🔥 Choose the Right Cut
Start with quality. Ribeye, filet mignon, sirloin, and New York strip are ideal. Marbling (the fat in the meat) = flavor.
🧂 Season Simply, But Generously
Salt and freshly ground pepper go a long way. Season both sides and let it sit for at least 30 minutes before cooking to bring out the steak’s natural juices.
🧼 Let It Come to Room Temperature
Never cook a cold steak! Let it rest outside the fridge for 30–60 minutes so it cooks evenly.
🔥 Use High Heat
Whether you’re using a cast-iron skillet or grill, make sure it’s smoking hot. This gives you that delicious crust and seals in flavor.
🧈 Add Butter and Herbs
In the last minute or two, baste your steak with butter, garlic, and herbs like rosemary or thyme. This adds richness and an irresistible aroma.
⏱️ Don’t Overcook It
Use a meat thermometer to hit your target temp:
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Rare: 125°F
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Medium-rare: 135°F
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Medium: 145°F
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Medium-well: 150°F
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Well done: 160°F+ (if you must…)
⛔ Don’t Press It
Avoid pressing the steak with your spatula or tongs—it squeezes out those flavorful juices. Let it be!
⏳ Rest Before Slicing
Let the steak rest for 5–10 minutes after cooking. This redistributes juices and keeps it tender.
🔪 Slice Against the Grain
Cutting against the grain shortens muscle fibers, making each bite more tender and easier to chew.
🌡️ Practice Makes Perfect
Every steak is different. The more you cook, the more you'll learn what works best for your pan, your heat, and your taste.
🥩 Final Bite
With the right cut, heat, and patience, you can cook a steak that rivals any high-end steakhouse. Grab your tongs, heat up the pan, and let the sizzle speak for itself!