How To Cook The Perfect Steak


The secret is simplicity.

To be honest, I can't say I've ever really enjoyed a steak I've gotten out at a steak house. There's something about doing it yourself, exactly like you want it, right in your own kitchen.

The impressive thing is, though, and perfectly cooked steak is easy AF.

Follow these tips for delicious, tender, juicy steaks every time.


First, Understand Your Cuts

We're mainly concerned with five particular cuts:

1. Tenderloin
AKA filet mignon, this boneless cut of steak is typically the most expensive. When properly trimmed, the filet will be pretty small compared to other cuts of steak, but are often cut thicker. The meat itself is pretty lean, but is typically the most tender of all steak cuts and deliciously buttery.


2. Flank steak
This steak typically comes in a thicker, wider, thinner cut than most steaks. While still fairly lean, it has some tough fibers running through it(this cut comes from the abdominal muscles of the cow). Flank steak has pretty excellent beef flavor and tend to work well with marinades if that's your thing. Given the thin, lean nature of the beef and tough fibers, toughness is a concern, so a quick cook time and a very thin cut against the grain maximizes its potential tenderness.


3. New York Strip
AKA top sirloin, this is another potential boneless option (if you're one of those people like my husband that doesn't like eating meat off the bone... ¯_(ツ)_/¯). This cut has a bit more fat that our prior two cuts, but isn't overly fatty. I consider this cut a nice middle-of-the-road, pretty tender, pretty beefy, not too fatty.


4. T-Bone
As the name implies, this guy comes bone-in. AKA Porterhouse, a T-bone basically has tenderloin on one side and NY strip on the other. Best of both worlds.


5. Ribeye
Ahhhh...my favorite. This one can be sold bone-in or boneless. It's beautifully marbled with fat and, thus is the most tender, juicy, delicious, beefy cut there is.


Time To Season


What you'll need

  • Salt
  • Fresh ground black pepper
  • Canola or olive oil

That's it. Srsly.

Season steaks on both sides with salt and pepper and add the oil to your cooking vessel.

Time To Cook


1. Allow the steaks to sit on your counter at least 20-30 minutes before cooking to come to room temperature.
2. Preheat oven to 425 degrees F.
3. Season steaks with salt and pepper. Preheat an oven-safe skillet (I like cast iron) over medium high heat. Add olive oil.
4. Once the oil is hot, add the filets directly to the pan. Don't touch! Let them cook for 4 minutes and then flip.
5. After flipping, place pan into your preheated oven and cook for 6 minutes for a medium-rare steak. Subtract one minute for rare, add one minute for medium.
6. Transfer steaks to a clean plate and allow to rest for 5 minutes. Tent with foil so they don't get cold while they rest.

Flank Steak
1. Allow the steaks to sit on your counter at least 20-30 minutes before cooking to come to room temperature.
2. Season both sides with salt and pepper.
3. Heat a large skillet over high heat and add oil.
4. Once oil is hot, add the steak.
5. Sear for 2 minutes. Filp. Sear another 2 minutes.
6. Remove from heat and allow to rest 10 minutes under tented foil. Cut diagonally across the grain, thinly, to serve.

NY Strip, T-Bone, Ribeye
NY Strip: Follow the same method as Flank Steak, searing on each side for three minutes.
T-Bone: Follow the same method as Tenderloins, preheating your oven to 450 degrees instead. Sear over high heat for three minutes on each side. Transfer to oven and cook for another 6-8 minutes.
Ribeye: Follow the same method as Tenderloins, preheating your oven to 450 degrees instead. Heat skillet and cook steak for 2 minutes. Flip, and transfer to oven for 6-7 minutes.


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