Cooking steak at home doesn’t have to be intimidating. With just a few tricks, you can master that golden-brown crust and juicy pink center every single time. Here are the four secrets you need:
1. Start with Room-Temperature Steak
Take your steak out of the fridge at least 30 minutes before cooking. This ensures even cooking and prevents the outside from burning before the inside is ready.
2. Season Generously
Don’t be shy with salt and freshly ground black pepper. A well-seasoned steak is the foundation of deep flavor. Season right before cooking for the best crust.
3. Use High Heat and a Heavy Pan
A cast-iron skillet or heavy stainless steel pan is your best friend. Get it smoking hot before adding the steak—this gives you that restaurant-quality sear.
4. Rest Before Slicing
After cooking, let your steak rest for 5 minutes. This allows the juices to redistribute, keeping every bite tender and flavorful.
Medium-Rare Steak Recipe
Ingredients:
- 2 ribeye or sirloin steaks (1–1.5 inches thick)
- 2 tablespoons olive oil or butter
- 2 garlic cloves, smashed
- Fresh rosemary or thyme (optional)
- Salt and black pepper
Instructions:
- Take steaks out of the fridge 30 minutes before cooking. Pat dry and season with salt and pepper.
- Heat a cast-iron pan over high heat until very hot. Add oil or butter.
- Place steaks in the pan and sear for 2–3 minutes per side without moving them.
- Add garlic and herbs, then spoon the melted butter over the steaks.
- For medium rare, cook until the internal temperature reaches 130°F (54°C).
- Remove from pan, let rest for 5 minutes, then slice and serve.
