How to Cook Steak Perfectly Every Time (Even If You’re a Beginner)

From stove to oven, learn the best method to sear and finish your steak for juicy, restaurant-style results every time.

Hi, and welcome to this in-depth yet super practical guide on how to cook the perfect steak at home. If you’ve ever been intimidated by the thought of cooking a steak, let me reassure you—it’s easier than it seems, and this method works for any cut, whether thick or thin. No complicated equipment or restaurant tricks needed—just a skillet, your oven, and a few quality ingredients.

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Let’s get started by setting one important rule: bring your steak to room temperature before anything else. Take your steak out of the fridge at least 30 minutes prior to cooking. This helps ensure an even cook. And if you’re using frozen steaks, always thaw them in the fridge first, not on the counter. Room-temperature steaks = better sear = better flavor.

Now for the cut. Today, I’m using a thick, beautiful steak, and honestly, thicker steaks are easier to cook perfectly. Why? Because they retain moisture better and are less likely to overcook in a flash. Thin steaks cook faster but dry out more easily. Still, this method works for both.

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And once my choice grade steak, have had a sit out at room temperature for 30 mins. I’ll pre-heat my oven to 375 degrees. And heat a large heavy skillet on the stove until it’s smoking hot, then I’ll prep my steaks drizzle just a little bit of olive oil onto each of my steak’s sides and rub it into the top, as well as the bottom.

Then you can put your rub, for me I like to make it super simple and just use a mixture of salt and pepper. But you can make it on your own way adding other spices and herbs.

Anyway, for me I use a teaspoon of salt, half a teaspoon of black pepper, and half a teaspoon of white pepper and mix the whole elements together. Just as simple as that and let the meat shine.

 

Let’s talk grades of beef. There are three USDA grades: Select, Choice, and Prime. Select has the least marbling and can be a little tougher. I always recommend at least Choice grade, or Prime if you’re going all-out. More marbling = more flavor and tenderness.

Once your Choice or Prime steak is room temp, preheat your oven to 375°F (190°C). At the same time, get a cast-iron or heavy skillet smoking hot on the stove. This pan-searing step is essential for building flavor. While that’s heating, let’s prep the steak.

Drizzle a light coating of olive oil over both sides of the steak. Don’t drench it—just enough to help the seasonings stick. Now it’s time to season. You can go complex with rubs and herbs, but sometimes simple is best—especially when the meat is high-quality.

I use a mix of 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon white pepper. If you like extra flavor, add garlic powder, smoked paprika, or rosemary. Mix your seasoning, then rub it evenly on both sides of your steak, covering the edges too.

Here’s a small bonus tip: for extra richness, I always finish my steak with a bit of garlic compound butter. Just mash together 2 tablespoons softened butter with 1-2 crushed garlic cloves. You can add parsley or thyme too. Set it aside for now—we’ll use it later.

Once your skillet is smoking hot (don’t rush this step), place the steak directly in the pan—no oil in the pan needed. The oil on the steak will be enough. Sear each side for 2–3 minutes, until a deep, golden crust forms. Use tongs to flip—never pierce the meat.

If your steak has a fat cap or fat edge, hold it upright with tongs and press the fat into the pan. This renders it out, so you don’t end up with rubbery, unchewable fat later. Searing the fat also adds flavor to the pan drippings.

After the sear, slide your pan directly into the preheated oven to finish cooking. The time needed depends on the thickness of the steak and how long it was seared, but a general rule is 5 minutes per inch for medium-rare. The best tool? A meat thermometer.

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For medium-rare, pull the steak out at 130°F (54°C). Let it rest—yes, resting is a crucial step. Place the steak on a plate, top with that garlic butter you made earlier, and tent it loosely with foil. Rest for 10 minutes to allow juices to redistribute.

While resting, the internal temp will rise about 5 degrees, giving you a final internal temp of 135°F (57°C) for perfect medium-rare. Skipping the resting step will leave your plate full of lost juices. Letting it rest = a juicier, more flavorful bite.

Once the butter has melted over the top and the steak has had time to relax, you’re ready to slice and serve. Always slice against the grain for maximum tenderness. Serve it as-is, or top with sautéed mushrooms, roasted garlic, or a drizzle of pan sauce.

Cooking steak at home doesn’t need to be scary, and it certainly doesn’t require a grill or fancy tools. Whether it’s date night, Father’s Day, or just a Tuesday, this stovetop-to-oven method delivers a steakhouse-quality experience.

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Perfect Pan-Seared Oven-Finished Steak

Ingredients:

• 2 thick-cut steaks (Choice or Prime grade recommended)
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp white pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter (softened)
• 1–2 cloves garlic (crushed)
• Optional: fresh herbs (thyme, parsley)

Instructions:

1. Bring steaks to room temperature for 30 minutes before cooking.

2. Preheat oven to 375°F (190°C).

3. Pat steaks dry, drizzle with olive oil on both sides.

4. Mix seasonings (salt, black & white pepper) and rub onto all sides of the steak.

5. Make compound butter by mashing softened butter with crushed garlic (add herbs if desired). Set aside.

6. Heat a heavy skillet (preferably cast iron) on high until smoking hot.

7. Place steaks in the dry pan and sear each side for 2–3 minutes until golden-brown.

8. Render side fat by holding steak upright with tongs and searing the edge if needed.

9. Transfer skillet to oven and bake for about 5 minutes per inch of thickness, or until the internal temp reaches 130°F (for medium-rare).

10. Remove steaks, top with garlic butter, and rest for 10 minutes before slicing and serving.

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