How to make steak
Choose the right cut (ribeye, strip, or tenderloin) and aim for 1–1.5 inches thick. Pat the steak dry, then season generously with salt and black pepper (and optional garlic powder). Let it sit at room temperature for 20–45 minutes for more even cooking. Preheat a skillet (cast iron works well) over high heat until ve
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How to Make Steak (En-US)
Choose the right cut (ribeye, strip, or tenderloin) and aim for 1–1.5 inches thick. Pat the steak dry, then season generously with salt and black pepper (and optional garlic powder). Let it sit at room temperature for 20–45 minutes for more even cooking. Preheat a skillet (cast iron works well) over high heat until very hot. Add a small amount of high-smoke oil. Sear the steak 2–4 minutes per side without moving it, then add butter and aromatics (optional) and cook briefly while basting. For thicker cuts, finish in the oven at 400°F (205°C) until done. Use a meat thermometer for accuracy: 120–125°F (49–52°C) for medium-rare, 130–135°F (54–57°C) for medium, and 140–145°F (60–63°C) for medium-well. Rest 5–10 minutes before slicing to keep juices in the meat.
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Quick Safety & Quality Tips
Avoid piercing the steak repeatedly—use tongs. Keep raw meat separate from other foods and wash hands/surfaces after handling. If you’re unsure, cook to the target temperature and rest before serving. For food safety, ensure steak reaches a safe internal temperature per your local guidance.
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Serving Ideas
Slice against the grain. Serve with a simple pan sauce (deglaze the skillet with a splash of wine or broth, simmer, then swirl in butter) and sides like roasted potatoes, grilled vegetables, or a fresh salad.
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