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Steak recipe

Choose a steak cut (ribeye, strip, or filet) about 1–1.5 inches thick. Pat dry, then season generously with salt and black pepper (optionally add garlic powder). Let it sit at room temperature 20–30 minutes for more even cooking. Heat a heavy skillet (cast iron works well) over medium-high until very hot. Add a small a

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  1. Classic Pan-Seared Steak Recipe (En-US)

    Choose a steak cut (ribeye, strip, or filet) about 1–1.5 inches thick. Pat dry, then season generously with salt and black pepper (optionally add garlic powder). Let it sit at room temperature 20–30 minutes for more even cooking. Heat a heavy skillet (cast iron works well) over medium-high until very hot. Add a small amount of high-smoke oil. Sear steak 2–4 minutes per side without moving it, until a deep crust forms. For thicker steaks, reduce heat slightly and cook to your target doneness: 125°F/52°C (rare), 135°F/57°C (medium-rare), 145°F/63°C (medium). Add butter, smashed garlic, and thyme during the last minute; spoon the melted butter over the steak. Rest 5–10 minutes, then slice against the grain and serve.

  2. Quick Oven-Finish Option (More Even for Thick Cuts)

    After a strong sear in the skillet, transfer steak to a preheated 400°F/205°C oven. Cook until it reaches temperature (use a thermometer). Typical times are ~4–10 minutes depending on thickness and starting temperature. Rest before slicing. This method helps avoid over-browning while ensuring the center is cooked to the right level.

  3. Simple Sauce Ideas (Optional)

    Pan sauce: After removing steak, lower heat and add a splash of beef broth or wine to deglaze. Simmer 1–3 minutes, then whisk in a small knob of butter. For a creamy option, stir in a spoon of Dijon and a bit of cream or sour cream off-heat.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

What’s the safest way to check doneness?

Use an instant-read thermometer. Doneness targets: rare 125°F/52°C, medium-rare 135°F/57°C, medium 145°F/63°C (resting can raise temp slightly).

How long should steak rest?

Rest 5–10 minutes so juices redistribute; slice too soon and it can be drier.

Health note for steak cooking

For food safety, keep raw meat separate, wash hands/surfaces, and refrigerate promptly. If you’re pregnant, immunocompromised, or serving vulnerable people, consider cooking to safer doneness per your clinician’s guidance.

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