Indulge in the delicious flavors of tender, melt-in-your-mouth Rib-Eye steak or a juicy and flavorful New York Strip right in the comfort of your own kitchen. With these helpful tips, you can easily make buttery pan-seared steaks that will impress your taste buds in less than 20 minutes. From start to finish, enjoy the experience of preparing mouthwatering steakhouse style steaks at home

To create the ultimate Steakhouse Steak at home, it's essential to use high-quality steak cuts. Optimal choices for this mouth-watering dish include boneless Ribeye (also known as Australian Scotch Fillet), New York Strip (also known as Australian Porterhouse), and Eye fillet. These cuts are widely regarded as the best for achieving exceptional results. Additionally, Sirloin or Australian Rump can be considered as alternative options. Throughout this post, you'll find these cuts highlighted, ensuring that you have the best selection for crafting the perfect steak recipe.

Here are the key points on how to get perfect results when cooking steak in the pan:

• Bring the steaks close to room temperature and pat them dry with a paper towel.
• Preheat a heavy-duty, thick-based frying pan or a cast iron skillet until it reaches a smoking point.
• Drizzle a small amount of oil into the pan, ensuring it is evenly coated.
• Season the steaks with salt and pepper just before placing them in the pan.
• Sear one or two steaks at a time to allow for a nice sear and prevent overcrowding.
• Give the steaks enough space in the pan to develop a delicious crust.
• Cook each side for a few minutes, depending on the desired doneness, to achieve a beautiful sear.
• Use a meat thermometer to ensure the steaks reach your desired internal temperature.
• Allow the steaks to rest for a few minutes before serving to let the juices redistribute.

By following these steps, you'll be able to enjoy perfectly seared steaks with a flavorful crust and tender interior. 

What's the Best Oil for Cooking Steak in a Pan?

When it comes to cooking steak, it's recommended to use an oil that can withstand high temperatures without burning. Two excellent options are canola oil and coconut oil. These oils have high smoke points, making them suitable for searing steaks at high temperatures.

There are two common approaches to using oil when cooking steak. Some chefs prefer to oil the steak itself before adding it to a hot, dry pan. Alternatively, you can add oil directly to a smoking hot pan, allowing the oil to heat up until it shimmers.

By using either canola or coconut oil in a hot pan, you'll achieve a delicious, crisp, and even golden crust on the outside of your steak. This will enhance the overall flavor and texture of the steak, resulting in a satisfying dining experience.

Enhance the flavor of your steak with these tips:

•  Incorporate real butter to add richness to your steak.
• Reserve the butter until near the end of the cooking process to prevent it from burning. Optimal results can be achieved with slightly browned butter, providing a nutty sauce to accompany your steak.
• Infuse the butter with garlic cloves and herbs by frying them for a minute, allowing the flavors to release and enhance the overall taste.
• To baste the steak, carefully tilt the pan towards you. If you prefer, tilt the pan away from you, just enough to create a pool of butter on the side of the pan.
• Baste your steaks using a large spoon to ensure they are coated with the flavorful butter.
• Use tongs to rub the steaks with the garlic, adding an extra layer of flavor to enhance the overall taste.

With these techniques, you can elevate the taste of your steak by incorporating butter, herbs, and garlic to create a delectable and memorable dining experience.

Different levels of doneness result in varying textures for steaks. Here are descriptions of each doneness level:

•  Rare Steaks: Rare steaks have a soft texture and maintain an indent when pressed. They are cooked very briefly, leaving the center cool and red.
• Medium-Rare Steaks: Medium-rare steaks have a soft and springy feel. They are cooked a bit longer than rare steaks, resulting in a warm red center with a hint of pink.
• Medium Steaks: Medium steaks have a slightly tighter springy feel and a bouncy texture. They are cooked a bit longer, with a warm pink center.
• Medium-Well Steaks: Medium-well steaks are slightly firm to the touch. They have a reduced amount of pinkness and are cooked longer to achieve a more cooked-through result.
• Well-Done Steaks: Well-done steaks are firm or hard to the touch. They are cooked thoroughly with no pinkness, resulting in a fully cooked and browned steak.

These descriptions help you understand the varying textures and levels of doneness for steaks, allowing you to choose the one that best suits your preferences.

• Rare: Cook the steak to an internal temperature of 120-125°F (50°C). This will result in a rare steak with a cool, red center and a soft texture.
• Medium Rare: Cook the steak to an internal temperature of 130-135°F (55°C). This will give you a medium-rare steak with a warm, red center and a tender, slightly springy texture.
• Medium: Cook the steak to an internal temperature of 140-145°F (60°C). This will yield a medium steak with a warm, pink center and a slightly firmer, springy texture.
• Medium Well: Cook the steak to an internal temperature of 150-155°F (65°C). This will produce a medium-well steak with a slightly firm texture and a reduced amount of pinkness in the center.
• Well Done: Cook the steak to an internal temperature of 160°F (70°C) and above. This will result in a well-done steak with a fully cooked, browned center and a firm or hard texture.

Cooking time for 2 inc steak

• Rare: Cook the steak for about 2 minutes on each side. This will result in a rare steak with a cool, red center.
• Medium-rare: Cook the steak for about 3 minutes on each side. This will give you a medium-rare steak with a warm, red center and a slightly more cooked exterior.
• Medium: Cook the steak for about 4 minutes on each side. This will yield a medium steak with a warm, pink center and a slightly firmer texture.

How Long to Rest a Steak

Resting a steak after cooking is essential to allow the juices to redistribute and settle within the meat, resulting in a more flavorful and tender steak. While some people prefer to serve steak immediately, it is generally recommended to let it rest for about five minutes before serving.

Here is a recipe for cooking steaks and the recommended resting process:

Ingredients:

•  4 steaks, approximately 7-8 ounces (200 grams) each, 1-inch thick (rib-eye, scotch fillet, New York strip, porterhouse, sirloin, or rump)
• Salt and pepper, for seasoning
• 2 tablespoons of olive oil, divided
• 4 tablespoons of butter, divided
• 6 cloves of garlic, lightly crushed with the back of a knife, divided
• 6-8 sprigs of thyme or rosemary, divided

Instructions:

1. Take the steaks out of the refrigerator and let them sit at room temperature for at least 20 minutes before cooking.
2. Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan.
3. Season the steaks with salt and pepper just before placing them in the pan.
4. When the pan starts smoking, carefully lay the steaks in the pan away from you (cook one or two at a time). Cook for 1-2 minutes on each side until the bottom is crisp. Flip the steaks and sear for another minute on each side until you achieve a nice, even golden color and crisp texture. Sear the sides of the steaks for an additional minute to render the fat.
5. Reduce the heat to medium-low and add 2 tablespoons of butter, 3-4 sprigs of thyme (or rosemary), and 3 cloves of garlic to the pan. Allow the butter to foam while frying the herbs and garlic for 1 minute to infuse flavors into the pan.
6. Place the cloves of garlic on top of the steaks and baste them with the butter. Tilt the pan toward you, using an oven mitt to hold the handle, allowing the butter to pool in the pan. Baste the steaks with a large spoon.
7. Continue basting the steaks for another minute or two until they reach your desired level of doneness. For well-done steaks, flip them a couple more times while cooking until they are done to your preference.
8. Discard the thyme (or rosemary) and garlic from the pan, and transfer the steaks to a plate. Pour the pan juices over the steaks.
9. Allow the steaks to rest for about 5 minutes before serving. This will ensure that the juices redistribute within the meat, resulting in a more flavorful and tender steak.
10. Repeat the process with the remaining steaks.

By following these steps, you will achieve deliciously cooked steaks with a flavorful crust, and letting them rest will enhance the overall dining experience. Enjoy your meal!

Please note that the cooking times provided in the original recipe may vary depending on the thickness of the steaks and personal preferences. Adjust the cooking time accordingly to achieve your desired level of doneness.