Cooking the perfect steak involves a few key steps to ensure it’s juicy, flavorful, and cooked to your preferred level of doneness. Here’s a step-by-step guide:

Ingredients:

– Steak (ribeye, sirloin, filet mignon, or your preferred cut)

– Salt and freshly ground black pepper

– Olive oil or other cooking oil

– Optional: garlic, butter, fresh herbs (rosemary or thyme)

Instructions:

1. Choose the Right Steak:

   – Select a high-quality steak with good marbling, as this will ensure a juicy and flavorful result. Different cuts will have different levels of tenderness and flavor, so choose according to your preference.

2. Bring the Steak to Room Temperature:

   – Take the steak out of the refrigerator at least 30 minutes before cooking. This allows the steak to come to room temperature, ensuring more even cooking.

3. Season the Steak:

   – Generously season both sides of the steak with salt and freshly ground black pepper. You can also add minced garlic or fresh herbs at this stage for extra flavor.

4. Preheat Your Cooking Surface:

   – Heat a skillet, grill, or grill pan over high heat. You want the cooking surface to be very hot to create a good sear on the steak.

5. Oil the Steak, Not the Pan:

   – Lightly brush the steak with olive oil or your preferred cooking oil. This helps prevent sticking and promotes a nice sear. Avoid adding oil to the hot pan, as it can smoke excessively.

6. Sear the Steak:

   – Place the seasoned steak on the hot cooking surface. Let it sear without moving it for a few minutes, depending on your desired level of doneness and the thickness of the steak. For a medium-rare steak, sear for about 3-4 minutes per side. Adjust the time accordingly for other levels of doneness.

7. Flip and Repeat:

   – Use tongs to flip the steak and sear the other side for the same amount of time as the first side. If you want grill marks, you can rotate the steak 90 degrees halfway through cooking each side.

8. Check for Doneness:

   – The most accurate way to determine doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C). Adjust the temperature based on your preferred level of doneness.

   – If you don’t have a thermometer, you can use the touch method. Press the steak with your finger; it should feel soft and springy for rare, slightly firmer for medium-rare, and firmer for medium and beyond.

9. Rest the Steak:

   – Remove the steak from the heat and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute within the meat, resulting in a juicier steak.

10. Slice and Serve:

    – Slice the steak against the grain into thin slices. This makes it more tender. You can serve it as is or with a pat of butter or a drizzle of sauce if desired.

Remember that the exact cooking time may vary depending on the thickness of the steak and your cooking equipment, so practice and experience will help you master cooking the perfect steak to your liking.