It’s easy to cook a perfect steak. You don’t need a fancy kitchen. You just need the right way to cook it. This post will show you two ways to cook any steak. We’ll cover the butter basting and reverse sear methods.
Steaks come in many sizes. So, you need different ways to cook them. The first way is for smaller steaks. The second is for bigger steaks.
For smaller steaks, like filet mignon, use the butter basting method. This method cooks the steak quickly.
First, season your filet with salt and pepper. Use a lot of salt and pepper. Some people let the steak sit in the fridge overnight after seasoning. But for smaller steaks, this can dry them out.
Next, you need a heavy pan. Cast iron or stainless steel pans work best. Cover the bottom of the pan with oil. Use more oil than you think you need. This helps the steak brown evenly. Use an oil that can handle high heat.
Turn up the heat. Heat is very important for a perfect steak. Don’t be afraid of high heat. Add a little more oil to the top of the steak just before searing.
When the pan is very hot and the oil is barely smoking, put the steak in. Press down on the steak right away. Hold it down for a few seconds. Then, turn the heat down to medium-low.
Let the steak cook. Watch the edges for browning. Control the heat to avoid burning. Don’t touch the steak yet.
When the edges are golden brown, it’s time to flip. Turn the heat back up for a few seconds. Make sure the steak isn’t stuck to the pan. It should come loose easily.
Flip the steak. You should see a crust on the first side. Now, get a crust on the other side. Keep the heat high for a few more seconds. Then, turn it down again.
Lift the steak and move it to a new spot with hot oil. This helps get the crust you want.
Once both sides have a golden-brown crust, pour off the oil. Wipe the pan to remove any bits that might burn. Put the steak back in the pan. Turn the heat to low.
Add half a stick of butter. You can use more if you love butter. Add half a head of garlic and a few sprigs of rosemary to the butter. Let the butter heat up with these flavors.
Tilt the pan so the butter pools. Spoon the hot butter over the steak. This is called butter basting. The hot, flavorful butter cooks the steak. The smell is amazing.
Keep the heat low to avoid burning the butter. Cook the steak with the brown butter. Flip the steak halfway through. This cooks both sides evenly.
Check the steak’s temperature. For medium, aim for 140 to 145°F. If you cook steaks often, you can pinch it to know when it’s done.
Place the herbs and garlic on top of the steak. Pour the brown butter over it. This adds more flavor as it rests.
Let the steak rest for ten minutes. This locks in the juices.
Cut into the steak. It should be medium in the middle with a crispy crust. Spoon over some of the extra brown butter. Add some crispy rosemary.
Ready to try it yourself? With these easy steps, you can cook a perfect steak at home.
The second way to cook a steak is the reverse sear method. This works best for thicker steaks, like ribeye. You cook the steak in the oven first. This cooks it evenly. Then, you sear it in a pan to get a golden-brown crust.
Season the steak with a lot of salt on all sides and edges. Now, you have two choices. You can cook it right away. Or, you can put it in the fridge overnight. Letting it sit overnight will dry out the edges. This gives you a better crust.
If you let it sit overnight, you’ll notice that the salt dissolves into the steak. A hard crust will form.
Put the steak in the oven at 300°F. Use a thermometer to check the temperature. For medium, cook it to 140 to 145°F.
Pull the steak out when it’s about 7 to 10 degrees away from the final temperature. The outside won’t look very good yet. But the inside is cooked.
Turn the burner to high. You only need to sear the steak to get a crust. Use a cast iron skillet. Add enough oil to cover the bottom of the pan.
When the oil ripples and lightly smokes, put the steak in. Keep the heat high. Sear it quickly on each side. This gives you a fast, golden-brown crust. The inside is already cooked, so you don’t need to cook it long.
Let the steak rest for at least ten minutes. This locks in the juices.
Trim the outer ribeye cap and eat it separately. These are very special, fatty bites. Cut the steak into thick pieces. Lay them on a plate. Add a flavored butter and chives for color. Finish with fresh cracked pepper.
Making the perfect steak is about using the right way to cook it. You don’t need fancy tools or a pro kitchen. You just need a good steak and the right way to cook it. Now you know how to cook a steak.
Aveline Lux is a visionary writer and digital storyteller, using her blog on CitiWell Shop as a platform to explore the intersection of creativity, commerce, and culture.
Traveling extensively across continents, Aveline draws inspiration from different cultures and global trends, infusing her articles with unique perspectives and practical insights.
Aveline enjoys photography, hiking through nature trails, and curating playlists that fuel her creative process.
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