How to Cook a Perfect Steak
Generously season steaks with salt and freshly ground black pepper. For the best results, arrange the steaks on a wire rack set inside a foil-lined baking sheet and refrigerate, uncovered, at least 1 hour or up to 24 hours. If you don’t have time, let them sit on the counter while you get your heat your oven or grill.
Cooking Inside
Preheat the oven to between 200 and 250 degrees F. (The lower the temperature, the more evenly the meat cooks.)
Place the steaks, still on the rack, in the oven, and roast until they’re 10 to 15 degrees F rarer than you want to serve them. (For medium-rare, or 130 degrees F, remove at 115 degrees F.) An accurate meat thermometer is essential.
Just before removing the steaks from the oven, heat a cast-iron skillet or heavy stainless steel pan over high heat with 1-tablespoon oil. As soon as the oil begins to smoke, add the steaks to the pan with 1 tablespoon of butter and cook, shaking the pan slightly, until one side is nicely browned, about 45 seconds. Turn the steaks over, sear the second side, and then quickly sear the edges.
Remove the meat to a cutting board and allow to rest at least 5 minutes before serving.
Cooking Outside
Heat the grill. For gas, light the burners on one side and heat on low with the cover closed. For wood or charcoal, prepare a two-zone fire and rake the coals to one side when the fire is hot. How hot? You shouldn’t be able to hold your hand 3-inches from the grate for more than 3 seconds.
Place the steaks on the cooler side of the grill, cover, and cook until the temperature is between 110 and 120 degrees, about 10 to 15 minutes. Raise the heat on the hot side with more charcoal or by adjusting the burners. When the grill is hot (use the 3-second rule again), sear the steaks until evenly browned, rotating as needed, about 1-1/2 minutes total. Remove to a cutting board and allow to rest at least 5 minutes before serving.
