What is the best way to cook a steak?

The best way to cook a steak balances flavor development from a hot sear with gentle, controlled doneness inside. Achieving that balance depends on cut, thickness, fat content, and heat source. Science and tested culinary methods converge on a simple principle: create a deeply browned crust through the Maillard reaction while using a reliable way to bring the interior to the desired temperature without overcooking.

Choosing and Preparing the Cut
Begin with a quality cut and minimal trimming. Ribeye and strip steaks offer rich marbling that supports both flavor and juiciness. Tenderloin has less fat and cooks faster. Harold McGee, author of On Food and Cooking, explains that surface dryness and high heat favor the Maillard reaction, which produces complex savory flavors. Pat steaks dry with a paper towel and season simply with salt at least 30 minutes before cooking or just before searing to encourage a dry surface and even seasoning. Bring the steak to near room temperature before cooking to promote even heat penetration.

Cooking Methods and Safety
Two widely recommended approaches produce excellent results. The traditional sear-then-finish method applies very high heat in a cast-iron skillet or over hot coals to form a crust, then transfers the steak to moderate heat or an oven to finish. The reverse-sear method, advocated by J. Kenji López-Alt, Serious Eats, gently brings the steak close to the target doneness in a low oven or low grill, then finishes with a short, intense sear to develop the crust. Both approaches benefit from an instant-read thermometer to monitor internal temperature accurately. For safety, the United States Department of Agriculture Food Safety and Inspection Service recommends cooking whole cuts of beef to an internal temperature of 145 degrees Fahrenheit and allowing a three-minute rest. Reliance on time alone often misleads; direct measurement of temperature minimizes overcooking and reduces food-safety risk.

Causes and Consequences of Technique Choices
High, direct heat drives the Maillard reaction and creates the desirable crust. Extended exposure to heat, however, will move the zone of doneness inward and can dry lean cuts. Reverse searing reduces the temperature gradient from edge to center, producing a more uniform doneness. Overcooking reduces succulence and suppresses delicate flavors derived from fat and connective tissue breakdown. Undercooking risks pathogens when minimum safe temperatures are not met, especially in slices that were not properly handled or aged.

Cultural and Environmental Considerations
Preferences for doneness and meat types vary by culture. Argentine asado celebrates communal fire-cooked whole cuts while Japanese wagyu prioritizes intense marbling and brief, precise searing. Environmental and territorial factors influence choice as well. Sourcing beef from local ranchers or producers following regenerative grazing can affect flavor, support local economies, and reduce transport impacts. Choosing how to cook a steak therefore ties culinary technique to food safety, cultural practice, and environmental stewardship.