How To Cook Steak

Here’s how to cook steak at home easily like a chef – pan seared and basted with garlic, rosemary and butter! Pan-searing is the best—and easiest—way to cook a steak. It’s dramatic, fast, easy, and I can make you like a pro in one try!

Get a restaurant-quality steak in the comfort of your kitchen by making steak on your stovetop. Cooking a steak perfectly can seem overwhelming. Which type of steak? How long to cook? What about seasoning and pan heat? Here I give you easy, beginner-friendly tips and ways to cook your steak at home! just the way you like it, every time.

Beginner’s Guide to Cooking the Perfect Steak

I have summarized some of the key important things before we go to the ingredients and how to make steak at home. Please pay attention to this if this is your first time cooking steak. And, if you’re pro, you can send a note to my summary. Appreciated it all! So here we go!

Choosing the Right Steak

• Ribeye – Juicy and flavorful due to its marbling. tends to have a chunk of fat in the middle and some smaller veins of fat
• Sirloin – Leaner but still tender.
• Filet Mignon – Very tender but less fatty.
• New York Strip – A balance of tenderness and flavor.
• Choose a steak that is at least 1-inch thick for better results. But I prefer 2-2,5 cm thickness Preference

Preparing the Steak

• Bring to Room Temperature – Take the steak out of the fridge 30 minutes before cooking. This helps it cook evenly. Bring to room temp! This makes an amazing difference to cooking through evenly rather than ending up with a thick overcooked band for the very centre to be cooked to your liking;
• Pat Dry – Use a paper towel to remove moisture, which helps get a better sear.
• Season Generously – Sprinkle salt and pepper on both sides. Don’t be shy—this enhances flavor!

Cooking Steak

• Type of steak you want to achieve; Check Doneness – Use a meat thermometer:
  • Rare: 120–125°F (49–52°C)
  • Medium-Rare: 130–135°F (54–57°C)
  • Medium: 140–145°F (60–63°C)
  • Well-Done: 160°F+ (71°C+)
• Remove the steak from the pan and let it rest for 5-10 minutes before slicing. This keeps it juicy and it sucks its juices back in and the fibres relax. This is a must-do step for any protein you cook hard and fast!

Other tips;

• Use a hot pan for the best sear. Use a heavy-based frying pan (such as a cast iron) or a griddle pan. The pan retains the heat well, so the pan won’t go too cold when you add the steak to the pan. Cast iron pan also evenly distributes the heat, so you’re less likely to get hot spots, leading to uneven cooking.
• Don’t overcook—use a thermometer for accuracy. Cook no more than two steaks at a time. If the pan is over-crowded, the heat will be reduced, meaning any liquid that comes out of the steaks won’t be able to evaporate quickly enough, and they’ll end up boiling instead of frying.
• Oil the steak, not the pan – this is so you get a nice even covering on the steak. You don’t have to worry about the oil not being hot when it goes on the steak. Our pan is going to be so hot, the oil will heat up instantly.

Now, you’re ready to cook steak at home like a pro even if this is your first time! Remember, there’s always first for everything. Let’s go

Ingredients of How to cook Steak at home

• Ribeye boneless; Ribeye is one of the most flavorful and juicy cuts of beef due to its marbling (fat distributed throughout the meat).
• Salt; enhances the steak’s natural flavors and helps draw out moisture for a better sear.
• Freshly Ground Black Pepper; Adds a slightly spicy, earthy taste that complements the beef’s richness.
• Oil; Helps prevent the steak from sticking and ensures even browning. Choose oils with a high smoke point like canola, vegetable, avocado, or grapeseed oil.
• Unsalted Butter; Adds a rich, creamy flavor and helps create a delicious crust when basting.plus you can control the salt level
• Garlic; Infuses the butter with a deep, savory aroma when basting the steak. This is really important
• Fresh Rosemary; Adds an aromatic, earthy, and slightly piney flavor to the steak. ou can also substitute with fresh thyme for a slightly different aroma.

How To Cook Steak

First, pat dry the steak using a paper towel. This step is essential because removing excess moisture allows the steak to develop a nice crust when searing.

Next, season each side generously with salt and freshly ground black pepper. Then, rub the seasoning into the steak to help it absorb the flavors more effectively.

Now, heat oil in a skillet over high heat. Wait until the oil is very hot—you should see light smoke rising from the pan. This ensures the steak gets a beautiful, golden-brown sear.

Carefully place the steak in the skillet and let it cook undisturbed for 2 minutes. This allows the first side to develop a deep, flavorful crust. If you’re aiming for medium-rare, this is the perfect timing.

Then, flip the steak to cook the other side.

Next, add the butter, garlic, and rosemary to the pan. Once the butter has melted, continuously spoon the butter over the steak for extra richness and flavor. Let the steak cook for another 2 minutes, ensuring an even, golden sear.

Once cooked, transfer the steak to a plate. To retain its juices, cover it loosely with foil and let it rest for 10 minutes. This step is crucial because it allows the juices to redistribute throughout the meat, making the steak extra juicy.

Finally, slice, serve, and enjoy! Pair it with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a fresh salad.

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