To cook the perfect steak every time, start with a high-quality cut of beef. For the best results, choose a nicely marbled ribeye, New York strip, or filet mignon. Bring the steak to room temperature before cooking.
Heat some oil in a cast iron skillet over high heat until it starts to smoke. Season the steak generously on both sides with salt and freshly cracked black pepper. Place the steak in the skillet. For a medium-rare steak, cook about 4 to 5 minutes per side. Check the internal temperature with a meat thermometer—it should register around 135 F for medium-rare.
Flip the steak only once while cooking. Resist the urge to move it around, which will cause it to lose juices. Once the steak reaches the target temperature, remove it from the skillet and let it rest for 5 to 10 minutes before serving. The internal temperature will continue to rise slightly as it rests.
The steak will finish cooking with carryover heat and the juices will redistribute, resulting in a perfect medium-rare steak. For medium, cook to around 145 F, and for well done, aim for 160 F. The cooking times will vary depending on the cut of steak and thickness. A thicker ribeye may need 10 minutes per side, while a thin filet mignon may only need 3 minutes per side.
Make sure to thoroughly preheat your skillet and oil before adding the steak. This will allow for optimal browning and create a nice crust. Baste the steak in the oil and juices while it cooks using a spoon. Flip the steak only once for the best results.
Let the steak rest before serving to allow the juices to redistribute. Tent the steak loosely with foil while it rests. The steak will continue to cook a few degrees after removing it from the heat due to carryover cooking.
For extra flavor, add some herbs to the skillet like rosemary and thyme. You can also add a bit of butter, garlic, and shallots to make a quick pan sauce to drizzle over the top of the steak. Serve your perfect steak with your favorite sides like baked potatoes, grilled vegetables, or a fresh salad.
