Best Beef Steak Recipe
Let’s be honest, I know you want a steak that’s juicy, tender, and full of flavor. Aren’t you?
And I’m here to show you exactly how to get it done without all the stress.
If I were cooking this for you right now, I’d walk you through every single step, and that’s exactly what we’re doing here.
Why You’ll Love This Recipe
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You don’t need fancy tools, just a pan and some patience.
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It’s juicy, tender, and packed with flavor.
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Easy enough for beginners, but still impressive for date night.
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Cooks in under 20 minutes.
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Works with any cut—sirloin, ribeye, New York strip, filet—you pick.
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You get that perfect sear and buttery finish every time.
Ingredients List
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2 beef steaks (ribeye, sirloin, filet—your call), about 1-inch thick
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Salt, to taste
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Freshly ground black pepper, to taste
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2 tablespoons oil (canola or vegetable)
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2 tablespoons unsalted butter
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3 garlic cloves, smashed
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2–3 sprigs fresh thyme or rosemary (optional, but so good)
Preparation Tips
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Bring the steaks to room temperature for 30–40 minutes before cooking. This helps them cook evenly.
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Pat them dry with paper towels. A dry surface = better sear.
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Use a heavy pan. Cast iron is best, but stainless steel works too.
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Don’t skip the rest. Let the steak rest after cooking so the juices stay inside.
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Slice against the grain for max tenderness.
Step-by-Step Cooking Instructions
Step 1: Prep the steak
Take your steaks out of the fridge and let them sit on the counter for about 30–40 minutes. Season both sides well with salt and pepper. Pat them dry with paper towels.
Step 2: Heat the pan
Set a cast iron skillet (or heavy stainless steel pan) over medium-high heat. Let it get hot—like, really hot. You want to see a bit of smoke when the oil hits the pan.
Step 3: Sear the steaks
Add the oil. Carefully lay your steaks in the hot pan (away from you). Don’t move them. Let them sear for 2–3 minutes until a deep brown crust forms.
Step 4: Flip and butter-baste
Flip the steaks. Drop in the butter, smashed garlic, and herbs. Tilt the pan slightly and spoon the melted butter over the steaks. Keep basting for another 2–3 minutes.
Step 5: Check doneness
Use a meat thermometer:
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Rare: 120°F (49°C)
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Medium-rare: 130°F (54°C)
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Medium: 140°F (60°C)
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Medium-well: 150°F (66°C)
Remove from the pan when it’s about 5°F (3°C) below your target (it keeps cooking after you take it off).
Step 6: Let it rest
Set the steaks on a plate, tent loosely with foil, and rest for 5–10 minutes.
Step 7: Slice and serve
Slice against the grain and serve with your favorite sides. You did it.
Pro Tips for the Best Beef Steak
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Use a meat thermometer if you’re unsure. It’s foolproof.
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Don’t overcrowd the pan. Cook one or two at a time.
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Butter-basting adds serious flavor—don’t skip it.
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Avoid flipping too often. Let each side do its thing.
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Resting is not optional. It makes all the difference.
How to Best Serve Beef Steak
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With mashed potatoes or roasted veggies for a hearty meal.
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Topped with garlic herb butter (mix soft butter with parsley, garlic, and lemon).
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Sliced over a salad for something lighter.
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With steak sauce or chimichurri if you like a little extra punch.
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Paired with wine or a cold beer for full effect.
Common Mistakes to Avoid & How to Perfect the Recipe
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Skipping the rest time. Juices spill everywhere, and your steak dries out.
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Not drying the steak first. Wet steaks don’t sear properly.
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Using low heat. You need that high temp for a good crust.
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Cutting with the grain. Always slice against it for tenderness.
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Cooking cold steak. Let it sit out a bit before hitting the pan.
Best Side Dishes for Beef Steak
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Garlic mashed potatoes
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Creamed spinach
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Roasted asparagus or Brussels sprouts
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Mac and cheese
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Baked sweet potatoes
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Caesar salad
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Crispy French fries or wedges
Storage and Reheating Instructions
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Store leftover steak in an airtight container in the fridge for up to 3–4 days.
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To reheat:
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Warm it slowly in a skillet over low heat with a little butter.
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Or wrap it in foil and heat in the oven at 275°F (135°C) for 10–15 minutes.
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Avoid microwaving—it’ll make it rubbery.
FAQs
Q: What’s the best cut of steak for this recipe?
A: Ribeye is my top pick for flavor. But sirloin, strip, or filet all work great.
Q: Can I use frozen steak?
A: Yes, just thaw it completely in the fridge first.
Q: Do I have to use butter?
A: You’ll get better flavor if you do, but it’s optional.
Q: How can I tell if it’s done without a thermometer?
A: Use the finger test. Or just go by time and cut into it if needed.
Q: Can I grill this instead of pan-searing?
A: Absolutely. Same steps—just get those grill grates hot.
Q: Can I add marinade?
A: You can, but keep it simple. A quick olive oil, garlic, and herb mix works well.
Q: What if I like my steak well-done?
A: Just cook it longer. Add extra butter to keep it moist.
Conclusion
You don’t need a steakhouse when you can cook it this good at home.
I hope this gave you the confidence to make it just right—juicy, flavorful, and exactly how you like it.
If you try it, I’d love to hear how it went! Share your version in the comments or send me a pic.
You Might Also Want To Try
⤵⤵⤵
Beef Steak
Seared hot and basted with garlic butter and herbs for a tender, flavorful meal that’s easier than you’d think. Perfect for weeknights or special occasions—this is the steak you’ll want to make again and again.
Ingredients
- 2 beef steaks (ribeye, sirloin, filet—your choice)
- Salt and pepper to taste
- 2 tablespoons oil
- 2 tablespoons butter
- 3 garlic cloves, smashed
- 2–3 sprigs thyme or rosemary
Instructions
Step 1: Prep the steak
Take your steaks out of the fridge and let them sit on the counter for about 30–40 minutes. Season both sides well with salt and pepper. Pat them dry with paper towels.
Step 2: Heat the pan
Set a cast iron skillet (or heavy stainless steel pan) over medium-high heat. Let it get hot—like, really hot. You want to see a bit of smoke when the oil hits the pan.
Step 3: Sear the steaks
Add the oil. Carefully lay your steaks in the hot pan (away from you). Don’t move them. Let them sear for 2–3 minutes until a deep brown crust forms.
Step 4: Flip and butter-baste
Flip the steaks. Drop in the butter, smashed garlic, and herbs. Tilt the pan slightly and spoon the melted butter over the steaks. Keep basting for another 2–3 minutes.
Step 5: Check doneness
Use a meat thermometer:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
Remove from the pan when it's about 5°F (3°C) below your target (it keeps cooking after you take it off).
Step 6: Let it rest
Set the steaks on a plate, tent loosely with foil, and rest for 5–10 minutes.
Step 7: Slice and serve
Slice against the grain and serve with your favorite sides. You did it.
Notes
Nutrition Information
Yield 2Amount Per Serving Calories About 400–500
