I’ve forgotten plenty from culinary school — which goat cheese comes from the Loire Valley, how to butcher a rabbit, and why snails ever became a delicacy. But one lesson that’s literally seared into my brain is the best (and, in my opinion, only) way to cook a steak in a pan.
So grab a chef’s coat and your best Julia Child impression because I’m taking you to school (cooking school, that is).
The journey to a perfect steak begins at the butcher shop (or let’s be real, your local grocery store). Look for a cut that’s at least 1 to 1½ inches thick. Ribeye, flat iron, NY strip — dealer’s choice, as long as it has some marbling (fat = flavor).
If you really want to up the culinary ante, try dry-brining. It sounds fancy, but it’s a simple technique that only requires one ingredient: patience.
About an hour before you cook, pull the steak from the fridge and let it come to room temp. Why? A cold steak takes longer to brown* — and during that awkward in-between phase, you’re just boiling the edges. Not cute.
Right before your steak hits the pan, grab a paper towel and blot it dry on all sides. Moisture is the enemy of a good crust — the drier the surface, the better the sear.
Your next step towards culinary school stardom is to season your steak! With feeling! No need to overthink this. Generously coat your steak with kosher salt and freshly cracked black pepper on both sides. That’s it. And don’t be shy — this is your crust in the making.
Use a heavy-bottomed skillet — cast iron or stainless steel are always a good idea (and very French). Heat it over medium–high heat for about 3–5 minutes. We want the pan hot, but not smoking. And please, for the love of Julia Child, do not use a nonstick pan.
Add a high-smoke-point oil (like canola), swirl to coat, and lay your steak down away from you to avoid splatter. Let the steak sear undisturbed for 2–3 minutes. Don’t press it. Don’t poke it. Let it do its thing. You’re building a golden, flavorful crust.
Once the steak has seared on the other side for an additional 2–3 minutes, you can baste* with butter and herbs if you so choose.
Once your steak has reached your desired temperature (125°F/52°C for med-rare), take it out of the pan and let it rest for at least half the time it was cooking. Then it’s time to slice into it and admire your handiwork.
Et voila! You have a steak that would get an A++ in culinary school.
For a step-by-step recipe for a perfectly seared steak and a video tutorial to get you through the tricky parts, download the free Tasty app, search “filet mignon” or “ribeye steak,” and click on the top recipe. You’ll quickly become every meat lover’s favorite person.
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