How to Cook a Steak
Master the classic cast-iron pan-sear and butter-basting technique to achieve a deep, caramelized crust and juicy, medium-rare center on a thick-cut steak.
This guide shows how to cook a steak in 30 minutes. Start with temper and dry the steak; follow the safety notes and step checkpoints below.
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🧰 Required Tools & Equipment
- ✓ 10 or 12-inch heavy cast iron skillet
- ✓ Instant-read digital meat thermometer
- ✓ Long stainless steel kitchen tongs
- ✓ Large metal basting spoon
- ✓ Sturdy wooden cutting board
- ✓ Sharp chef's or carving knife
📦 Materials & Supplies
- ✓ 1.5-inch thick ribeye or New York strip steak (approx. 1 lb)
- ✓ Coarse kosher salt
- ✓ Coarsely ground black pepper
- ✓ 1 tbsp high-smoke-point oil (avocado or canola)
- ✓ 3 tbsp unsalted butter
- ✓ 3 cloves garlic, lightly crushed and peeled
- ✓ 2 sprigs fresh rosemary and 3 sprigs fresh thyme
⚠️ Safety Checkpoints & Warnings
- • Always lay the steak into the hot pan away from your body to prevent hot oil from splashing onto your hands or torso.
- • Use a dry, heat-resistant silicone oven mitt or folded dry towel when handling the hot cast iron handle, as damp cloths conduct heat instantly.
- • Verify target internal temperature using a calibrated probe thermometer inserted into the thickest part of the meat away from bone or heavy fat pockets.
📋 Step-by-Step Guide (6 Steps)
Temper and Dry the Steak
Remove the steak from refrigeration 30 to 45 minutes prior to cooking so the core temperature rises slightly, preventing a cold center during searing. Lay the meat on a plate and press paper towels firmly across all surfaces until the exterior is completely dry to the touch.
- • Paper towel lifts away with zero visible surface moisture.
- • Meat feels cool to the touch rather than refrigerator-cold.
- • Leaving moisture on the surface, which causes the meat to steam instead of searing into a crisp crust.
Season Heavily
Sprinkle coarse kosher salt and freshly cracked black pepper generously over both flat faces and all vertical edges of the steak from about 8 inches above the board to ensure even distribution. Gently press the seasoning into the meat with your fingers so it adheres firmly.
- • An even, visible blanket of salt and pepper granules across top, bottom, and side edges.
- • Under-seasoning thick cuts where salt must flavor the dense interior meat.
Preheat Pan and Initial Sear
Place the cast iron skillet over medium-high heat for 4 to 5 minutes until very hot, then add 1 tablespoon of high-smoke-point oil and swirl to coat. Carefully lower the steak into the pan, laying the front edge down first and dropping it away from you, and sear undisturbed for 2 minutes.
- • A faint wisp of smoke rises from the shimmering oil just before the steak hits the pan.
- • Vigorous, loud sizzling begins immediately upon contact.
- • Moving or pressing down on the steak prematurely, which ruins the formation of a continuous golden-brown crust.
Flip and Render the Fat Cap
Use sturdy tongs to flip the steak over to the second side to sear for another 2 minutes. Hold the steak vertically with tongs and press the outer fat edge firmly against the bottom of the skillet for 45 to 60 seconds to render the fat until golden and crisp.
- • The first seared face displays a deep, even, mahogany-brown crust.
- • The edge fat strip turns translucent, softens, and gains a golden crisp perimeter.
- • Failing to sear the vertical fat strip, leaving chewy, unrendered fat on the finished steak.
Butter Baste with Aromatics
Reduce stove heat to medium-low and drop the butter, crushed garlic cloves, and fresh herb sprigs directly into the pan near the top edge. Tilt the skillet slightly toward you, and use a large metal spoon to rapidly and continuously scoop the hot, foaming, herb-infused butter over the top surface of the steak for 1.5 to 2 minutes.
- • Butter turns light nutty-brown and foams vigorously around the garlic and herbs.
- • Steak surface turns glossy and deeply caramelized from the constant butter shower.
- • Keeping the heat too high, which burns the milk solids in the butter and creates a bitter, black residue.
Probe Internal Temperature, Rest, and Slice
Insert the meat thermometer horizontally into the center of the steak; pull it from the skillet when it registers 120°F for rare, 125°F for medium-rare, or 135°F for medium. Transfer to a cutting board, pour remaining pan juices on top, and let rest untouched for 8 minutes before slicing across the grain into 1/2-inch strips.
- • Thermometer displays your target pull temperature within 3 seconds.
- • Meat juices reabsorb during resting rather than pooling out immediately upon slicing.
- • Slicing the steak immediately without resting, causing all internal moisture to rush out onto the cutting board.
Credit: inspired by an original tutorial by di.whitestar — watch the original on YouTube.
Don’t have everything?
- No Cast iron skillet? Heavy-bottomed stainless steel skillet
- No High-smoke-point oil (avocado/canola)? Grapeseed oil or clarified butter (ghee)
- No Fresh herb sprigs (thyme/rosemary)? Crushed whole garlic cloves alone