Cooking a delicious, restaurant-quality steak at home is easier than you think. With the right cut, proper seasoning, and the correct cooking technique, you can achieve a juicy, flavorful steak every time. Follow this guide to master the art of cooking steak.

The best cuts for steak include:

  • Ribeye – Richly marbled, tender, and flavorful

  • Tenderloin – Balanced tenderness and flavor

  • Sirloin – Affordable but slightly less tender

  • Filet Mignon – Extremely tender but leaner

  • T-Bone/Porterhouse – Combines strip and tenderloin.

  • Flat Iron – Beefy and very tender

Simple Steps to Cook a Perfect Steak

1. Prep the Steak

  • Take the steak out of the fridge 30 minutes before cooking to bring it to room temperature to ensure even cooking. Cold steak can lead to uneven doneness

  • Pat it dry with a paper towel—this helps get a nice sear

  • Season generously with salt and pepper on both sides

  • Add garlic powder, smoked paprika, or rosemary for extra flavor (Optional)

2. Heat the Pan

  • Place your pan on medium-high heat and let it get hot (about 2-3 minutes).

  • Add 1-2 tablespoons of oil and swirl to coat the pan.

3. Cook the Steak

Pan-Seared Steak (Stovetop)

Best for: Ribeye, Strip, Filet Mignon

  1. Heat a cast-iron or heavy skillet over medium-high heat

  2. Add 1-2 tbsp of high-smoke-point oil (avocado, canola, or vegetable oil)

  3. Once the pan is very hot, place the steak in and sear for 2-4 minutes per side (depending on thickness and desired doneness)

  4. For extra flavor, add butter, garlic, and herbs at the last minute and baste the steak

Grilled Steak

Best for: T-Bone, Sirloin, Ribeye

  1. Preheat the grill to high heat (232°C–260°C)

  2. Place the steak on the grill and cook for 3-5 minutes per side (adjust based on thickness and doneness)

  3. For crosshatch grill marks, rotate the steak 45 degrees halfway through cooking

Cooking Techniques

  • Carefully place the steak in the pan—it should sizzle immediately.

  • Let it cook without moving it for 3-4 minutes to form a golden crust.

  • Flip and cook for another 3-4 minutes for medium-rare (adjust time for your preferred doneness).

  • (Optional) Add butter, garlic, and herbs at the last minute and spoon the melted butter over the steak for extra flavor.

 4. Check Doneness

  • With a thermometer:

    • Rare: 49–52°C

    • Medium-rare: 54–57°C (recommended for best juiciness)

    • Medium: 60–63°C

    • Well-done: 71°C+

  • No thermometer? Use the finger test:

    • Soft (rare) – Feels like the base of your thumb when relaxed.

    • Springy (medium-rare) – Like when you touch your thumb to your index finger.

    • Firm (well-done) – Like your thumb touching your pinky.

5. Rest Before Serving

  • Let the steak rest for 5 minutes on a cutting board or plate. This keeps it juicy when you cut it.

6. Serve the steak

  • Slice against the grain for tenderness and serve with your favorite sides—mashed potatoes, roasted veggies, or a fresh salad.