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    Home » Real Food » Beef Recipes » How to Cook Steak

    How to Cook Steak

    By Kristen Chidsey | 7 Comments | Published June 19, 2021 | Updated June 13, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Whether preparing a ribeye steak, filet mignon, or a new york strip, this easy two-step technique, will result in perfectly cooked steak every single time! This method for cooking steak is simple, yet perfect. It yields a juicy, tender, perfectly seasoned steak cooked to the exact doneness you prefer, regardless of the type, the thickness, or if your steaks are boneless or bone-in.

    Learn how to make the best steak ever right at home with only a couple of ingredients and a few chef secrets.

    Whether preparing a ribeye steak, filet mignon, or a new york strip, this easy two-step technique, will result in perfectly cooked steak every single time!

    2 ribeyes on platter; one sliced, on seared.

    There is absolutely no reason to be intimidated when it comes to cooking steak at home. I have mastered a simple technique that ANYONE can do and the results are spectacular.

    This recipe for steak uses a two-step process. First, the steaks are pan-seared to achieve a caramelized exterior, and then finished in the oven to cook to desired temperature.

    This method for cooking steak is simple, yet perfect. It yields a juicy, tender, perfectly seasoned steak cooked to the exact doneness you prefer, regardless of the type, the thickness, or if your steaks are boneless or bone-in.

    Tools Needed

    Casti Iron Skillet and digital thermometer on counter.
    • Cast-iron pan: Because we start the recipe on the stove and then finish it in a really hot oven, you must have a pan that is oven-safe up to 450 degrees F. A cast-iron skillet is a perfect choice, as it can handle the high heat of the oven and will get really hot on the stove which will evenly sear the steak.
    • Oven-safe digital thermometer: The ONLY way to get the temperature exactly the way you like, is to be exact, which is why you must have an oven-safe thermometer. The one I use is under $20 and will ensure you don't ruin a good steak. It is also essential for cooking juicy turkey, pork tenderloin, and London Broil.

    Ingredients Needed

    Raw ribeye steaks next to oil, salt, pepper, and butter.
    • Steak: This method for cooking steak works with any type of steak, regardless of its thickness or whether it is boneless, bone-in. For a great-quality steak at home, select a freshly cut steak from the butcher at the grocery store. Prepackaged steaks are fine, but may not be as fresh or as good of quality as the butcher will cut themself. You do want to ensure that if you are cooking more than one steak, they are each the same thickness so they finish cooking at the same time.
    • Oil: To sear the steaks, use an oil with a mild taste and a high smoking point, such as light olive oil, avocado oil, or canola oil.
    • Salt and Pepper: A good steak does not need anything more than a liberal coating of kosher salt and pepper.
    • Butter: A little pat of butter on the steak will help to add richness and will work to baste the steak as it finishes in the oven. It is an optional addition but really does add a lot of flavor.

    How to Cook Steak

    • First up, heat your oven to 450 degrees. For perfect steaks, we will first pan-sear to get that caramelized exterior and then finish cooking in the oven to temperature.
    • While the oven is preheating, remove the steaks from the refrigerator. You want to let steaks sit out for about 20-30 minutes before pan-searing. This will helps take the chill off the steak and allow them to cook more evenly.
    • Pat the steaks dry with a paper towel and then liberally season with kosher salt and pepper on both sides. It is best to use your hands to really rub the seasonings into the steak.
    Seasoned ribeye steaks on wooden cutting board.
    • Once the oven is preheated and the steaks have been seasoned and resting at room temperature for at least 20 minutes, heat a cast-iron skillet over high heat and add in 1 tablespoon of oil.
    • Once the oil is hot, add in steaks, placing them away from you so that no oil splatters on you. You should really hear the steaks sizzle!
    • Let the steaks cook for 45 seconds to 1 minute, just until caramelized and easy to flip. If your steak is not easily flipping, don't force it. Give it a few more seconds and try again. Once the meat is browned evenly, it will pull away from the pan without any resistance.
    • Immediately turn off the heat on the stove.
    • Add a pat of butter on top of each steak, which will help baste the steak in flavor as it finishes cooking in the oven and turn off the stove.
    Steak in cast iron skillet with pats of butter.
    • Insert the digital thermometer into the center of one of the steaks and then CAREFULLY pop the pan into the oven.
    Steak with digital thermometer inserted into center.
    • Set your thermometer for 5 degrees below the temperature you want to serve your steak. This is due to carry-over heat. When we remove the steak from the oven, we want to let it rest and it will rise about 5 degrees as it rests.
    • Once the thermometer dings that the steak has reached the desired temp, carefully remove the cast iron skillet from the oven.
    2 cooked ribeyes in cast iron skillet.
    • Immediately remove the steaks from the pan and place them on a serving platter or plate. Tent with foil and let rest for 5-10 minutes.
    • Serve immediately.
    2 ribeyes on platter; one sliced, on seared.

    Temperature for Steak

    The USDA recommends that steaks be cooked to a minimum of 145 degrees F or medium temperature. Just remember that regardless of what temperature you cook your steak to, you want to remove it from the oven when the temperature is actually 5 degrees below your target temperature, as the steak will continue to rise in temp as it rests.

    • Rare: 125 degrees F, with a cool, red center.
    • Medium-Rare: 135 degrees F, with a red, warm center.
    • Medium: 145 degrees F, with a pink, yet warm center.
    • Medium Well: 150 degrees F, with a slightly pink center.
    • Well Done: 160 degrees F, with little to no pink center.

    Storing Leftover Steak

    Steak is best if enjoyed immediately after preparation, however, leftover steak can be stored in an airtight container in the refrigerator for up to 4 days.

    How to Reheat Steak

    Reheating steak does not result in the same quality as a freshly prepared steak. However, you can reheat leftover steak on the stove with good results.

    Heat a tablespoon of olive oil in a heavy-bottomed skillet over medium heat. Once the oil is heated, add the leftover steak and flip every 30 seconds, cooking until warmed through. This should only take 2 to 3 minutes.

    Alternatively, you can reheat steak in the oven by placing the leftover steak on a wire cooking rack over a baking sheet and heating in a 250 degree F oven for 20-25 minutes until warmed through.

    Ways to Use Leftover Steak

    In my opinion, leftover steak is best if used in other dishes, instead of being the star of the show.

    • Slice leftover steak into strips and serve cold or warm over a tossed Greek salad or use as the meat for Taco Salad.
    • Slice steak into strips and add to peppers and onions, turning Veggie Fajitas into flavorful Steak Fajitas.
    • Serve sliced warm strips of steak over toasted bread and top with provolone cheese, peppery arugula, and Dijonaise for a quick steak sandwich.
    • Add sliced steak to Fettucine Alfredo for the last couple minutes of cook time to warm through.
    • Add cubed steak to fried rice for a boost of protein.
    • Instead of using ground beef, add cubed leftover steak to Instant Pot Beef Stroganoff or stove-top Stroganoff, for rich, creamy, comfort food.

    How to Make Steak Video

    Jump on over to my YouTube channel to watch me teach my son to make the perfect steak. You will see exactly how easy this method is and are sure to be entertained by his commentary along the way.

    Thumbnail showing teenage son with A Mind Full Mom with text that says learn to make the perfect steak.

    Side Dishes for Steak

    • Twice Baked Potatoes
    • Instant Pot Baked Potatoes
    • Hasselback Sweet Potatoes
    • Oven Roasted Brussels Sprouts
    • Instant Pot Baked Sweet Potatoes
    • BLT Salad

    If you enjoyed this simple method for cooking steak, I would love for you to leave a comment and review below.

    2 ribeyes on platter; one sliced, on seared.

    Perfect Steak

    Whether preparing a ribeye steak, filet mignon, or a new york strip, this easy two-step technique, will result in perfectly cooked steak every single time!
    5 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Resting Time: 10 minutes
    Total Time: 35 minutes
    Servings: 2
    Calories: 582kcal
    Author: Kristen Chidsey

    Ingredients

    • 2 steaks any thickness, any variety
    • 1 tablespoon olive oil
    • 1 teaspoon kosher salt approximately
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon butter cut into 2 pieces
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat the oven to 450 degrees.
    • While the oven is preheating, remove the steaks from the refrigerator to take the chill off the steaks.
    • Pat the steaks dry and then liberally with kosher salt and a bit of black pepper on each side of the steak. Rub the seasonings into the meat.
    • Pour the oil into a cast-iron skillet and heat over high heat.
    • Once the skillet is hot and the oil is glistening, add the seasoned steak. Lay the steak into the skillet away from you to prevent any oil splatter. Let the steaks cook for 45 seconds to 1 minute to really give them a good sear. Flip and immediately turn off the heat.
    • Add 1 pat of butter on each steak and insert an oven-safe digital thermometer into the center of one of the steaks. Carefully transfer the pan to the preheated oven.
    • Set the oven-safe thermometer to 5 degrees BELOW the temperature you want your steak to cook to. For medium, set your thermometer to 135 degrees. For medium-rare, set the temp alarm for 130 degrees. For medium-well, set to 145 degrees.
    • Once the thermometer dings that the steak has reached the desired temp, carefully remove the cast iron skillet from the oven.
    • Immediately remove the steaks from the pan and place them on a serving platter or plate. Tent with foil and let rest for 5-10 minutes and then serve immediately.

    Equipment Needed

    • 12 inch cast iron skillet
    • Oven Safe Digital Thermometer

    Notes

    Temperatures for Steak: (Remember to remove the steak from the oven when the temperature is actually 5 degrees below your target temperature, as the steak will continue to rise in temp as it rests.)
    • Rare: 125 degrees F, with a cool, red center.
    • Medium-Rare: 135 degrees F, with a red, warm center.
    • Medium: 145 degrees F, with a pink, yet warm center.
    • Medium Well: 150 degrees F, with a slightly pink center.
    • Well Done: 160 degrees F, with little to no pink center.
    Steak is best if enjoyed immediately after preparation, however, leftover steak can be stored in an airtight container in the refrigerator for up to 4 days.
    To reheat leftover steak, heat a tablespoon of olive oil in a heavy-bottomed skillet over medium heat. Once the oil is heated, add the leftover steak and flip every 30 seconds, cooking until warmed through. This should only take 2 to 3 minutes. Alternatively, you can reheat steak in the oven by placing the leftover steak on a wire rack over a baking sheet and heating in a 250 degree F oven for 20-25 minutes until warmed through.
    Nutrition was calculated using 1-inch thick ribeye steaks. It will vary greatly depending upon the type of steak you choose to prepare. 

    Nutrition

    Calories: 582kcal | Carbohydrates: 1g | Protein: 46g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1330mg | Potassium: 608mg | Sugar: 1g | Vitamin A: 209IU | Calcium: 18mg | Iron: 4mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Kenneth Hubbard

      February 14, 2022 at 10:12 am

      with all that salt, will that make it have a salty taste? My daughter does not eat that much salt.

      Reply
      • Kristen Chidsey

        February 14, 2022 at 12:40 pm

        You can certainly decrease the salt. We find it needs it when cooking a thicker steak. But feel free to cut in half or use even less.

        Reply
    2. Beth

      June 24, 2021 at 7:37 pm

      5 stars
      Our steak turned out amazing and so juicy! This post was so helpful and you gave so many great tips! I can’t wait to make steak again very soon! Thank you!

      Reply
      • Kristen Chidsey

        June 25, 2021 at 6:33 am

        You are so welcome! I love that these tips helped 🙂

        Reply
    3. Lily

      June 24, 2021 at 3:08 pm

      5 stars
      Thank you for all of these tips, this guide was so helpful especially the tip about removing 5 degrees before your target temp. I got the perfect steak this time, absolutely drool-worthy!!

      Reply
    4. Diane Benson

      June 24, 2021 at 12:27 pm

      5 stars
      Thank you so much for this. I have been nervous to make steak and it came out perfect! Thank you!

      Reply
      • Kristen Chidsey

        June 24, 2021 at 2:07 pm

        I am so glad you gave this a try Diane and had success! Thanks for sharing.

        Reply

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