A juicy, perfectly seared steak sizzling in a hot pan, topped with melting butter, garlic, and fresh herbs.

Why cooking a steak matters (and what to focus on)

Cooking a great steak isn’t just about tossing it on the grill and hoping for the best. It’s about four main elements:

1. Meat quality and preparation: The cut, thickness, marbling and temperature of the steak all affect the final result. olivemagazine+3Instructables+3andrejthechef.com+3

2. Seasoning and drying: Getting moisture out from the surface so you can get a good crust, and seasoning well. Delish+1

3. Heat and cooking technique: Choosing the right pan or grill, getting it hot, controlling doneness, and finishing properly. Woolworths+2Snake River Farms+2

4. Resting and slicing: Letting the steak rest so the juices redistribute, and slicing it correctly. PEKIS Recipes+1

When you get all these pieces right, you’ll end up with a steak that has a flavorful crust, a properly cooked interior, and juicy, tender meat—not dry and tough.

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Ingredients & equipment

Here’s a “standard” setup for two people, with flexibility built‑in.

Ingredients:

• 2 steaks (about 1¼ – 2 inches thick depending on how ambitious you want to be) — e.g., ribeye, New York strip, sirloin, filet.

• Salt (preferably coarse or kosher) and freshly ground black pepper.

• A neutral high‑smoke‑point oil (e.g., vegetable oil, canola, avocado oil) for searing.

• 2 Tbsp unsalted butter (or more) for basting.

• Aromatics (optional but excellent): e.g., 2–3 garlic cloves (crushed), 2 sprigs of fresh thyme, 1 sprig rosemary.

• Optional finishing touches: flaky sea salt (like Maldon) or herb‑butter to top the steak. parade.com+1

Equipment:

• A heavy‑bottomed pan, ideally cast‑iron or heavy stainless steel, that can withstand high heat. Delish+1

• Tongs (for turning the steak).

• Instant‑read meat thermometer (optional, but very helpful).

• A cutting board and a sharp knife (for slicing).

• Foil or plate to rest the steak.

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Preparation: before cooking

1. Bring the steak to (nearly) room temperature

Take the steaks out of the refrigerator and let them sit for about 30–60 minutes. This step ensures more even cooking from edge to centre. Woolworths+1

2. Dry the surface

Pat the steak dry with paper towels. Moisture on the surface inhibits good browning. Delish+1

3. Season generously

Right before cooking (or even 30 minutes ahead if you prefer), season both sides with salt and pepper. If you’ve got time, you can salt it a bit earlier for a dry‑brine effect (which helps flavour and crust). Southern Living+1
If using aromatics, have them ready (e.g., garlic, thyme, butter) to use at the finish.

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Cooking the steak: Step‑by‑Step

Here’s a method for stovetop pan‑searing (plus notes if you want to finish in the oven). Adapt for grill if you prefer.

1. Pre‑heat your pan

Place your heavy skillet on the burner over high heat. Let it get very hot — you should see it just about smoking, but be safe and make sure good ventilation is on. A well‑heated pan is crucial for creating a proper crust. Instructables+1

2. Add a little oil

Once the pan is hot, add a small amount of oil and let it heat until shimmering. This gives the steak something to sear into and helps prevent sticking. Delish

3. Sear the steak

Place the steak in the pan away from you (so if oil splashes it goes the other direction). Let the first side cook without moving until a deep brown crust forms — about 2–3 minutes depending on thickness. Then flip and cook the second side for a similar period. olivemagazine+1

If the steak has a fatty edge (common for ribeye, for instance), you can hold the steak with tongs on its side to render that fat edge for ~30–60 seconds. Instructables

4. Optional: finish in oven (for thicker cuts)

If your steak is thick (2″ or more) you might choose to transfer the skillet to a pre‑heated oven (e.g., 175 °C/350 °F) or simply reduce heat and continue on the stove. This helps cook the centre without over‑browning the outside. Snake River Farms+1

5. Add butter & aromatics and baste

When the steak is nearly at your target doneness (a minute or two left), reduce the heat slightly; add butter, garlic and herbs to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly — this bastes the meat and adds flavour. olivemagazine+1

6. Check internal temperature (optional but recommended)

For reference (approximate):

• Rare: 50‑52 °C (122‑124 °F)

• Medium‑rare: 57‑60 °C (135‑140 °F)

• Medium: 63‑68 °C (145‑155 °F)
  These are guidelines — the steak will continue to cook while resting. donaldsonsoforkney.co.uk+1

7. Remove and let it rest

Once your steak reaches just under your target temperature, remove it from the pan and place it on a plate or board. Loosely tent with foil and let it rest for about 5–10 minutes. This step is essential — during this time the juices redistribute, giving you a juicier steak. Slicing immediately will cause many juices to run out. PEKIS Recipes+1

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Slicing and serving

• After resting, slice the steak against the grain (i.e., perpendicular to the direction the muscle fibres run). This makes the meat easier to chew. olivemagazine

• Serve immediately. You can spoon any butter‑herb pan juices over the sliced steak for extra flavour.

• Finish with a pinch of flaky sea salt if desired.

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Serving suggestions & accompaniments

Steak pairs beautifully with a variety of sides. Some ideas:

• Roasted or sautéed vegetables (e.g., asparagus, Brussels sprouts)

• Crispy potatoes, mashed potatoes or a potato gratin

• A simple salad or steamed green beans (for a lighter contrast)

• Optional sauce: pan deglaze with red wine or beef broth, reduce, then stir in a little butter for a quick steak sauce. Better Homes & Gardens

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Variations and extra tips

Reverse sear method

For very thick steaks, the reverse sear method is excellent: you cook the steak at low temperature in the oven (or on indirect grill) until it’s near target internal temp, then finish with a high‑heat sear for the crust. Many chefs prefer this for accuracy. Simply Recipes

Dry‑brining

If you have time (several hours to overnight), you can salt the steak in advance and let it sit uncovered in the fridge. This helps the salt penetrate, enhances flavour, and improves crust. Southern Living

Thick vs thin cuts

• For thinner steaks (~1″), searing on the stove for ~2–3 minutes each side is often enough.

• For thicker (>1.5″), you’ll likely need extra time / finish in oven so you get the centre done without burning the exterior. Delish+1

Don’t overcrowd the pan

If you cook more than one steak at once, make sure there’s space in the pan. Overcrowding lowers the pan temperature and the steak will steam instead of sear. PEKIS Recipes

Butter basting adds flavour

Adding butter and aromatics and spooning the melted mixture over the steak near the end gives an extra layer of flavour and a luscious finish. olivemagazine+1

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Troubleshooting: common mistakes & how to avoid them

• Steak is tough/dry → Likely overcooked or not rested. Fix: remove at correct internal temp and rest.

• No good crust → Pan wasn’t hot enough or steak was too wet. Fix: pre‑heat pan, pat steak dry, use high heat.

• Centre too cold/undercooked while outside too done → Cut too thick for method, or seared too long on outside before internal. Consider reverse sear or finishing in oven.

• Juices spilled when slicing → You sliced too soon after cooking. Always rest.

• Seasoning bland → Make sure to season generously and early enough. Consider finishing salt.

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Recap of the method

1. Choose a good‑quality steak, ~1¼–2″ thick if possible.

2. Remove from fridge ~30–60 min ahead to temper.

3. Pat dry, season generously with salt and pepper.

4. Pre‑heat heavy skillet until very hot.

5. Add oil, then place steak in pan; sear without moving ~2–3 min first side, flip ~2–3 min second side.

6. (If thick) finish in oven or lower heat.

7. Near end, add butter, garlic & herbs; baste steak.

8. Check internal temperature, remove when near target.

9. Rest steak 5–10 min loosely covered.

10. Slice against the grain, serve with any pan juices, enjoy!

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Final thoughts

When you follow this process, you’ll be able to bring the steakhouse experience into your kitchen. The key is preparation, heat control, seasoning, resting and carving properly. With practice, you’ll get a feel for your preferred doneness, thickness and timing.

Would you like a shorter version (for quick reference) or perhaps a variant grilled outdoors or oven‑only suitable for your kitchen?