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Homemade steak recipe

Choose your steak (ribeye, strip, or sirloin), about 1 to 1½ inches thick. Pat dry, then season generously with kosher salt and black pepper. Optional: add garlic powder or smoked paprika for extra flavor. Preheat a cast-iron skillet over medium-high to high heat until very hot. Add a small amount of high-smoke oil (l

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  1. Homemade Steak Recipe (En-US)

    Choose your steak (ribeye, strip, or sirloin), about 1 to 1½ inches thick. Pat dry, then season generously with kosher salt and black pepper. Optional: add garlic powder or smoked paprika for extra flavor. Preheat a cast-iron skillet over medium-high to high heat until very hot. Add a small amount of high-smoke oil (like canola or avocado). Place steak in the pan and cook without moving it: about 3–5 minutes per side for medium-rare, depending on thickness. For thicker cuts, sear the edges briefly. For accuracy, use an instant-read thermometer: 125°F (52°C) for medium-rare, 135°F (57°C) for medium, and 145°F (63°C) for medium-well. Transfer to a plate, tent loosely with foil, and rest 5–10 minutes to let juices redistribute. Serve with a simple pan sauce (optional): deglaze with a splash of beef broth or wine, then simmer and whisk in a small knob of butter.

  2. Quick Pan Sauce Idea (Optional)

    After removing the steak, lower heat to medium. Add 1–2 tablespoons butter, then minced shallot or garlic (if desired) and cook 30–60 seconds. Pour in ½ cup broth or wine, scrape browned bits, and simmer until slightly reduced. Finish with salt, pepper, and a squeeze of lemon or a teaspoon of Worcestershire.

  3. Professional-care note (Food safety)

    For food safety, keep raw meat separate, wash hands and surfaces, and refrigerate promptly. If you prefer well-done, cook to 160°F (71°C) or follow your clinician/dietary guidance. Always rely on a thermometer for doneness.

FAQ

What’s the best steak thickness for home cooking?

About 1 to 1½ inches thick for even searing and easier timing.

Do I need to marinate?

Not required—salt and proper searing are often enough. Marinate only if you enjoy the flavor, and keep it refrigerated.

How do I prevent a burnt outside?

Use a hot pan but avoid excessive heat; adjust burner level as needed and rely on thermometer readings.

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