You want a strong sear to lock in flavor and create that golden crust.

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 Step 4: Sear First

Cook each side for about:

• 2–4 minutes depending on thickness

Don’t move it too much—let that crust form.

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 Step 5: Add Butter & Aromatics

For next-level flavor, add:

• butter
• garlic
• thyme

Then baste the steak as it finishes cooking.

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 Step 6: Cook to Temperature

Here’s your guide:

• Rare: 120–125°F
• Medium-rare: 130–135°F (most recommended)
• Medium: 140–145°F

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 Step 7: Let It Rest

Rest your steak for 5–10 minutes.

This keeps it juicy and prevents all the flavor from spilling out when you cut it.

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 Cooking Tips for Each Cut

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Ribeye Tips:

• Great on the grill
• Handles high heat well
• Don’t trim the fat—it adds flavor

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Filet Tips:

• Cook gently to avoid drying
• Use butter for extra richness
• Wrap in bacon for more flavor

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Strip Steak Tips:

• Sear well for a crisp crust
• Slice against the grain for tenderness
• Great for pan-searing

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 Flavor vs Texture: The Real Debate

This debate really comes down to one question:

 Do you value flavor or tenderness more?

• Ribeye = flavor
• Filet = tenderness
• Strip = balance

Some people want a steak that explodes with taste.
Others want one that melts effortlessly.

There’s no wrong answer—just preference.

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 Steakhouse Secrets

Ever wonder why steak tastes better at restaurants?

Here’s why:

• higher heat cooking
• lots of butter
• proper resting time
• high-quality cuts

You can replicate all of this at home with the right technique.