TIP 1
Never cook a cold steak. Taking your steak out of the fridge to temper at least 30 minutes before cooking will help your steak cook more evenly.
TIP 2
You need a hot pan or hot grill. This enables that beautiful steakhouse sear on the outside. Never cook a steak on a cold pan or in cold oil.
TIP 3
If there is a fat cap on your steak, sear that part first to render out the delicious fat.
TIP 4
Set it and leave it for at least 2-3 minutes. Don't turn your steak too many times. Let it develop a nice, browned sear before turning it.
TIP 5
Use a meat thermometer to ensure the desired doneness. 125F for rare, 130F for medium rare, and 135F for medium. Alternatively, use a cake tester! Stick the cake tester in the middle of the steak for about 10 seconds, bring the tester to the bottom of your lower lip or the inside of your wrist. If the tester is lightly warm, the steak is rare; if the tester is solidly warm but not hot, the steak is medium rare; If the tester is hot, the steak is medium or done.
TIP 6
Let the steak rest! This process is critical as it allows the steak to reabsorb its juices. Cutting the steak while it is still piping hot will result in a drier and much less desireable experience.