How to Cook the Perfect Steak: Techniques, Seasonings & Tips

Introduction

A perfectly cooked steak is juicy, flavorful, and seared to perfection. Whether you're grilling over an open flame, using a cast-iron skillet, or reverse-searing, mastering the right techniques, seasonings, and doneness levels will elevate your steak to restaurant-quality levels.

Choosing the Right Cut

Different cuts offer varying levels of tenderness, marbling, and flavor. Here are some top choices:

🔥 Ribeye – Highly marbled, juicy, rich in flavor.
🔥 Filet Mignon – Tender, lean, and mild in flavor.
🔥 New York Strip – Well-balanced with great texture.
🔥 Porterhouse/T-Bone – Combines a strip steak with a filet.
🔥 Sirloin – Leaner but still flavorful and affordable.

INSERT PHOTO: Steak Cuts Comparison

Prepping the Steak

1️⃣ Let it reach room temperature – Take your steak out 30-45 minutes before cooking.
2️⃣ Pat dry with paper towels – Ensures a better sear.
3️⃣ Season generously – Use a blend of salt, black pepper, and any of the following rubs: ✔ Texas-Style Brisket Rub – Bold pepper & garlic flavors.
✔ Smoky Espresso Rub – Enhances rich, beefy notes.
✔ Garlic & Herb Butter Rub – Perfect for leaner cuts.

INSERT PHOTO: Seasoned Steaks Ready for Cooking

Cooking Techniques

1. Grilling (Best for Ribeye, NY Strip, T-Bone)

🔥 Heat Level: High direct heat.
🔥 Cooking Time: 3-5 minutes per side for medium-rare.
🔥 Pro Tip: Sear over direct heat, then finish over indirect heat.

2. Cast-Iron Searing (Best for Filet Mignon, Sirloin)

🔥 Heat Level: High heat with butter or oil.
🔥 Cooking Time: 3-4 minutes per side for medium-rare.
🔥 Pro Tip: Add butter, garlic, and thyme for an aromatic baste.

3. Reverse Searing (Best for Thick Cuts like Tomahawk, Porterhouse)

🔥 Heat Level: Low & slow, then high heat finish.
🔥 Cooking Time: 45 min at 225°F, then a quick sear.
🔥 Pro Tip: Use a meat thermometer for perfect doneness.

INSERT PHOTO: Steak on a Grill vs. Cast Iron Pan

Steak Doneness Guide

• Rare: 120-125°F – Cool red center.

• Medium-Rare: 130-135°F – Warm red center.

• Medium: 140-145°F – Pink center.

• Medium-Well: 150-155°F – Slightly pink center.

• Well-Done: 160°F+ – Fully cooked through.

INSERT PHOTO: Steak Doneness Chart

Resting & Serving

✅ Let your steak rest for at least 5-10 minutes after cooking to retain juices.
✅ Slice against the grain for a tender bite.
✅ Top with compound butter (garlic butter, blue cheese butter, etc.).

🔥 Perfect Pairings: ✔ Chimichurri Sauce – Bright & herbaceous. ✔ Bourbon Peppercorn Sauce – Rich & bold.
✔ Classic Béarnaise – A French-style creamy pairing.

INSERT PHOTO: Sliced Steak with Compound Butter

Conclusion

Cooking the perfect steak is all about choosing the right cut, seasoning, and technique. Whether grilling, pan-searing, or reverse-searing, mastering these fundamentals will guarantee a restaurant-quality steak every time.

🔥 Shop our premium steak rubs & seasonings to elevate your next meal! 🔥

INSERT PHOTO: Our Steak Rub Collection