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1 Step 1: Pick a steak cut
Step 1: Pick a steak cut
Ribeye (most flavor, fatty), New York strip (balanced), filet (tender, lean), top sirloin (cheaper, leaner). 1.25-1.5 inch thick is the sweet spot for at-home cooking.
Ribeye (USDA Choice or Prime, 1.25" thick)
Best flavor, marbled fat. ~$18-25 per lb.
New York Strip (1.5" thick)
Balanced — beefier than filet, leaner than ribeye. ~$15-22 per lb.
Filet Mignon (1.5-2" thick)
Most tender, leanest. ~$25-40 per lb.
Top Sirloin (budget pick)
Cheaper, leaner. Still great with proper technique. ~$10-15 per lb.
Costco/Sam's Club Prime grade
Prime-grade at warehouse prices — half the cost of butcher shops for equivalent quality.
2 Step 2: Dry-brine 1-24 hours ahead
Step 2: Dry-brine 1-24 hours ahead
Salt the steak generously on both sides with kosher salt (1/2 tsp per inch of thickness). Rest UNCOVERED in the fridge for 1-24 hours. Salt pulls moisture out, then re-absorbs, dissolving proteins and giving you better browning and tenderness.
Kosher salt (Diamond Crystal preferred)
Larger crystals are easier to apply evenly. Morton's also works but uses less. ~$8 for a 3-lb box.
Salt 1 hour minimum, 24 hours ideal
Even 1 hour helps. Overnight or a day in the fridge is best.
Rest UNCOVERED in fridge (key)
Air-drying the surface = better sear. Plastic wrap traps moisture and you'll steam instead of sear.
3 Step 3: Get a cast iron pan ripping hot
Step 3: Get a cast iron pan ripping hot
Cast iron holds heat best. Preheat empty on highest stove setting for 5-7 minutes until smoking. A pan that's not hot enough = grey overcooked exterior with no sear.
Warning: A smoking-hot pan plus oil = smoke alarm. Open windows, turn on the vent hood, or grill outside if your kitchen ventilation is limited.
Lodge 10" cast iron skillet
Pre-seasoned, indestructible, $25. The cast iron pick. ~$25.
Carbon steel skillet (lighter alternative)
Misen or Made In carbon steel. Same searing performance, half the weight. ~$70-90.
Preheat pan empty 5-7 minutes on high
Should be smoking when you add oil. Cooler = no sear.
4 Step 4: Sear hot, both sides + edges
Step 4: Sear hot, both sides + edges
Pat steak dry. Add 1 tbsp neutral oil (avocado, grapeseed) to the smoking pan. Place steak away from you to avoid splatter. Don't move it. Sear 2.5-3 min per side until deeply browned. Sear the edges too — hold with tongs and roll along the fat cap.
High-smoke-point oil (avocado or grapeseed)
Olive oil burns at high heat. Avocado oil handles 500°F+ without smoke. ~$15 for 16 oz.
Sear 2.5-3 min per side (1.25-1.5" steak)
Don't move it. Let the maillard reaction happen. Flip once.
Sear edges (fat cap) too
Hold the steak with tongs against the edge of the pan for 30 sec per edge. Renders the fat cap.
5 Step 5: Finish with butter, garlic, thyme
Step 5: Finish with butter, garlic, thyme
After both sides are seared, add 2 tbsp butter, 2 garlic cloves smashed, and 2 sprigs thyme. Tilt the pan and spoon (baste) the foaming butter over the steak for 30-60 seconds.
Unsalted butter (2 tbsp)
Salted butter burns faster. Unsalted is the chef standard. Kerrygold is great if you want richer flavor.
Add aromatics: garlic + thyme/rosemary
Smash garlic cloves with the side of your knife; tuck whole sprigs of thyme or rosemary into the butter.
Baste with the spoon for 30-60 sec
Tilt the pan toward you. The foaming butter pools at the bottom; spoon it over the steak repeatedly.
6 Step 6: Use a thermometer, pull at target temp
Step 6: Use a thermometer, pull at target temp
Eyeballing doneness fails. Use an instant-read thermometer. Pull at 125°F for medium-rare (will carryover-cook to 130°F). Rest 5-7 minutes BEFORE cutting — interrupted slicing dumps juices onto the cutting board.
ThermoPro TP-19H instant-read thermometer
1-second response, accurate to 1°F. The non-negotiable tool. ~$25.
Pull temps (carryover adds 5°F)
Rare 120°F → 125°F final. Medium-rare 125°F → 130°F. Medium 135°F → 140°F. Medium-well 145°F → 150°F.
Rest 5-7 minutes before slicing
Tent loosely with foil if you want. Cut sooner = juice flood onto the cutting board.
Slice against the grain
Look at the muscle fibers. Slice perpendicular to them. Same steak feels twice as tender sliced correctly.
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