🍽️ Dinner - How to Cook Steak Perfectly Every Time¶

Learn everything you need to know to cook steak like a pro. This guide covers the classic sear-and-bake method, reverse sear, butter basting, and grilling — all with precise steps to ensure juicy, flavorful results.

🕒 Time Overview¶

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 2 steaks

🧂 Ingredients¶

2 ribeye steaks, at least 1 inch / 2.5 cm thick
2 teaspoons / 10 ml olive oil
1 teaspoon / 6 g salt
½ teaspoon / 1 g black pepper
½ teaspoon / 1 g white pepper
2 tablespoons / 30 g unsalted butter, softened
2 cloves garlic, minced

🔥 Instructions (Sear and Bake Method)¶

Prep the Steaks:
Remove the steaks from the fridge and packaging. Let them rest at room temperature for 30 minutes to 2 hours.
Preheat:
Oven to 375°F / 190°C.
Heat an oven-safe skillet on high until smoking hot.
Season:
Rub both sides of the steaks with olive oil.
Mix the salt, black pepper, and white pepper. Rub this mix evenly over both sides of each steak.
Sear:
Sear steaks for 2–3 minutes per side.
If your steak has a fat cap, sear that edge too for 2–3 minutes.
Bake:
Transfer the skillet to the oven. Cook until internal temperature is:
125°F / 52°C for medium-rare (remove at 130°F / 54°C to allow for rest rise)
Use a meat thermometer for best results.
Finish:
While steaks cook, mix butter and minced garlic.
When steaks come out of the oven, top each with 1 tbsp / 15 g of garlic butter.
Let rest 10 minutes before slicing.

🧈 Optional Cooking Methods¶

🔄 Reverse Sear¶

Preheat oven to 250°F / 120°C.
Place steaks on a wire rack over a baking sheet.
Bake until internal temp is 10–15°F / 5–8°C below your target.
Sear in a hot oiled skillet for crust.

🧈 Butter Basting¶

Pat steaks dry, season generously (skip oil).
Heat 2 tbsp / 30 ml oil in a skillet.
Sear 2–3 minutes, flip, and sear 30 seconds.
Add 4 tbsp / 60 g butter and aromatics (thyme, rosemary, garlic cloves).
Baste with spoon constantly while flipping every minute until done.

🔥 Grilling¶

Preheat grill to 500°F / 260°C.
Sear 3 minutes per side, then reduce heat to medium-low.
Close lid and grill until internal temp reaches your preferred doneness.
Rest steaks under foil for 5–10 minutes, with 1 tbsp / 15 g butter on top.

🥩 Doneness Guide (Remove Steaks ~5°F / 2°C Before Final Temp)¶

Doneness	Final Temp °F	Final Temp °C
Rare	125°F	52°C
Medium-Rare	130°F	54°C
Medium	140°F	60°C
Medium-Well	150°F	66°C
Well Done	160°F+	71°C+

💡 Notes¶

Resting is essential. It allows juices to redistribute and steak to finish cooking.
Cast iron skillets work best for searing due to heat retention.
Aromatics like rosemary, thyme, and smashed garlic elevate butter basting.

🔬 Nutrition (Per Serving - 1 Steak)¶

Calories: 475 kcal
Protein: 50 g
Fat: 28 g (Saturated: 12 g)
Carbohydrates: 1 g
Cholesterol: 174 mg
Sodium: 1387 mg
Potassium: 800 mg
Vitamin A: 350 IU
Calcium: 50 mg
Iron: 3.6 mg

Cook like a steakhouse pro — from the comfort of your home.