Learn everything you need to know and more about cooking steaks to perfection. Don't worry, our guide comes with a straightforward approach to ensure you can make a restaurant-quality steak at home. It's a lot easier than you might think!
Remove 2 steaks from the refrigerator and from any packaging and let them sit on a plate or cutting board at room temperature for at least 30 minutes, or up to 2 hours.
When ready to cook, preheat your oven to 375 degrees Fahrenheit. Also preheat an oven-safe skillet over high heat until it is smoking hot.
Meanwhile, rub each side with 2 teaspoons olive oil to coat. In a small bowl, stir together 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon white pepperRub both sides of each steak with this mixture.
Sear steaks in the hot pan for 2 to 3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2 to 3 minutes as well.
Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare.
While the steaks are cooking, use a fork to combine 2 tablespoons softened butter with 2 cloves minced garlic in a small bowl.
When the steaks are removed from the oven immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest for 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
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Notes
Butter Basting:
Pat steaks dry. Do not add oil to the meat, but still season generously. Heat 2 tablespoons cooking oil in a large heavy skillet over medium-high heat. Add in steak and sear 2-3 minutes. Flip and sear an additional 30 seconds before adding in 4 tablespoons butter and any aromatics you want to use like rosemary, thyme, or smashed garlic cloves. Tip the pan and use a spoon to start basting the steak with the liquids as it cooks. Once the second side has had a chance to cook for 3 minutes, flip again and continue flipping every 1 minute, basting constantly, until the desired internal temperature is reached.
Reverse Sear:
Preheat your oven to 250 degrees Fahrenheit. Place a wire rack onto a rimmed baking sheet. Season steaks as instructed in steps 1 and 2 and place them onto the wire rack. Bake in the 250-degree oven until the internal temperature of the steaks reaches 10-15 degrees below your target temperature. Remove from the oven and sear in oil in a heavy skillet over high heat to form a deep golden brown crust.
Grilling:
Preheat an outdoor grill to high heat (about 500 degrees). Sear steaks for 3 minutes per side. Reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness (130 degrees F for medium-rare). When the steaks are removed from the grill, immediately top with 1 tablespoon butter each, tent with aluminum foil, and allow the steaks to rest for 5 to 10 minutes before cutting into them.