Whilst may opinions differ the most commonly agreed-upon method to cook the perfect steak in a pan is as follows:
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CHOOSE THE RIGHT CUT OF STEAK
Look for a well-marbled, thick-cut steak like ribeye, striploin, or tenderloin. The marbling adds flavour and juiciness. - LET THE STEAK COME TO ROOM TEMPERATURE
Take the steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This ensures even cooking. - SEASON THE STEAK
Season the steak generously with salt and pepper on both sides. You can also add other seasonings or a dry rub if desired. - PREHEAT THE PAN
Place a pan over high heat and allow it to become very hot. You want the pan to be hot enough to create a sear. - ADD OIL OR FAT
Add a high smoke point oil or a knob of butter to the pan and swirl it around to coat the surface. This helps prevent sticking and adds flavour. - SEAR THE STEAK
Carefully place the steak in the hot pan. Let it sear without moving for a few minutes until a deep brown crust forms on one side. Flip the steak and sear the other side. Adjust the heat if necessary to avoid burning the exterior. - TEST FOR DONENESS
Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for about 130-135°F (55-57°C). Remember, the steak will continue to cook as it rests. - REST THE STEAK
Remove the steak from the pan and let it rest on a cutting board or plate for about 5-10 minutes. Resting allows the juices to redistribute, resulting in a tender and juicy steak. - SLICE AND SERVE
Slice the steak against the grain into thin or thick slices, depending on your preference. Serve immediately, optionally with a pat of butter on top.
It’s worth noting that cooking times may vary depending on the thickness of the steak and personal preferences for doneness. Adjust the cooking time accordingly.
