How To Cook The Perfect Steak

Is there anything better than cutting into a juicy, tender steak cooked just as you like?

Whether you love your steak medium-rare or well-done, getting it right involves good timing, the proper technique, and picking the best cut of meat.

Ever wonder how restaurant chefs achieve the perfect sear and tasty crust every time? We're about to share those secrets so that you can do it at home, too!

This guide shows you everything, from choosing the right meat to getting that perfect sear. You'll learn simple tips and tricks to take your steak from good to exceptional. Plus, we'll explain the pros of each cooking method so you can pick the one that gives you the best (and tastiest) results.

You have to decide correctly before you cook. Some popular cuts include:

Ribeye: Fat content, juicy, and flavorful.

New York Strip: Leaner than ribeye but still has tenderness and flavour.

Filet Mignon: Super tender, super lean.

T–Bone or Porterhouse: The best of both worlds — filet and strip.

Recipe note: More marbling means more flavour. Seek steaks with thin, marbled lines of fat throughout the meat.

One of our favourite recipe hacks for ensuring a perfect cook is to allow your steak to sit at room temperature for 30–60 minutes before cooking. If you cook cold meat straight from the fridge, you'll have something that won't cook evenly — tough and chewy.

Seasoning Your Steak

Could you keep it simple? Good kosher salt and freshly ground black pepper go a long way. Some chefs, sworn to secrecy, even recommend a light brushing of olive oil or a dry rub of garlic powder, paprika, and herbs.

How it aids the recipe: Simple seasoning allows the meat's flavour to shine through without using anything that salmon can't handle.

You don’t need a fancy kitchen setup, but here are a few basics to ensure your success:

Cast iron skillet: Superb heat retention for that ideal sear.

Meat thermometer: No guesswork on doneness.

Tongs: (To flip them without piercing the meat.

Recipe tip:

Keep non-stick pans away. They aren’t hot enough to form a crust.

Mastering The Sear

And searing locks in flavour and gives your steak that appetizing brown crust. Here's how:

Heat your skillet on high until smoking hot.

Pour in an oil with a high smoke point, such as avocado or grapeseed.

Put your steak in the pan, and don’t touch it for at least 2-3 minutes.

Flip and repeat.

Do not crowd the pan. If you’re cooking more than one steak, do it in batches.

The Measure of Cooking: Internal Temperatures

Use a thermometer for your preferred level of doneness:

Rare: 120°F (cool red centre)

Medium Rare: 130°F (warm red centre)

Medium: 140°F (warm pink centre)

Medium Well: 150° (light pink centre)

Well Done: 160°F (no pink)

Recipe tip:

Pull the steak 5°F before your desired temp — it keeps cooking as it rests.

Don’t Skip The Rest

Resting your steak for 5–10 minutes after cooking lets the juices redistribute. Cutting too quickly allows the juices to run out and dry the meat.

Recipe benefits:

An adequately rested steak is juicier, more flavorful, and tender from end to end.

These are optional but can elevate your steak to the gourmet level:

Compound butter: Combine butter with garlic, herbs, and lemon zest;

Sauces — peppercorn, chimichurri, or red wine reductions.

Basting: In the final minute of cooking, spoon butter, garlic, and thyme over the steak.

Recipe Note:

Basting boosts aroma and flavour and gives a glossy sheen.

Oven Finishing For Thick Cuts

For steaks more than 1.5 inches thick, the reverse sear method is best:

Preheat the oven to 275°F.

Soak your well-seasoned steak and lay it on a wire rack over a baking sheet.

Bake until 10°F under your preferred doneness. Finish by searing in a hot skillet.

This helps achieve consistent cooking and keeps the outside from burning.

Tips For Grilling Outdoors

Do you prefer to grill? Follow these recipe tips:

Preheat the grill too high.

Clean and oil grates.

For thin cuts, use direct heat; for thick cuts, use indirect heat.

Recipe Advantages:

Grilling brings smoky flavour and signature grill marks that everyone loves.

So, what goes well with a perfect steak recipe? Equally delicious sides:

Garlic mashed potatoes

Roasted vegetables

Creamed spinach

Grilled corn on the cob

Serve with a bold red wine or classic mocktail for a complete meal.

Store steak in an airtight container in the refrigerator for up to 3 days. To reheat:

Allow to come to room temperature.

Heat in a 250°F oven until warmed through.

(Optional: quick sear in a hot skillet to revive the crust.)

Recipe Tip:

Do not microwave; it makes the meat overcooked and tough.

Whether you want something easy on a weeknight or a dinner-party showstopper, this How to Cook the Perfect Steak guide will provide all the necessary building blocks to build confidence in your kitchen.

You can change how you do steak night with these recipe advantages, including tender texture, bold flavour, and visual appeal.

Apply these recipe tips and best-recipe strategies as you try different cuts, techniques, and seasoning styles until you find your perfect signature steak recipe.