How to Cook the Perfect Steak

We're going to talk about how to cook a perfect steak each and every time. Straight from the beef farmer. Crack a window, you're going to smoke up your kitchen and it's going to be 100% worth it. Need a quick meal? Steak only takes a few minutes.

The Pan

The cast iron pans are the work horses of our kitchen. A nice, seasoned cast iron pan is worth it's weight in gold. Cast iron pans are going to give you that perfect even sear on your steak. If you don't have a cast iron, use a regular non-stick skillet. If you are looking for a solid, heirloom style cast iron, check out Lodge cast iron products. 

The Steak

Ribeye, NY strip, filet, Porterhouse - whatever cut you choose, make sure it's a premium dry aged cut straight from your local farmer or butcher. The quality of the steak is going to make all the difference in tenderness and flavor. We cook to a medium rare temperature. 

The Prep

Take it out and get it to room temperature for 10 minutes. Season it heavily with coarse salt and pepper right before you cook it. Get your cast iron pan HOT. We usually go for medium high heat. When you see the pan just start to smoke, it's ready. When you drop the steak in, you'll want a very loud searing noise.

How to Cook the Perfect Steak 

For medium rare, we shoot for about three minutes per side.

Once your pan gets hot, drop in a tablespoon of olive oil to cover the bottom of the pan. Let that heat up and drop the steaks in. 

Let them sear for three minutes, then drop in a spring of thyme, three pads of butter, and two crushed garlic cloves. A few times over the next three minutes, take a spoon, tip your pan, and baste all that butter goodness on top of the steaks. Finally, take your tongs and flip your steak up on the sides for a few seconds. If you don't have the thyme, try rosemary. If you don't have rosemary, skip it. 

Give it one last good baste. Then take it out and set it on a plate. Spoon a little of the butter on top. 

How to Tell it's Done

Here's a fun quick trip for temperature. Touch your thumb to your pointer finger tip (like you're giving the "OK" hand sign), feel the inside pad at the base of the your thumb, that's what rare feels like. Touching your thumb to the tip of your middle finger, medium rare. Thumb to ring finger, medium. Thumb to pinky, well done. 

Most Importantly. Let it Rest...5-10 minutes. Then slice and serve.