Best Cuts for Steak: Cooking Tips

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Blue Rings

Right Cut

Select cuts like ribeye, sirloin, or filet mignon for tenderness and flavor. Consider marbling (fat distribution) for juiciness.

Preparing the Steak

Remove from the fridge 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels to ensure a good sear.


Generously season with salt and pepper right before cooking. Optionally, add garlic powder, thyme, or rosemary for additional flavor.

Cooking Temperature

Use a meat thermometer to achieve desired doneness: Rare: 120-125°F (49-52°C) Medium Rare: 130-135°F (54-57°C)

Cooking Methods

Choose between grilling, pan-searing, or broiling based on preference. Each method affects flavor and texture differently.

Grilling Tips

Preheat grill to high heat. Sear each side for 2-3 minutes for medium-rare, adjusting time for desired doneness.

Pan-Searing Tips

Heat a cast-iron skillet over medium-high heat with oil or butter. Sear each side, flipping only once for a good crust.

Resting the Steak

Allow steak to rest for 5-10 minutes after cooking. This redistributes juices for a more flavorful and tender bite.


Slice against the grain for tenderness. Pair with sides like roasted vegetables, mashed potatoes, or a fresh salad.


Add a pat of compound butter, fresh herbs, or a drizzle of balsamic reduction to enhance flavors before serving.