Ingredients
Method
- Remove the steak from the refrigerator 30 to 45 minutes before cooking and set it on a plate at room temperature. Cold steak hitting a hot pan cooks unevenly.
- Pat the steak completely dry with paper towels. Moisture on the surface creates steam, which prevents browning. Dry surface = better crust = better fond for any pan sauce.
- Season generously on both sides with kosher salt and freshly cracked black pepper. Press the seasoning in lightly with your hand.
- Preheat your oven to 400°F (205°C).
- Heat a stainless steel or cast iron skillet over medium-high to high heat for 2 to 3 minutes until very hot. Add 1 tbsp neutral oil and heat until it shimmers.
- Place the steak in the pan and leave it alone. Sear for 2 to 3 minutes without moving it. Still contact with the pan builds the deep brown crust. Do not press down or move the steak — you'll break the crust and lose fond.
- Flip once and sear the second side for 2 minutes. If the steak has a thick fat cap, hold it on its edge briefly to render and brown the fat.
- Transfer the pan to the oven (use oven mitts — the handle is extremely hot). Cook until the internal temperature reaches your target doneness (see chart below).
- Remove the steak from the pan and transfer to a cutting board. Rest for 5 to 10 minutes before slicing — this allows the juices to redistribute. Do not skip this step.
- Slice against the grain and serve immediately.
Notes
Why pat the steak dry: Surface moisture is the enemy of browning. When a wet steak hits a hot pan, that moisture has to evaporate before the surface temperature can rise high enough for the Maillard reaction to occur. By the time it does, the exterior is often overcooked. A dry surface browns immediately on contact — and better browning means better fond for your sauce.
Why rest the steak after cooking: As meat cooks, its muscle fibers contract and push moisture toward the center. Resting allows those fibers to relax and reabsorb that moisture. Slice too early and the juices run out onto the cutting board instead of staying in the meat. Five to ten minutes of resting makes a significant difference in how juicy the steak tastes.
Why use a stainless steel or cast iron pan: Both materials tolerate the high heat needed to build a proper crust without warping. Non-stick pans are not oven-safe at 400°F and cannot develop the same fond. The fond left in the pan after the steak rests is the starting point for a red wine shallot reduction or any pan sauce.
If the steak is sticking to the pan: It isn't ready to flip yet. A properly seared steak releases naturally from the pan when the crust has formed. If you feel resistance when you try to move it, wait another 30 seconds and try again.
Medium rare is ideal for ribeye and New York strip — the fat renders fully and the texture is at its best.
Why rest the steak after cooking: As meat cooks, its muscle fibers contract and push moisture toward the center. Resting allows those fibers to relax and reabsorb that moisture. Slice too early and the juices run out onto the cutting board instead of staying in the meat. Five to ten minutes of resting makes a significant difference in how juicy the steak tastes.
Why use a stainless steel or cast iron pan: Both materials tolerate the high heat needed to build a proper crust without warping. Non-stick pans are not oven-safe at 400°F and cannot develop the same fond. The fond left in the pan after the steak rests is the starting point for a red wine shallot reduction or any pan sauce.
If the steak is sticking to the pan: It isn't ready to flip yet. A properly seared steak releases naturally from the pan when the crust has formed. If you feel resistance when you try to move it, wait another 30 seconds and try again.
Doneness Temperature Chart
| Doneness | Pull Temperature | Final Temp (after rest) |
|---|---|---|
| Rare | 120–125°F | 125–130°F |
| Medium Rare | 128–132°F | 130–135°F |
| Medium | 135–140°F | 140–145°F |