The Best Steak Recipe

Directions

1. 1

   Salt your steak ahead of time - this is called “dry-brining” - This has the benefit of more deeply seasoning your steak, but it also helps dry out the surface of the meat to get a better crust. I avoid putting pepper because it can burn in the pan. I add pepper after I’ve cooked my steak.

2. 2

   Preheat your pan - You want to get your pan ripping hot. If you are using stainless steel like I am, give it a chance to pre-heat. You know it’s hot when water droplets dance around the pan. If you’re using cast iron, you’ll know it’s hot when you see wisps of smoke coming off the pan. When the pan is hot, use a neutral oil or an animal based fat.

3. 3

   Developing a good crust - I prefer to hard sear and then flip, but the continuous flipping works as well. Whichever you choose, be mindful of the internal temperature.

4. 4

   Use a thermometer - Using an instant read thermometer is the most accurate and fail safe way to make sure you’re hitting the desired temperature. I was aiming for medium rare, so I cook my steak until 120°F before I take it off to let it rest. Carry over cooking will take it to medium rare.

5. 5

   Basting - You don’t HAVE to baste your steak, but it’s an easy way to add additional flavor. Keep it simple. Add some butter, garlic and herbs (like thyme) to the pan after you’ve flipped your steak. Once the butter is frothy and browned, spoon it over your steak in the pan. Be careful because if you baste too long, you can overshoot your desired temperature.

6. 6

   LET YOUR STEAK REST - This is an important step because it allows the juices to redistribute throughout the piece of meat. There is also carry over cooking that happens as the steak rests, so remove the steak about 10°F before the desired temperature.