How to Cook Steak

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!

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 the 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

• 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

• Steak: This method for cooking steak works with any type of steak, regardless of its thickness or whether it is boneless, or 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 help 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.

• 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 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 steak 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.

• Insert the digital thermometer into the center of one of the steaks and then CAREFULLY pop the pan into the oven.

• Set your thermometer to 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.

• 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.

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.

How to Reheat Leftovers

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 the steak in the oven by placing the leftover steak on a wire cooking rack over a baking sheet and heating it 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.

Serving Suggestions

When it comes to serving a perfectly cooked steak, you want to have stellar side dishes to round out your meal, making a restaurant-quality meal right at home. The following sides and salad pair beautifully with a steak, yet are easy to prepare at home.

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

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