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How to Cook A Steak Perfectly

Making steak at home is not only much less expensive, it’s super simple. This recipe will teach you how to cook a filet!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Best Steak, How to Cook a Perfect Steak, Perfect Steak, Steak

Ingredients

  • An Oven-Proof Skillet or a baking sheet if you don’t have one
  • 2 tsp Olive Oil
  • Salt
  • Pepper
  • Piece of Steak

Instructions

  • Pre-heat your oven to 450 degrees. If you don’t have an oven proof skillet, keep a baking sheet in the oven while it’s pre-heating.
  • Take the steak out of the refrigerator about a half hour before you want to cook it. Pat it down to remove all the moisture and generously coat with salt and pepper.
    The reason we bring a steak to room temperature before cooking it is because if we don’t, it will bring the temperature of the pan down. The key to making a perfect steak is cooking it at a super high temperature for a short amount of time. The longer a steak is cooking, the tougher it will get (and thus a cold steak will be cooking longer and result in a tougher outcome).
  • Heat up your skillet with a small drizzle of olive oil (about couple of teaspoons). When the oil gets really hot (it may start smoking a bit), place your steak in the skillet. Turn your fans on, because this will be smokey!
  •  Let the steak caramelize in the pan for 3-5 minutes (depending on size of steak). Do NOT touch it or it won’t get a good sear. Once it’s ready, you should be able to flip it without it sticking to the pan. If there is even the tiniest bit of resistance, it’s not ready to be flipped.
  • Let the steak cook on the other side for another couple of minutes. Once you get a good sear on that part, it’s important to make sure you sear the sides of steak. I usually just use some tongs and hold the steak on the skillet for about 30 seconds-1 minute on each side. Just be CAREFUL you don’t burn yourself.
  • Once your steak has a nice sear on all sides, take the entire pan and put it in the oven (or take the steak off and put it on the super hot baking sheet). The length of time depends on the cut/thickness of the steak.