How to Cook a Perfect Steak

Overall summary of the instructions

Cooking a perfect steak involves mastering the technique of pan-searing, using high-quality cuts, and properly seasoning the meat. The process includes preparing the steak, cooking it in a very hot pan, basting with butter and herbs, and allowing it to rest before serving.

TLDR

1. Bring steak to room temperature.
2. Pat dry and season with salt and pepper.
3. Heat a heavy pan until very hot.
4. Cook steak undisturbed until a crust forms, then flip.
5. Baste with butter and herbs during the last minute.
6. Let the steak rest before serving.

Step-by-step detailed guide

Ingredients

• Thickish cut steak (e.g., rib eye, porterhouse, T-bone)
• Salt and pepper
• Butter
• Garlic
• Fresh thyme
• Oil (for cooking)

Instructions

1. Bring to room temperature: Allow the steak to come to room temperature before cooking. This ensures even cooking.

2. Pat dry and season: Use paper towels to pat the steak dry. Season generously with salt and pepper on both sides.

3. Heat the pan: Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it’s very hot.

4. Add oil: Add a small amount of oil to the pan and heat until it begins to shimmer.

5. Cook the steak: Place the steak in the pan, releasing it away from you to avoid oil splatter. Cook undisturbed until a crust forms (about 3 minutes). Flip the steak and continue cooking to your desired doneness (another 3-4 minutes for medium-rare).

6. Baste with butter and herbs: During the last minute of cooking, add butter and thyme sprigs to the pan. Baste the steak with the melted butter continuously.

7. Rest the steak: Transfer the steak to a plate and cover loosely with foil. Let it rest for 5-10 minutes to allow the juices to redistribute.

8. Serve: Serve the steak with a bit of the butter from the skillet drizzled on top. Optionally, slice thinly against the grain before serving.

Pair with

• Wedge Salad
• Creamed Spinach
• Roasted Potatoes