How to Cook a Perfect Steak

Perfect Steak

Bone-in-rib-eye or NY strip steaks are the best and the below technique will work well on steak cuts that are maximum 1 1/2 inches thick. This instruction is for Medium-Rare. If you are looking for Well-Done, double all the times suggested below.
Course Entree
Servings 2
Calories 471kcal
Author Dr. Karen from


  • 1 lb Bone-In-Ribeye Steak 1 1/2 inches thick
  • Cast Iron Pan
  • Kosher mineral salt, or sea salt
  • Black pepper


  • Take out the steaks in the morning and rub with salt.
  • Leave the steak at room temperature for at least 3 hours or more. (If the room temperature is more than 70 degrees, don't leave the steak out all day but just a few hours.)
  • If you are unable to get the steak salted and to room temperature the slow way, put it in a plastic ziplock bag and run warm water over the meat for 15 minutes, then, salt it.
  • Put the cast-iron pan on the hottest burner and let it sit on the heat for at least 3 minutes and up to 5 minutes until it's screaming hot.
  • When the pan is hot, add the steak and sear for 2 minutes, 1 minute on each side, and - holding the steak upright with your tongs - spend about 2 minutes more searing all of the edges of the steak: the fat cap, the bone, and any red exposed flesh on the sides of the steak.
  • From this point on, I tweaked the original recipe a little.
  • Then turn the heat off under the pan and let your steak rest in the pan for another minute on each side.
  • Then, add grass fed butter, like Kerrygold, on top of the steak, and cover with aluminum foil and let it rest for 8 minutes.
  • Serve immediately.


Anya Fernald says to put the steak on the cutting board and, invert the cast-iron pan over the steaks, and let rest for 10 minutes. But I don't want to invert a greasy hot cast iron pan on my cutting board so I just let the steaks rest on the cast-iron pan for 8 minutes.


Calories: 471kcal | Protein: 45g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 117mg | Potassium: 607mg | Vitamin A: 35IU | Calcium: 16mg | Iron: 3.9mg