The Best Steak Recipe (2024)

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Posted by Jessica Pinney on April 28, 2015, last updated March 7, 2024

I am going to teach you how to make the best steak ever. And no, you won’t need a grill. The best steak is made on the stove top then finished in the oven.

The key to making the best steak starts with the key to making the best anything: great ingredients. You can not make a truly good dish without good ingredients. It just isn’t possible.

That being said, you’ll want to make sure you start this recipe with a nice piece of meat. The #1 thing I look at when buying meat is that it was raised antibiotic-free. The second most important is that it is grass fed.

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The best steaks I buy come fromour neighborhood butcher. If you can’t find grass-fed beef that was raised antibiotic free at your grocery store, I highly encourage you to seek out a butcher. You can also use a subscription service like Butcher Box.

The second most important key to making the best steak recipe is using a cast iron skillet. A super hot skillet is the secret to making a nice crust on the steak. Hopefully, you already own one. If not, you can buy one for around $25 and it will last a lifetime. Everyone should have a cast iron skillet in their kitchen!

The final key to making the best steak? Blue cheese butter. This can be whipped up in a jiffy and is melted on top of the steak at the end of cooking. Yum!

The Best Steak Recipe

Learn how to make the best steak ever, cooked on the stovetop then finished in the oven.

Author: Jessica Pinney

Servings: 1

Prep Time: 30 minutes minutes

Cook Time: 14 minutes minutes

Print Recipe

4.20 from 5 votes

Ingredients

Steak Ingredients:

▢ 1 Tablespoon Butter (or Vegetable Oil)
▢ 1 1.5-2 lb Ribeye or NY Strip
▢ 1/4 teaspoon dried parsley
▢ 3/4 teaspoon black pepper
▢ 1/2 teaspoon garlic powder
▢ 1-2 teaspoons Coarse Salt

Blue Cheese Steak Butter:

▢ 2 tablespoons crumbled blue cheese
▢ 1 Scallion (sliced very thin)
▢ 4 Tablespoons Butter (room temperature)

Instructions

Take your steak out from the fridge about 30 minutes before you want to cook it. Preheat oven to 400 degrees.
Combine the parsley, garlic powder, and black pepper in a small bowl. This mixture is enough for 3-4 steaks, so apply accordingly to the amount of meat you are making.
Pat your steak dry with a paper towel (very important!!). Sprinkle one side of your steak with the parsley/garlic/pepper mixture. Then apply a liberal coating ofcoarse salt. The salt is what is going to give our steak that delicious crust, so make sure the entire piece is covered.
Heat your oil or butter in acast iron skilletover medium-high heat for a few minutes. Once it is thoroughly heated, place the seasoned side of the steak face down in the pan. It is important not to move the steak after you place it, so it can form the crust. Quickly season the other side of the stake. Cook 5-7 minutes per side. Use a tong to brown all edges.
After cooking each side, transfer the skillet to your preheated oven. Cook for about 6-12 minutes, until the desired doneness. Test with a meat thermometer to see how done it is. Medium-rare (135°) is the ideal temperature to bring out the flavor of the meat. If you like yours a little less pink, you could cook until it is Medium (145°). Of course, you could cook in even longer to medium-well or well, but why would you want to ruin a great piece of meat??
While the steak is finishing in the oven, you should be making the steak butter. Mix together the butter, crumbled blue cheese, and scallions. Add salt to taste.
When steak is at the desired temperature, move to a plate. Cover steak with 1 tablespoon of the blue cheese butter, then cover with aluminum foil for 10 minutes (temperature will rise 5-10°, so keep that in mind). This is important because it allows the meat to “rest” and soak in all of its own juices. When finished, slice against the grain and serve! Feel free to use the remaining steak butter.

Nutrition

Calories: 1465kcal (73%)

Reader Interactions

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Thalia @ butter and brioche says
May 2, 2015 at 10:43 pm
I definitely need to try this recipe out to establish whether it is “the best” steak – but is sure does look mouthwateringly delicious!
Reply
Sofia says
May 4, 2015 at 10:42 am
See Also
Tourtiere: Meat and Potato Pie recipe German Potato Salad Recipe Cornbread Tamale Pie Recipe
This looks like something that should be served in a restaurant!!
Reply
Michelle says
February 13, 2016 at 8:34 am
It was too salty. I thought the salt will create a crispy crust which I can remove later, but the salt was just absorbed to the steak.
I would adjust the amount of salt later.
Reply
- Jessica Pinney says
  February 15, 2016 at 4:39 am
  It sounds like your skillet wasn’t hot enough. At the right temperature it will create a crispy crust.
  Reply
Kate says
March 8, 2016 at 3:37 am
I was concerned about the salt too…but it allowed for a great coating. I used an iron skillet with butter heated very high before I added my steaks. The steaks were perfect! We’re not fans of blue cheese…so I did a garlic butter instead. Extremely tender. Definitely my new go-to recipe for our steak dinners.
Reply
Barbara says
March 18, 2016 at 11:37 pm
I made this tonight and it was the most delicious steak I have ever had. I will never cook steak any other way again. Thanks.
Reply
- Jessica Pinney says
  March 18, 2016 at 11:50 pm
  I’m so glad you liked it, Barbara! It is definitely the only way we prepare steak in this house 😀
  Reply
Kort says
May 17, 2016 at 6:44 pm
Thanks for this Jessica. I concur about getting the best possible quality grass-fed, antibiotic-free steak. We’re a steak loving family I will definitely try this method. I usually grill our steaks though. Our normal process is to marinate the steaks for a few hours before grilling in Worcestershire sauce and perhaps some salt and pepper or steak seasoning with garlic. Another trick I picked up is to marinate in Italian salad dressing. The results can be amazing!
BTW, what are your favored cuts for steak? Top quality Prime is what we usually go with, but the cuts can vary. We tend towards nicely marbled T-bones or NY Strip though.
Reply
- Jessica Pinney says
  May 19, 2016 at 2:36 am
  You’re very welcome, Kort!
  I grew up with grilled steak and that’s what I always had until this method. After searing then finishing in the oven, I haven’t even grilled a single one! Your marinade sounds great. We usually get a porterhouse or ribeye, but there’s not really a cut I’d turn down!
  Please let us know how you liked this recipe after you try it. Hoping you’ll love it!
  Reply
Jake says
January 2, 2017 at 10:29 am
I did this not long ago and I absolutely loved it! My mom and GF said it was best steak they’ve had!
Reply
- Jessica Pinney says
  January 2, 2017 at 10:53 am
  Glad your family enjoyed it, Jake!
  Reply
Jayna says
January 5, 2017 at 10:51 am
Just made this for lunch . It really is the best steak I ever had !
Reply
Michael says
January 9, 2017 at 6:04 pm
Is there a way to do this without a cast iron skillet?
Reply
- Jessica Pinney says
  January 9, 2017 at 6:12 pm
  You need the cast iron skillet to get the sear. The only other way would be with a tool like the Searzall Torch Attachment. It would be much more cost-effective to buy a $25 cast iron skillet.
  Reply
Theress says
January 16, 2017 at 7:17 pm
Would this work in a stainless steel skillet
Reply
Mandalynn says
January 20, 2017 at 4:12 pm
How thick are these steaks?
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kz says
May 21, 2017 at 6:03 am
Have you ever tried coating with coffee grounds? I had a steak a few years ago called kona steak, and it was the most delicious I had ever had…the coffee along with other seasonings created the crust…looking for a little healthier way to create a great steak. The butter of course makes anything taste better…not necessarily the best on the waistline. I’m going to try this for entertaining purposes as it does sound delish…just wondering if you’ve tried coffee to make a crust on steaks.
Reply
Sarah says
July 7, 2017 at 5:31 am
My family would really enjoy this!
Reply
Nona says
August 29, 2017 at 4:51 pm
I am not that crazy about stea. An occasional one is okay with me ; BUT !!!
I tried this recipe and guess what ?
IM NOW HOOKED!
I reduced the salt and my steak was awesome !
Reply
Kayla L. says
October 2, 2017 at 12:40 pm
I don’t have an iron skillet. What would your recommendation be to get similar results?
Reply
- Jessica Pinney says
  October 2, 2017 at 1:07 pm
  You can use a regular non-stick skillet, but you will not get the same crispy sear. I would highly recommend buying a cast iron skillet. You can get one for around $25 and it will literally last a lifetime.
  Reply
Christa says
October 14, 2017 at 5:03 pm
I have made this recipe for my husband for every major holiday (New Years, Valentine’s, Birthday, 4th of July) this past year. It is his absolute favorite and makes me feel like a pro in the kitchen. Thanks for sharing.
Reply
- Jessica Pinney says
  October 14, 2017 at 5:06 pm
  Aww, Christa, that warms my heart! I am so glad you guys have enjoyed it. Thank you for taking the time to leave a comment. 🙂
  Reply
Patty says
December 30, 2017 at 3:55 pm
I always love a good steak but I would like to help everyone out by saying that all meat that is on the shelf is antibiotic free. As a dairy producer and meat producer, it is illegal for me to sell meat or milk that has any… any drop of antibiotic residue. I have a great veterinarian relationship and have been set by strict protocols as to when I can give medicine and how long the animal has to stay in my care until the antibiotic has left their system. Please be advised that many of the antibiotic marketing is just a gimmick to get you to buy that piece of meat. All of it on the shelf is free of antibiotics. Side note, love the recipe!
Reply
Denise says
May 26, 2018 at 9:47 am
I love this recipe. It was delicious. Thanks
Reply
Karen says
July 24, 2018 at 6:03 pm

We LOVE this steak recipe! We make it a few times a month with really thick cut, grassfed ribeyes. Amazing!
Reply
Audra says
April 21, 2019 at 11:41 am

I followed your recipe pretty closely, and the steaks turned out AMAZING!! I used top sirloin angus beef. Thanks for sharing your recipe!
Reply
Leonardo Dicaprio says
September 23, 2019 at 4:33 pm
This is such a great food
Reply
Terri Wood says
November 24, 2019 at 3:55 pm

This is my “go-to” steak recipe! We bought a cast iron skillet as suggested. The crust, the bleu cheese butter… this is the stuff of Dreams!!
Reply
patrick w lewis says
April 1, 2020 at 9:21 am
I love this method to cook steak, try it with a simple sirloin, however the time on the stove here is way to long, try a hotter pan, just long enough to sear it, like a minute or less, than the oven, also instead of garlic powder which burns at high heat, throw in fresh cloves of garlic, the oil will soak it up and transfer it to your meat.
Reply
Joe Mousseau says
May 6, 2020 at 3:42 pm
Just found your recipe on website,cookingwithjanica,will try tonight,while romancing wife. A-pre moms day dinner. After 52 years of marriage dad needs a new spice???
Reply
Julian Hudson says
March 25, 2021 at 5:40 pm
I made 2 steaks tonight using this recipe and they turned out very tasty. The only step that I would not bother with in the future is to put them in the oven. I put my steaks in the oven and inserted a meat thermometer, just as instructed, and set it for 135F.
Well my steaks weren’t in there for the 6-12 mins before the thermometer went off. They were hot enough from the time they had cooked on the stove that they’d already achieved and exceeded the target temperature.
Thankfully they hadn’t spent long enough time above the target temp to get tough.
Reply
Greg says
December 11, 2022 at 12:26 pm

The times on this recipe are way too long. After cooking on medium high in the skillet on both sides for 5 min each, the temperature of my steak was already 165 and very well done.
Reply
Lisa says
December 19, 2022 at 3:18 pm

Hands down, the best steak we’ve ever made at home!! It’s tender and juicy and bursting with flavor.
Reply

FAQs

What is the secret to the perfect steak? ›

During cooking, aim to cook your steak medium-rare to medium – any more and you'll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook. After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

Read The Full Story ›

How to cook the best steak ever? ›

One of the best ways to cook a steak is by pan searing it. Pan searing is a cooking method that involves heating a pan to a high temperature, adding a bit of oil or butter, and cooking the steak on both sides until it's golden brown and cooked to the desired temperature.

Learn More Now ›

How to make steak tender and juicy? ›

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

Discover More ›

How to make a delicious well done steak? ›

How to cook steak in oven to well? You'll want to preheat your oven to 450F while also heating a cast iron skillet in it. Take the skillet and use it on the stove to sear the steaks, then put it all in the oven. You will cook it for 12 to 14 minutes total, taking care to flip the steaks midway.

What makes a steak more tender? ›

Force: Pounding, Massaging, Cutting, and More

Mallets and meat pounders, for example, can be used to hammer steaks and thin slices of meat; the heavy force from banging the meat breaks up the connective tissue and collagen around the muscle fibers, causing the muscle fibers to separate and the meat to be more tender.

Know More ›

How do chefs make steak so good? ›

Harold McGee, the American food scientist, believes that the secret to a good steak is twofold: 'warm meat and frequent flips. ' To achieve the former, McGee recommends mummifying the steak in cling film and then submerging it in a bath of warm water for about an hour before you're due to start cooking.

Find Out More ›

How do restaurants make their steaks so tender? ›

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Tell Me More ›

What does Texas Roadhouse do to make their steaks so tender? ›

How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.

What seasoning do you put on steak? ›

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

Do you cook steak on high heat? ›

Steaks should always be cooked on high temperatures to sear the outside and trap the juices and flavor inside. Steaks should almost always be cooked on a grill or in a pan on high heat: all cooking guidelines below are for one-inch thick steaks. Rest your steak for five minutes under aluminum foil before eating.

Find Out More ›

How to pan fry a steak well? ›

Heat a heavy-based frying pan until very hot but not smoking. Drizzle some oil into the pan and leave for a moment. Add the steak, a knob of butter, some garlic and robust herbs, if you want. Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.

View Details ›

What is the secret to a steakhouse steak? ›

Salt, salt and more salt

The pros really know how to season meat. Coating the steak with an even layer of salt brings out the meat's beefy flavors. You might be shocked at how much salt we use, but almost no one sends back a steak because it's overseasoned.

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How do you get the best tasting steak? ›

Steak cooking tips!

Bring to room temp! ...
Pat dry and season the steak generously with salt and pepper – this helps form that amazing crust we all know and love about great steaks;
Get your skillet SMOKING HOT before putting the steak in – again, for the crust.

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Jul 19, 2019

Get More Info Here ›

How can I make my steak more flavorful? ›

This will impart the delicious buttery flavor you know and love from your favorite steakhouse. A quick and easy tip that packs a punch of flavor is rubbing your cooked steak with a clove of garlic. Simply slice your garlic in half and rub the cut side all over your resting steak.

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What is the best technique for cooking steak? ›

Sous vide is one of the best methods to use to ensure that your steak comes out juicy and tender. This is an especially handy method to use for tough cuts of steak, like chuck or brisket, that require slow, even cooking to tenderize.