How do I cook steak perfectly every time?
I always ruin my steak. It's either burned on the outside and raw inside, or gray and overcooked all the way through. I've tried following recipes but nothing works. I have a cast iron skillet. What am I doing wrong?
1 Answer(s)
Steak is actually simple once you understand the process. First, take your steak out of the fridge 30-45 minutes before cooking. Cold steak = uneven cooking. Season generously with salt and pepper — nothing else. Don't add oil to the pan, don't add butter yet, don't add garlic. Just salt, pepper, and a screaming hot cast iron pan.
Sear for 3-4 minutes per side without touching it. Don't press it, don't move it, don't flip it constantly. You want a hard crust. Then for medium-rare (the best doneness), finish in a 400°F oven for 4-6 minutes depending on thickness. Use a meat thermometer — 130°F for medium-rare, pull it at 125°F because it keeps cooking after you take it out (carryover cooking).
Rest the steak for 5-10 minutes before cutting. This is non-negotiable. Resting lets the juices redistribute. Skip this and all the juice runs out when you cut.
One more tip: buy thicker cuts (1.5 inches minimum). Thin steaks overcook before you can get a good sear. A ribeye or NY strip from Costco for $15 will outperform a $40 restaurant steak every time.