1 Choosing the cut

The first step to cooking a great steak is choosing the right cut of meat. Different cuts have different textures, flavors, and fat content, which affect how they cook and taste. Generally, you want to look for a cut that is thick, tender, and well-marbled, such as ribeye, strip, or sirloin. These cuts can withstand high heat and develop a nice crust without drying out. Avoid thin, lean, or tough cuts, such as flank, skirt, or round, as they are more suitable for braising or marinating.

2 Seasoning the steak

The next step is seasoning the steak to enhance its flavor and create a savory crust. You can keep it simple with just salt and pepper, or you can add some herbs, spices, garlic, or butter for extra flavor. The key is to season the steak generously and evenly on both sides, and let it rest at room temperature for at least 15 minutes before cooking. This will allow the salt to draw out some moisture and dissolve into the meat, creating a brine that will keep the steak juicy and tender.

3 Choosing the method

There are many ways to cook steak, but the most popular and effective methods are pan-searing, grilling, broiling, and sous vide. Each method has its own advantages and disadvantages, depending on your preference and equipment. Pan-searing is the easiest and fastest way to cook steak on the stovetop, using a heavy skillet and some oil or butter. Grilling is the best way to get a smoky flavor and charred marks, using a gas or charcoal grill and direct heat. Broiling is similar to grilling, but uses the oven's top heating element and a baking sheet. Sous vide is the most precise and foolproof way to cook steak, using a water bath and a vacuum-sealed bag.

4 Checking the temperature

The most important factor to determine the doneness of steak is the internal temperature of the meat. The higher the temperature, the more cooked and firm the steak will be. An instant-read thermometer should be inserted into the thickest part of the steak to check the temperature. Generally, a rare steak will have a temperature between 120-125°F (49-52°C) and will be red in color with a soft and juicy center. A medium rare steak has a temperature between 130-135°F (54-57°C), is pink in color, and is tender and moist. A medium steak has a temperature between 140-145°F (60-63°C), is light pink in color, and is firm and slightly dry. A medium well steak has a temperature between 150-155°F (66-68°C), is gray in color, and is tough and dry. Lastly, a well done steak has a temperature of 160°F (71°C) or higher, has no pink, and is very tough and dry.

5 Resting the steak

The final step to cooking a perfect steak is resting it before serving. Resting the steak allows the juices to redistribute and reabsorb into the meat, making it more flavorful and moist. If you cut the steak right after cooking, the juices will spill out and the steak will lose its tenderness. The ideal resting time is about 10 minutes, or half the cooking time. You can loosely cover the steak with aluminum foil or a plate to keep it warm, but don't wrap it tightly or it will steam and lose its crust.

6 Enjoying the steak

Now that you have cooked your steak to your desired level of doneness, you can enjoy it with your favorite sides and sauces. You can also slice the steak thinly across the grain to make it easier to eat and share. Remember to savor every bite and appreciate the result of your hard work. Bon appetit!