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?
I don’t know about you, but when I think of the perfect steak visions of a crispy seared crust and a perfectly cooked, juicy, tender interior pop into my head. And to get this perfect steak, I follow three easy steps that I also use for cooking steaks from frozen.
Step 1. Season at least 30 minutes before cooking
Step 2. Sear in a sizzling hot pan
Step 3. Finish cooking in the oven
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.
Internal Temperature Guide for Steaks
Not sure what internal temperature you should be aiming for to make your perfect steak? Officially, the FDA recommends that steak be cooked to an internal temperature of 145°F or 63°C. But we’ve got all the numbers below for you.
- Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.)
- Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.)
- Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.)
- Medium-well: 150°F or 66°C (Remove from the oven at 145°F or 63°C.)
- Well done: 160°F or 71°C (Remove from the oven at 155°F or 68°C.)
For well-done steaks, I have some specific advice for how to cook a well-done steak so it’s tender. If you like to cook to that temperature, I encourage you to check that out.
How to Cook Steak Perfectly
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
This method of cooking steaks creates a flavorful crust and the perfect temperature in the center while sealing in all of the delicious juices.
Ingredients
- 2 (16 oz) New York strip steaks, rib-eye steaks or filet mignon, 1 1/4-inch thick, at room temperature
- 2 tsp. olive oil
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- 2 Tbsp. salted butter, divided
- chopped parsley for garnish
Instructions
- Remove your steaks from the refrigerator and pat dry. Season each side of the steak with 1/2 teaspoon of salt. Allow to sit for 30 – 40 minutes to come to room temperature.
- Preheat the oven to 375˚F.
- Brush each side of the steaks with 1/2 teaspoon of olive oil and season with pepper.
- Heat a heavy, oven-safe skillet over high heat on the stove. When it is smoking hot, sear the steaks for 2-3 minutes per side. If you have steak with fat on one side, turn the steak onto the fat side and allow the fat to render for 2-3 minutes.
- Place the skillet in the oven and cook the steaks to 5°F (3°C) below your desired doneness. For a medium (145˚F) doneness, my steaks were in the oven for 3 minutes. This is where variables come into play – the thickness of your steak, the true temperature of your oven, and how much the steaks were cooked when they were seared. Make sure to use your instant-read thermometer for this step.
- Remove from the oven and transfer to a cutting board. Place 1 tablespoon of butter on each steak and allow them to rest for 5 minutes before serving. Garnish with parsley.
Notes
Internal temperatures for steak doneness is as follows. Insert an instant-read thermometer in the thickest part of the steak:
- Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.)
- Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.)
- Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.)
- Medium-well: 150°F or 66°C (Remove from the oven at 145°F or 63°C.)
- Well done: 160°F or 71°C (Remove from the oven at 155°F or 68°C.)
NOTE: The FDA recommends that steak be cooked to an internal temperature of 145°C or 63°C.
This post originally appeared in April 2019 and was revised and republished in December 2022.