How to Cook Steak
Restaurant-quality pan-seared steak at home with perfect doneness
⚡Quick Answer
Room temp steak, dry well, salt & pepper. Screaming hot pan + oil. Sear 3-4 min/side, baste with butter. Rest 5-10 min. Medium-rare = 135°F internal.
Step-by-Step Guide
Prep the Steak
Take steak out of fridge 30-60 minutes before cooking. Pat completely dry with paper towels. Season generously with salt and pepper on both sides.
Heat the Pan
Heat a cast iron or heavy pan over high heat for 5 minutes. Add 1 tbsp high-smoke oil (avocado, vegetable). Pan should be smoking slightly.
Sear the Steak
Place steak in pan — don't move it! Sear 3-4 minutes per side for medium-rare (1-inch thick). Add butter, garlic, thyme in last minute, baste continuously.
Rest Before Serving
Remove steak when 5°F below target temp (carryover cooking). Rest on cutting board 5-10 minutes. Slice against the grain.
Frequently Asked Questions
What temperature for each doneness level?
Internal temps (remove 5°F early): Rare: 125°F (52°C). Medium-rare: 135°F (57°C). Medium: 145°F (63°C). Medium-well: 150°F (66°C). Well-done: 160°F+ (71°C+).
What's the best cut for pan-searing?
Ribeye, NY strip, and filet mignon work best. Look for steaks 1-1.5 inches thick with good marbling. Thin steaks overcook easily; thick ones need reverse-sear method.
Why do restaurant steaks taste better?
Restaurants use: 1) Higher heat (commercial burners), 2) Lots of butter for basting, 3) Dry-aged beef, 4) They let it rest properly. You can replicate all of this at home!