### Key Features
* **Perfect Crust**: A hot pan and the right amount of oil give the steak that irresistible golden-brown crust.
* **Juicy and Tender**: Whether you like your steak rare, medium, or well-done, this method keeps it flavorful and never dry.
* **Simple Seasoning**: Just salt, pepper, and garlic let the meat shine—but you can elevate it further with herbs and butter.
* **Pan-Seared or Grilled**: This recipe works on the stovetop, grill, or even in the oven with reverse-sear.
### Ingredients You’ll Need
* **High-Quality Steak**: Ribeye, sirloin, filet mignon, or New York strip—choose your favorite cut.
* **Salt & Pepper**: Generously seasoned to enhance the natural flavor.
* **Oil with High Smoke Point**: Like canola, avocado, or grapeseed oil for that perfect sear.
* **Garlic & Fresh Herbs** (optional): Add rosemary or thyme for an aromatic finish.
* **Butter**: Basted during the final minutes of cooking for extra richness.
### Cooking Tips for Steak Perfection
* **Bring to Room Temp**: Let the steak sit out for 20–30 minutes before cooking for even doneness.
* **Preheat Your Pan or Grill**: High heat is key to getting that flavorful crust.
* **Use a Meat Thermometer**: For precision, especially if you’re aiming for medium-rare or medium.
* **Let It Rest**: After cooking, rest your steak for 5–10 minutes to allow juices to redistribute.
### Internal Temperature Guide
* Rare: 120–125°F (49–52°C)
* Medium-Rare: 130–135°F (54–57°C)
* Medium: 140–145°F (60–63°C)
* Medium-Well: 150–155°F (65–68°C)
* Well-Done: 160°F+ (71°C+)
### How to Serve
Serve your steak with classic sides like garlic mashed potatoes, roasted vegetables, a crisp salad, or even fries. A drizzle of pan sauce or compound butter adds a gourmet touch without any extra effort.
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**In Summary**: This **Best Steak Recipe** is all about mastering the basics and letting quality ingredients shine. Whether you’re a steak novice or a seasoned cook, this guide will help you achieve that perfect sear, juicy interior, and bold flavor—every single time.
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