How to Cook a Perfect Steak

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When it comes to crafting the ideal steak every time, there are a few key components you need to remember in order to achieve maximum results. These include using high smoke point oil, offering ample salt and pepper seasoning and adding butter as well as rosemary or thyme to the pan during the last minute of cooking.

Start by taking out your steak from the refrigerator, coating both sides in oil, then season with salt and pepper before preheating your pan or griddle until hot – or until your thermometer reads 120deg for medium rare steak.

Salt & Pepper

Seasoning your steak properly is of paramount importance when cooking one, whether you are grilling, roasting or searing your meat. Salt plays an integral part of this process as it creates that delectable crust that makes steak such a delectable food choice.

Salt draws out moisture from your steak through osmosis and activates the Maillard reaction for beautiful crusty browning. Without salting before cooking, your steak would remain wet without ever developing that beautifully crusted surface – and its interior may remain undercooked!

Make sure to use kosher salt, which has larger particles and should help ensure that your steak gets evenly seasoned.


Oil’s high smoke point makes it the superior choice when it comes to searing steaks and creating the ideal crust, not only enhancing flavor but also adhering spices more securely while preventing meat from sticking to pan or grill.

Ideal cooking oils to use include olive, canola and grape seed oils – however do not pour directly onto your frying pan or griddle; rather place your steak into it before drizzling a small amount over each side as desired. Touching it while it cooks can prevent its crust from caramelizing properly!


Serving up perfectly seared steak to friends can be like experiencing an orchestra of culinary splendor. From its fragrant aroma, sizzling noise, and succulent crust — each element helps recreate that restaurant-quality steak experience in your own kitchen.

The key to successful steak preparation lies in searing, or placing your steak directly onto a hot surface and leaving it undisturbed until its crust forms. This step is crucial for flavor, texture, and appearance – something many novice chefs neglect when creating gourmet cuisine.

Before searing a steak, remove it from the fridge and pat dry any excess moisture – this helps minimize steam during searing, which could distort its surface. Preheat your pan or barbecue to high heat, waiting until its oil glistens before starting your cooking process – this indicates it is hot enough.


Grilling steak is by far the best method for creating its perfect, flavorful crust – not to mention being one of the more efficient ways to do it (if done properly).

To achieve perfect steak cooking, ensure your pan, griddle or barbecue is sufficiently hot before adding your meat. Many people become disconcerted when they see smoke or hear sizzles and drop the temperature accordingly – leading to undercooked steaks!

Keep in mind that your steak will continue cooking even once it has been taken from the stove or grill, so using a meat thermometer to monitor its internal temperature is vital in reaching either 120 degrees Fahrenheit for medium-rare or 125 degrees Fahrenheit for medium.


Searing is one of the best methods for creating flavor and creating a crispy surface on steaks, so be sure to generously season each side of your steak before placing it into a hot skillet – this will allow its seasonings to adhere and form a delicious crust!

Make sure your steak is done to perfection by using a meat thermometer or prodding it with your fingers (rare should feel soft and slightly bouncy, while medium-rare will have light bouncing action, while well-done will be much firmer). Don’t forget to allow it time to rest after taking it out of the oven or grill – allowing the muscles to relax and reabsorb their juices, creating an even juicier steak!