Perfect Steak Every Time: Simple Steps for Success

As a personal chef, the question I get asked most often is: “What’s your favorite thing to cook?” My answer is always the same—steak! It’s quick, simple, and guaranteed to please a crowd. That said, I know steak can feel intimidating. It’s not cheap, and no one wants to see their money end up in the compost. That’s why I’m sharing my foolproof tips to help you cook the perfect steak—every single time.

Step 1 – Choose the right cut

Go for cuts with good marbling (like ribeye, strip, or filet) since fat equals flavor. Think about how you like your steak—tender and buttery, or bold and beefy—and choose accordingly. Bonus points if you can find pasture raised beef.

Step 2 – Season Generously

Salt is your best friend here. Sprinkle a generous, even layer of kosher salt (and freshly cracked pepper if you like) at least 30 minutes before cooking—or even overnight for deeper flavor.

Step 3 – Use the right pan and fat

A heavy cast-iron skillet is ideal because it holds heat and gives you that perfect crust. My favorite cast-iron brands are Le Creuset and Staub or Lodge for a budget-friendly option. If you don’t have a cast iron pan, a stainless steel pan can also get the job done! Check out the Al Clad or KitchenAid options.

Use a high smoke-point fat (like avocado oil or ghee) to sear—this prevents burning and lets the steak shine. Butter is best saved for the last minute of cooking so it doesn’t scorch.

Make sure the pan is hot before adding the steak—listen for the sizzle!

Step 4: Don’t Guess—Use a Thermometer

You cannot skip this step! Instead of cutting into your steak (and losing all those juices), use a meat thermometer. Aim for:

• 125°F = rare
• 135°F = medium-rare
• 145°F = medium
• 160°F = well-done

Pro tip: A steak’s temperature increases by about 5 to 10 degrees Fahrenheit after being taken off the heat, called “carryover cooking.” Thicker cuts and those cooked at higher temperatures experience more carryover cooking than thinner cuts, so take your steak off the heat 5-10 degrees before desired temperature.

Bonus Tip: Butter Baste Like a Pro

During the last minute of cooking, toss in a tablespoon of butter, a sprig of thyme, and a smashed garlic clove. Tilt the pan and spoon the melted butter over your steak for a rich, restaurant-quality finish.