{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/perfect-steak","markdownUrl":"https://trevorfarias.com/recipes/perfect-steak/recipe.md","name":"How to Cook the Perfect Steak Every Time (Pan-Seared, Butter-Basted)","description":"How to cook the perfect steak every time: a pan-seared cast-iron steak with a deep crust, a rosy medium-rare center and garlic-herb butter. Simple method, exact temperatures, printable recipe card.","summary":"The perfect steak starts with a thick cut, at least 1 1/2 inches, salted generously and left uncovered in the refrigerator for 45 minutes to 24 hours to dry the surface. Sear it in a ripping-hot cast-iron skillet with a little neutral oil for 3 to 4 minutes per side, then add butter, garlic and thyme and baste for a minute or two. Pull it at 130°F on an instant-read thermometer for medium-rare, rest it for 10 minutes, and slice against the grain.","author":"Trevor","publisher":"Trevor's Kitchen","datePublished":"2026-09-06","dateModified":"2026-09-06","category":"Dinner","cuisine":"American","keywords":["perfect steak recipe","how to cook steak","pan seared steak","cast iron steak","how to cook steak on the stove","best steak recipe","ribeye recipe","new york strip recipe","butter basted steak","steak temperature chart","medium rare steak"],"prepTime":"PT10M","cookTime":"PT12M","totalTime":"PT1H10M","yield":"2 large steaks (serves 2 to 4)","servings":4,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"2","name":"boneless ribeye or New York strip steaks","note":"12 to 14 ounces each, 1 1/2 inches thick","text":"2 boneless ribeye or New York strip steaks, 12 to 14 ounces each, 1 1/2 inches thick"},{"amount":"2","unit":"teaspoons","name":"kosher salt","note":"or 1 teaspoon fine salt","text":"2 teaspoons kosher salt, or 1 teaspoon fine salt"},{"amount":"1","unit":"teaspoon","name":"coarsely ground black pepper","text":"1 teaspoon coarsely ground black pepper"},{"amount":"1","unit":"tablespoon","name":"neutral oil","note":"canola, grapeseed or avocado","text":"1 tablespoon neutral oil, canola, grapeseed or avocado"},{"amount":"3","unit":"tablespoons","name":"unsalted butter","text":"3 tablespoons unsalted butter"},{"amount":"3","name":"garlic cloves","note":"smashed and peeled","text":"3 garlic cloves, smashed and peeled"},{"amount":"3","name":"sprigs fresh thyme or rosemary","text":"3 sprigs fresh thyme or rosemary"},{"name":"Flaky sea salt","note":"for serving, optional","text":"Flaky sea salt, for serving, optional"}]}],"steps":[{"step":1,"name":"Salt the steaks ahead","text":"Pat the steaks dry and season all sides with the kosher salt. Set them on a rack over a plate and refrigerate, uncovered, for at least 45 minutes and up to 24 hours. Take them out 30 minutes before cooking to lose the chill.","tip":"Overnight is best. The surface dries out and the salt seasons all the way through."},{"step":2,"name":"Heat the pan","text":"Pat the steaks dry again and season with the pepper. Heat a 12-inch cast-iron skillet over high heat for about 5 minutes, until very hot. Turn on the exhaust fan. Add the oil and swirl; it should shimmer and just start to smoke.","tip":null},{"step":3,"name":"Sear the first side","text":"Lay the steaks in the pan, away from you, leaving space between them. Press down gently for a few seconds so the whole surface makes contact. Cook without moving them for 3 to 4 minutes, until a deep brown crust has formed.","tip":null},{"step":4,"name":"Sear the second side","text":"Flip and cook for 3 minutes more. If the steaks have a thick fat cap, stand them on that edge with tongs for a minute to render it.","tip":null},{"step":5,"name":"Butter-baste","text":"Reduce the heat to medium. Add the butter, garlic and thyme. When the butter foams, tilt the pan and spoon the butter over the steaks continuously for 1 to 2 minutes, flipping once. Check the temperature in the thickest part: pull at 130°F for medium-rare, 140°F for medium.","tip":"If the steaks are not up to temperature, keep basting and flipping every 30 seconds, or finish in a 400°F oven for a few minutes."},{"step":6,"name":"Rest","text":"Transfer the steaks to a cutting board or warm plate and spoon the pan butter over them. Rest for 10 minutes. The temperature will rise about 5°F.","tip":null},{"step":7,"name":"Slice and serve","text":"Slice against the grain into 1/2-inch strips, sprinkle with flaky salt, and serve with any juices from the board.","tip":null}],"equipment":["12-inch cast-iron skillet (or heavy stainless-steel skillet)","Instant-read thermometer","Tongs","Wire rack and plate for dry brining","Large spoon for basting"],"notes":["Cook by temperature, not time. Pull at 130°F for medium-rare; it will rise to 135°F while resting.","Steaks under 1 inch thick cook too fast to develop a crust; sear them 2 minutes per side and skip the baste.","Do not skip the rest. Cutting early sends the juices onto the board."],"storage":["Refrigerate leftover steak, wrapped, for up to 3 days.","Reheat gently: slice thin and warm in a skillet with a little butter for 1 minute, or serve cold on a salad or sandwich.","Freezing cooked steak is possible for up to 2 months but the texture suffers; it is best used in stir-fries or tacos after thawing."],"variations":["Garlic-herb compound butter: mash 4 tablespoons softened butter with 1 minced garlic clove, 1 tablespoon chopped parsley and a pinch of salt; top each rested steak with a slice.","Pan sauce: after removing the steaks, pour off the fat, add 1/2 cup red wine or broth, scrape up the browned bits, simmer to reduce by half and swirl in 1 tablespoon cold butter.","Reverse sear for very thick steaks (2 inches or more): bake on a rack at 250°F until 115°F inside, then sear 1 minute per side in a hot skillet.","Grilled: use the same salting and temperatures, grilling over direct high heat and finishing over indirect heat if needed."],"faqs":[{"question":"How long do you cook a steak on each side?","answer":"For a 1 1/2-inch steak over high heat, about 3 to 4 minutes on the first side and 3 minutes on the second, plus a minute or two of butter-basting. But time is only a guide. Use an instant-read thermometer and pull the steak at 130°F for medium-rare."},{"question":"Should I use butter or oil to sear a steak?","answer":"Oil first, butter last. A neutral oil with a high smoke point handles the high heat needed for a crust; butter burns at that temperature. Add the butter for the final minute or two over lower heat, for flavor and basting."},{"question":"Do I need to bring the steak to room temperature first?","answer":"Thirty minutes on the counter takes the chill off and helps it cook evenly, though a thick steak will not truly reach room temperature. The dry surface from salting ahead matters far more than the starting temperature."},{"question":"Why is my steak gray instead of browned?","answer":"The pan was not hot enough, the steak was wet, or the pan was crowded. Heat the skillet for a full 5 minutes, pat the meat completely dry, and cook no more than two steaks at a time in a 12-inch pan."},{"question":"How do I know when steak is done without a thermometer?","answer":"You can press the center: soft and yielding is rare, springy is medium-rare, firm is well done. This takes practice and is unreliable across cuts, so a $15 instant-read thermometer is genuinely the best investment for cooking steak."}],"nutritionPerServing":{"calories":520,"fatGrams":40,"saturatedFatGrams":18,"carbohydrateGrams":1,"fiberGrams":0,"sugarGrams":0,"proteinGrams":40,"sodiumMilligrams":620,"cholesterolMilligrams":145}}