Mastering the Perfect Steak: A Chef's Guide

Nothing says special occasion like a perfectly cooked steak. Here's how to achieve restaurant-quality results at home.

Selecting Your Steak

Best Cuts:

• Ribeye: Marbled, flavorful, forgiving
• New York Strip: Lean, tender, beefy flavor
• Filet Mignon: Most tender, mild flavor
• Porterhouse: Best of both worlds (strip + filet)

What to Look For:

• Bright red color
• Good marbling (white fat throughout)
• At least 1.5 inches thick
• Dry-aged when possible

Preparation

24 Hours Before:

1. Salt generously on all sides
2. Place uncovered in refrigerator
3. This dry-brining creates a better crust

1 Hour Before Cooking:

• Remove from refrigerator
• Let come to room temperature
• Pat completely dry

The Cooking Process

You'll Need:

• Cast iron skillet or heavy pan
• High smoke-point oil (avocado or grapeseed)
• Fresh cracked black pepper
• Butter, garlic, fresh thyme

The Method:

1. Heat: Get your pan screaming hot (almost smoking)
2. Oil: Add just enough oil to coat the pan
3. Sear: Place steak in pan, don't move it for 3-4 minutes
4. Flip: Turn once, sear another 3-4 minutes
5. Baste: Add butter, garlic, thyme; tilt pan and baste steak
6. Rest: Remove to cutting board, rest 5-10 minutes

Temperature Guide

Use a meat thermometer:

• Rare: 120-125°F
• Medium-rare: 130-135°F (my recommendation)
• Medium: 135-145°F
• Medium-well: 145-155°F
• Well-done: 155°F+

Pro Tips

1. Don't skip the rest - This redistributes juices
2. Season aggressively - Much is lost in cooking
3. One flip only - Resist the urge to fiddle
4. Invest in a thermometer - Takes the guesswork out
5. Slice against the grain - Makes it more tender

Finishing Touches

Top with:

• Compound butter (butter mixed with herbs and garlic)
• Flaky sea salt
• Fresh cracked pepper
• Optional: blue cheese crumbles or peppercorn sauce

Want to learn more cooking techniques? Book a private cooking lesson or private chef experience!