Pan-Seared Beef Steak – How to Achieve a Perfect Result

Anyone who has been lucky enough to taste “the best beef steak of their life” will likely: 1) never forget it and 2) compare every future steak to that champion. But you know why, right?

Because taste isn’t an exact science. On the contrary, it’s influenced by emotions and fleeting things: the atmosphere, company, plating, location, even the weather. And every time you tell the story, that memory becomes even more extraordinary—almost legendary. Repetition does that.

So no, we’re not asking you to forget your best steak memory. But we will show you how to recreate something close—maybe even better—right in your own kitchen. Let’s break it down into essential steps that can help you cook “the best steak you’ve ever made.”

1. Use a Cast Iron Skillet

The hotter it gets, the better. Cast iron skillets don’t just heat up more intensely than others—they also retain heat more evenly and for longer. That gives your steak a much better chance of cooking consistently and thoroughly.

2. The Skillet Must Be Hot When You Add the Meat

Hot is the magic word. You’ll know it’s ready when it starts to smoke slightly. Or do a quick test by dropping a bit of water in the pan—if it sizzles and forms little bubbles, it’s showtime. Time to bring in the star: the steak.

3. Let the Steak Reach Room Temperature First

Leave your steak out for 15–20 minutes before cooking, depending on the room’s temperature. This helps it cook evenly. While it rests, season it with Maldon salt and freshly ground pepper. You can also lightly coat it with olive oil—or drizzle a few drops directly into the pan. Why? You’ll find out in step 5.

4. Flip the Steak Every Minute

Use kitchen tongs—never a fork. Do not pierce or cut the steak during cooking. Instead, brown it well on all sides, even the edges. This creates a flavorful crust and locks in the delicious juices.

5. Baste It in Butter Toward the End

Add a chunk of butter to the pan and, as it melts, tilt the skillet slightly and spoon the hot butter over the steak repeatedly. This enriches the flavor and adds a luxurious finish. The olive oil used earlier helps prevent the butter from burning too quickly.

6. Use a Meat Thermometer

It’s the most accurate way to get the doneness you want—rare, medium, or well-done. Keep in mind the steak will continue to cook after being removed from the heat, especially if wrapped in foil to rest and retain its juices.

7. Let It Rest Before Serving

Perhaps the most important step of all: let the steak rest undisturbed for about 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful bite. A reward for your patience!