2 sprigs fresh rosemary or thyme
Instructions
- Bring to Room Temperature: Remove steaks from the refrigerator 30 minutes before cooking and pat dry.
- Season: Generously season both sides with kosher salt and black pepper.
- Preheat Pan: Heat a cast iron or stainless steel skillet over high heat until very hot.
- Add Oil: Pour in oil and allow it to shimmer.
- Sear: Place steaks in the pan and sear undisturbed for 2 minutes.
- Flip: Turn steaks and sear for another 2 minutes.
- Add Butter & Aromatics: Lower heat slightly. Add butter, garlic, and herbs.
- Baste: Tilt the pan and spoon melted butter over the steaks for about 1 minute.
- Check Temperature: Remove steaks at desired doneness (130–135°F for medium-rare).
- Rest: Transfer to a plate, tent with foil, and rest 5–10 minutes before slicing.
Notes
- Always use a meat thermometer for best results.
- Let the pan get very hot to achieve a proper crust.
- Do not move the steak while searing.
- Resting is essential to keep the steak juicy.
- Slice against the grain for maximum tenderness.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: American
Keywords: How to Cook Steak, Best Steak Recipe, Pan Seared Steak, Perfect Steak Every Time, Juicy Steak, Steak Dinner