Choose the right steak: Look for cuts with rich marbling and bright red color. Top picks include ribeye (rich flavor), sirloin (lean & good value), and fillet (tender)
Bring to room temperature: Allow steak to sit out for 30–60 minutes before cooking. Thicker cuts require longer (e.g., 1 inch = 30 min; 2 inch = 60 min)
Pat dry & season: Use paper towels to dry the steak—this ensures a great sear. Season generously with salt (roughly 1 teaspoon per pound) and pepper, pressing the seasoning in. Let it rest for another 10–15 minutes
Preheat your pan: Use a heavy-based (ideally cast‑iron) pan. Heat it over high heat for 5–7 minutes, aiming for around 450 °F (232 °C); a drop of water should sizzle and evaporate instantly
Add oil and sear: When the pan is hot, add a thin layer of high‑smoke‑point oil. For a 1-inch steak, sear for 2–3 minutes per side—flip only once
Baste with aromatics (optional but recommended): In the final minute, add rosemary, garlic, and butter to the pan. Tilt the pan and continuously baste the steak with the aromatic butter mixture
Check internal temperature: Use a meat thermometer—medium-rare target is 130–135 °F (54–57 °C). When it reaches this, remove from heat
Rest the steak: Let it rest for about 5 minutes; this allows juices to redistribute and ensures juiciness
Serve: Slice against the grain and enjoy.
