20

Dec
  • Vegan
  • Desserts

The Absolute Best Way to Cook Steak Perfectly, According to Wayyy Too Many Tests

  • by Admin
  • 20 min read
  • 20 Comment

🥩 The Absolute Best Way to Cook Steak Perfectly, According to Wayyy Too Many Tests

Let’s be real: the internet is full of people swearing they’ve discovered the holy grail of steak cooking. Reverse-searing, sous vide, cast-iron-only, grill masters, dry brine, butter basting—everyone has an opinion. So we decided to go down the rabbit hole (aka run wayyy too many tests) and settle the debate once and for all. Here it is—the absolute best way to cook steak perfectly every time—backed by obsessive testing, tons of butter, and a little science.

🔬 First, What Does "Perfect" Even Mean?

  • Deep brown, crusty exterior (hello, Maillard reaction)
  • Juicy, tender interior
  • Medium-rare center (130–135°F) unless you’re one of those "well-done" rebels 👀
  • Consistent results, no matter the cut

  • SERVES
    2 as a main, 4 as a side
  • PREP TIME
    15 minute
  • Cook TIME
    15 minute
  • Read more
🔥 Step-by-Step: How to Cook the Perfect Steak
  1. Start with a thick steak
    • At least 1.5 inches thick
    • Ribeye, New York strip, or filet work best
  2. Dry brine it (optional but highly recommended)
    • Salt generously and refrigerate uncovered for 12–24 hours
    • This draws out moisture, then reabsorbs it for juicy, seasoned steak
  3. Preheat oven to 250°F (120°C)
  4. Place steak on a wire rack over a baking shee
    • This lets air circulate for even cooking
  5. Cook low and slow
    • Bake for 25–45 minutes, depending on thickness
    • Target internal temp: ~120°F for medium-rare
  6. Rest for 5–10 minutes
  7. Sear hot and fast in a cast iron pan
    • Heat pan until it's ripping hot
    • Add a bit of oil with high smoke point (e.g., avocado oil)
    • Sear steak for 1 minute per side
    • Add butter, garlic, and thyme or rosemary, and baste like a pro
  8. Let it rest again for 5 minutes
    • Yes, again. It locks in the juices.