The Beginner’s Guide to Cooking Steak Without Ruining It

You have bought the steak. It’s a beautiful Ribeye or NY Strip. Now, you’re staring at it, terrified you’re going to overcook it, undercook it, or turn it into gray rubber. Relax. Cooking a great steak is actually easier than cooking a great lasagna or stew. It requires fewer ingredients and less time.

This is the foolproof "Pan-Sear & Baste" method used by restaurants. It works for almost any boneless steak.

What You Need

• The Steak: Thawed completely.
• Salt: Coarse Kosher salt is best.
• Oil: High heat oil like Avocado, Grapeseed, or Canola. (Do not use Extra Virgin Olive Oil; it burns).
• Butter: Unsalted.
• A Pan: Cast iron is King, but stainless steel works. Avoid non-stick if possible (it doesn't sear well).
• Meat Thermometer: Your safety net.

Step 1: The Prep (Crucial)

Take the steak out of the fridge 30-45 minutes before cooking. A room-temperature steak cooks evenly. A cold steak burns on the outside before the inside is done.

Pat it dry. Use paper towels to remove all moisture from the surface. Moisture = Steam. Dryness = Sear.

Season aggressively. Sprinkle salt and pepper from high above so it coats evenly. Don't be shy; steak needs salt.

Step 2: The Sear

Place your pan on high heat. Add 2 tablespoons of oil. Wait until the oil is shimmering and just starting to smoke. Place the steak in the pan (lay it away from you to avoid splatter).

Don't touch it! Let it sear for 2 minutes. You want a dark brown crust. Flip it. Sear the other side for 2 minutes.

Don't forget the fat strip: Use tongs to hold the steak sideways and sear the strip of fat on the edge for 30 seconds.

Step 3: The Baste (The Chef's Kiss)

Turn the heat down to medium. Toss in 2-3 tablespoons of butter, 2 cloves of smashed garlic, and a sprig of rosemary or thyme.

As the butter melts and foams, tilt the pan slightly. Use a large spoon to scoop that hot, garlic-herb butter and pour it over the steak repeatedly. This adds incredible flavor and cooks the steak gently from the top.

Step 4: The Check

Start checking the temperature after about 4-6 minutes of total cooking time (depending on thickness). Insert the thermometer into the thickest part.

• 125°F for Rare (pull it now).
• 130°F for Medium-Rare (pull it now).
• 140°F for Medium (pull it now).

Remember, the temp will rise about 5 degrees after you take it out of the pan.

Step 5: The Rest

Move the steak to a cutting board or warm plate. Pour the remaining butter from the pan over it. Wait 5-10 minutes. This is the hardest part, but if you cut it now, the juices will run out, and the steak will be dry. Resting keeps it juicy.

Troubleshooting

Steak is too thick? If you have a 2-inch thick Filet, searing might burn the outside before the inside is done. Sear it, then pop the whole pan into a 400°F oven for 3-5 minutes to finish.

Smoke alarm went off? That means you're doing it right! Just open a window or turn on the fan. High heat creates smoke, but it also creates flavor.

Master this technique with a cut from our Grill Masters Box, and you’ll never feel the need to go to a steakhouse again.