Choose high-quality cuts like ribeye, New York strip, or filet mignon for the best flavor and tenderness.
Dry-aging your steak at home enhances its flavor and tenderness. Wrap it in cheesecloth and refrigerate for a few days.
Use a marinade to infuse your steak with flavor. Ingredients like garlic, soy sauce, and rosemary work wonders.
Generously season your steak with salt and pepper. For an extra kick, add garlic powder, onion powder, and paprika.
A cast iron skillet retains heat well and creates a perfect sear. Preheat it until it’s smoking hot before adding the steak.
Sear the steak for 2-3 minutes on each side without moving it. This forms a delicious crust and locks in juices.
Towards the end of cooking, add a pat of butter, garlic, and herbs to the pan. Baste the steak with the melted butter for added richness.
Use a meat thermometer to check the steak’s internal temperature. Aim for 130°F for medium-rare, adjusting as needed.
Let the steak rest for 5-10 minutes after cooking. This allows the juices to redistribute, ensuring every bite is juicy.
Always slice your steak against the grain. This shortens the muscle fibers and results in a more tender bite.