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Top 5 Tips for Cooking a Great Steak
Choose the Right Cut
Go for well-marbled cuts like ribeye, striploin, filet mignon, or sirloin. The fat equals flavor and tenderness.
Let It Reach Room Temperature
Take the steak out of the fridge 30-60 minutes before cooking. This ensures even cooking from edge to center.
Season Simply but Generously
Stick with kosher salt and freshly cracked black pepper. Season just before cooking, or dry-brine a few hours ahead for a flavor boost.
Sear on High Heat
Use a hot cast-iron skillet or grill. Don’t move the steak too much, let it develop that golden crust the Maillard reaction does the magic
Rest Before You Slice
Let the steak rest for 5–10 minutes after cooking. It keeps the juices locked in and the meat tender.
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