How To Cook a Perfect Steak Every Time

Select a high-quality cut of steak such as ribeye, filet mignon, sirloin, or T-bone. Look for marbling, which are small flecks of fat within the meat, as this adds flavor and juiciness.

Take the steak out of the refrigerator and let it sit at room temperature for about 30-60 minutes before cooking. This allows it to cook evenly.

Generously season both sides of the steak with kosher salt and freshly ground black pepper. You may also add garlic powder, onion powder, or your favorite steak rub for added flavor.

Choose your cooking method: grill, cast iron skillet, or sous vide. Preheat your grill or cast iron skillet to high heat for optimal searing.

Place the steak on the preheated grill or skillet. Cook for approximately 4-5 minutes without moving it to develop a good crust. Flip the steak and cook for another 4-5 minutes, depending on your desired level of doneness.

Use a meat thermometer to check the internal temperature of the steak. Aim for 125°F (rare), 135°F (medium rare), 145°F (medium), 160°F (medium well), and 170°F (well done).

Once cooked, remove the steak from the heat and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat.

Slice the steak against the grain to ensure tenderness. Cut in 1/2-inch thick strips for the best texture.

Serve your perfectly cooked steak with sides of your choice, such as roasted vegetables, mashed potatoes, or a fresh salad. Garnish with fresh herbs if desired.

If you have leftovers, let the steak cool to room temperature and wrap it in aluminum foil or place it in an airtight container. Store in the refrigerator for up to 3-4 days.