# How to Cook the Perfect Steak Every Time (Pan-Seared, Butter-Basted)

Source: https://trevorfarias.com/recipes/perfect-steak
Author: Trevor (Trevor's Kitchen)
Published: 2026-09-06 · Updated: 2026-09-06
Category: Dinner · Cuisine: American

> 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.

## At a glance

- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 1 hour 10 minutes (Includes 45 minutes of salting and 10 minutes of resting)
- Yield: 2 large steaks (serves 2 to 4)
- Servings: 4
- Calories per serving: 520

## Ingredients

- 2 boneless ribeye or New York strip steaks, 12 to 14 ounces each, 1 1/2 inches thick
- 2 teaspoons kosher salt, or 1 teaspoon fine salt
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon neutral oil, canola, grapeseed or avocado
- 3 tablespoons unsalted butter
- 3 garlic cloves, smashed and peeled
- 3 sprigs fresh thyme or rosemary
- Flaky sea salt, for serving, optional

## Instructions

1. **Salt the steaks ahead.** 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._
2. **Heat the pan.** 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.
3. **Sear the first side.** 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.
4. **Sear the second side.** 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.
5. **Butter-baste.** 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._
6. **Rest.** 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.
7. **Slice and serve.** Slice against the grain into 1/2-inch strips, sprinkle with flaky salt, and serve with any juices from the board.

## 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.

## Why this recipe works

- Salting 45 minutes ahead seasons the meat deeply and dries the surface, so it browns fast and hard.
- A thick steak has time to build a crust before the center overcooks; thin steaks go gray before they brown.
- Cast iron holds heat when the cold meat hits it, which is what creates the Maillard crust.
- Butter basting at the end adds flavor and evens out the cooking without burning, since the butter goes in late.
- Resting lets the juices redistribute so they end up in the steak rather than on the cutting board.

## Which cut of steak is best for pan-searing?

Ribeye is the most forgiving and the most flavorful, thanks to its marbling. New York strip is leaner with a firmer chew and a great crust. Sirloin is the budget choice and works well if it is thick. Filet mignon is very tender but mild; treat it the same way but pull it a few degrees earlier.

Whatever the cut, thickness matters more than anything. Look for steaks at least 1 1/2 inches thick, ideally closer to 2 inches. If the store only has thin steaks, buy one thick one and share it rather than two thin ones.

## Steak temperature chart

Pull the steak from the pan about 5°F below your target, since it keeps cooking while it rests. Measure in the thickest part, away from bone and fat.

- Rare: pull at 120°F, rests to 125°F. Cool red center.
- Medium-rare: pull at 130°F, rests to 135°F. Warm red-pink center. This is what most steakhouses recommend.
- Medium: pull at 140°F, rests to 145°F. Pink center.
- Medium-well: pull at 150°F, rests to 155°F. Slightly pink.
- Well done: pull at 160°F. No pink. Expect a firmer, drier steak.

## How to get a good crust without smoking out the kitchen

A dry surface, a hot pan and a high-smoke-point oil are the three requirements. Pat the steak dry with paper towels right before it goes in, even after dry brining. Heat the skillet over high heat until a drop of water skitters and evaporates instantly, then add a tablespoon of neutral oil such as canola, grapeseed or avocado oil. It should shimmer and just begin to smoke. Lay the steak in away from you and do not move it for at least 3 minutes.

Turn on the exhaust fan, open a window, and take the battery out of the smoke alarm if it is close to the stove. Some smoke is unavoidable and it means you are doing it right. Save the butter for the last two minutes; it burns at high heat.

## Sides for steak night

- Roasted potatoes or a baked potato with sour cream and chives.
- Sautéed mushrooms cooked in the leftover pan drippings.
- Roasted carrots, asparagus or green beans.
- A simple green salad with a sharp vinaigrette to cut the richness.

## 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.

## Frequently asked questions

**How long do you cook a steak on each side?**

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.

**Should I use butter or oil to sear a steak?**

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.

**Do I need to bring the steak to room temperature first?**

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.

**Why is my steak gray instead of browned?**

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.

**How do I know when steak is done without a thermometer?**

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.

## Nutrition (per serving, estimated)

- Calories: 520
- Fat: 40 g
- Saturated fat: 18 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Sugar: 0 g
- Protein: 40 g
- Sodium: 620 mg
- Cholesterol: 145 mg

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Recipe by Trevor. Full page with photos: https://trevorfarias.com/recipes/perfect-steak
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