Choose the right cut of steak: Different cuts of steak require different cooking methods. For example, a filet mignon is best cooked with a dry heat method like grilling, while a tougher cut like a flank steak is best cooked low and slow.
Let the steak come to room temperature: Take the steak out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This will help the steak cook more evenly.
Season generously: Season the steak with salt and pepper on both sides, and any additional herbs or spices you prefer.
Preheat your cooking surface: Make sure your grill or pan is preheated before adding the steak. This will help create a sear on the outside of the steak and prevent sticking.
Cook to the right temperature: Use a meat thermometer to determine when the steak is cooked to your desired level of doneness. For a medium-rare steak, cook until the internal temperature reaches 130-135°F.
Let the steak rest: Let the steak rest for a few minutes before cutting into it. This will allow the juices to redistribute and result in a more tender and flavorful steak.