What the heck is this?
Steak night isn’t just for fancy restaurants, my friend. You can make a mouthwatering, sizzling, juicy steak right in your own kitchen (or on your grill) without needing a culinary degree. This is your go-to guide for cooking steak to tender, flavorful perfection — whether you like it rare, medium, or “still mooing” (no judgment).
Why You’ll Love This Guide
- Super easy, no-fuss method — steakhouse vibes without leaving your house.
- Works for ALL cuts: ribeye, sirloin, filet mignon, you name it.
- Customizable seasonings, but the basic salt-pepper magic never fails.
- Tips for stovetop, oven, and grill — so you’re always covered.
- Juicy, buttery steak that makes you feel like a rockstar chef.
The Good Stuff You’ll Need
- 1 good quality steak (ribeye, strip, filet, sirloin — about 1–1.5 inches thick)
- Kosher salt and freshly ground black pepper
- 1–2 tbsp high-heat oil (canola, avocado, grapeseed)
- 2 tbsp butter
- 2–3 garlic cloves, smashed
- Fresh herbs (like rosemary, thyme, or sage — optional but dreamy)
Let’s Do This
Step 1: Bring Steak to Room Temp
Take your steak out of the fridge about 30–60 minutes before cooking. Letting it come to room temp helps it cook more evenly (no icy centers here).
Step 2: Season Generously
Pat the steak dry with paper towels — moisture is the enemy of a good sear. Season generously with kosher salt and freshly ground black pepper on both sides.
Step 3: Heat Your Pan (or Grill)
Use a heavy-duty skillet (like cast iron) or fire up your grill. Get it screaming hot — you want a nice sear, not a slow cook.
Step 4: Sear the Steak
Add your oil to the pan. When it shimmers, carefully lay the steak down. Don’t move it! Let it sear and build that beautiful golden crust.
- For 1-inch thick steaks:
- Rare: 2 minutes per side
- Medium-rare: 3–3.5 minutes per side
- Medium: 4 minutes per side
- Well done: 5 minutes per side (but… maybe reconsider?)
Step 5: Add Butter and Baste
During the last minute or so of cooking, toss in the butter, garlic, and herbs. Tilt the pan slightly and use a spoon to baste the steak repeatedly with that glorious melted butter.
Step 6: Rest, Rest, Rest!
Move the steak to a cutting board and let it rest for 5–10 minutes. This locks in all the juices. Slice against the grain and get ready to swoon.
Step 7: Serve and Devour
Sprinkle with a little finishing salt if you’re feeling extra. Maybe a squeeze of lemon. Maybe a tiny tear of happiness. You earned this.
Serving Suggestions
- Garlic mashed potatoes or crispy roasted veggies = classic steakhouse sides.
- Serve with a simple arugula salad for a fresh, peppery bite.
- A pat of herb butter on top? Game-changer.
Switch It Up
- Peppercorn Crust: Press cracked peppercorns into the steak before searing for a spicy crunch.
- Steak Marinade: Marinate for a few hours in olive oil, garlic, and herbs for even more flavor.
- Steak Rubs: Try smoky paprika, coffee grounds, or chili powder for fun flavor twists.
Make-Ahead Tips
- You can season the steak 24 hours ahead (dry brine) and leave it uncovered in the fridge for maximum flavor and crust potential.
Questions People Actually Ask
Q: How do I know when it’s done without cutting it open?
A: Use a meat thermometer!
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Well done: 155°F+ (but again, no judgment!)
Q: Can I cook steak in the oven?
A: Absolutely! Sear first on the stove, then finish in a 400°F oven for a few minutes until it hits your desired temp.
Q: Do I need to let the steak rest?
A: YES. Resting lets the juices redistribute. If you cut too soon, all that flavor runs out. Patience, young grasshopper.
How To Cook Steak: Easy, Juicy, and Perfect Every Time
- Total Time: 43 minute
- Yield: 1 glorious steak 1x
Description
Steak night isn’t just for fancy restaurants, my friend. You can make a mouthwatering, sizzling, juicy steak right in your own kitchen (or on your grill) without needing a culinary degree. This is your go-to guide for cooking steak to tender, flavorful perfection — whether you like it rare, medium, or “still mooing” (no judgment).
Ingredients
1 good quality steak (ribeye, strip, filet, sirloin — about 1–1.5 inches thick)
Kosher salt and freshly ground black pepper
1–2 tbsp high-heat oil (canola, avocado, grapeseed)
2 tbsp butter
2–3 garlic cloves, smashed
Fresh herbs (like rosemary, thyme, or sage — optional but dreamy)
Notes
Garlic mashed potatoes or crispy roasted veggies = classic steakhouse sides.
Serve with a simple arugula salad for a fresh, peppery bite.
A pat of herb butter on top? Game-changer.
- Prep Time: 5 minutes
- Cook Time: 6–10 minutes depending on thickness