How to Cook Steak Perfectly

This method of cooking steaks creates a flavorful crust and the perfect temperature in the center while sealing in all of the delicious juices.

What Makes A Perfect Steak?

For this recipe, I suggest using New York strip steaks, ribeye steaks, or filet mignon. I have other recipes if you’re looking to cook other cuts like flank steak or tomahawk steak.

How To Cook The Perfect Steak

Step #1 Season

Pat your steaks dry and season with salt at least 30 minutes before cooking. Depending on the desired cook of your final steaks, you can leave them on the counter for this, or put them back in the refrigerator. Ok, I know that people get a little nervous about leaving meat out on the counter, but for the 30 – 40 minutes that it takes for salt to be absorbed into the steak (flavor) and start to break down the proteins (tenderness), you won’t risk the meat going bad. Though, after 60 minutes you do run the risk of bacteria multiplying.

You do want your steaks to be cold though if you want to cook them rare or medium-rare, or maybe even medium. The reason is that it will take them longer to get to the internal temperature that you want. That means they’ll be in contact with the skillet for longer, which means you’ll get a better crust. When a rare steak with a nice crust is the goal, you start with cold steaks. If you’re looking to make medium-well or well-done steaks, it’s best to start cooking from room temperature.

After the 30 minutes is up, I brush both sides of the steak with olive oil and sprinkle with fresh ground pepper. I know there is some debate over whether to pepper before cooking. Some people say that the pepper burns, but I think that it adds a deeper flavor to the meat. So, I pepper it before I toss it into the searing hot pan.

You can also plan ahead and dry brine your steak for up to eight hours before cooking. Though, because of the length of time, you’ll need to keep them in the fridge for that.

Step #2 Sear

Which brings me to Step 2, the sizzling hot oven-safe pan, like a cast-iron skillet. And I mean SIZZLING HOT! (I heat my pan over high heat on the stove for about 7 – 10 minutes.) Once the steak hits the pan, the magic starts. This is where you get that crispy crust on the outside of the steak. If you don’t hear the tell-tale sizzle when the steak makes contact with the pan, you’re going to end up with a pale, sad steak.

I turn my steaks after 3 minutes and let the second side cook for another 3 minutes. If your steak has fat along the outside, set the steak on its side and cook for another 3 minutes. This cooks the fat making it nice and crispy.

Step #3 Finish in Oven

After the steaks have been seared, I move the them into the oven to finish cooking. This step takes advantage of the radiant heat from the oven to finish cooking the interior of the meat to the perfect temperature.

It is also where the variables show up. The thickness of the meat, the true temperature of the oven, and how long the steaks were seared. I am going to strongly recommend using an instant-read thermometer to ensure that your steak reaches your desired doneness. To reach my favorite doneness, medium (145˚F), I finished my steaks in the oven for 3 more minutes. Then I let them rest. I like to put a pat of butter on top of them while they sit for 5 minutes which allows the juices to be reabsorbed back into the meat. If you want to get a little more fancy, make The Best Garlic Butter and put a dollop of that on top.

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This post originally appeared in April 2019 and was revised and republished in December 2022.