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Cooking the perfect steak of course starts with a good cut of meat.  T-bones and rib steaks are good choices.  I look for cuts that have nice marbling through them.

They may not be quite as lean, but they are more tender and juicy.

A cast iron skillet is part of the formula here.  They can be heated to very high temperatures and transfer heat evenly.  You can also transfer the steak to the oven after you have browned it to finish off the cooking for more well done cuts of meat.


  • how to cook a perfect steakBrush or re olive oil into the steak on both sides. The oil causes the heat to transfer to the meat fast and seal in juices and it makes the seasonings stick.
  • Apply any seasonings such as our steak rub mix and rub them in well
  • Heat a cast iron skillet to HIGH heat.  You don’t have to add more oil as the meat has been oiled but you can,
  • Sear the steak for 2 minutes on each side.

If you want the steak rare, it is now fully cooked.  For more well done cuts you have two options.  Either reduce the heat and continue turning it every two minutes, or place a pat of butter on top and put the skillet into an oven that has been preheated to 450 degrees.  A medium rare steak will be about 130 degrees when checked with a meat thermometer.  Take it out when the temperature reaches 125 degrees as the meat will continue to cook for a few minutes once it is removed from the heat.  For a Medium steak the temperature should be 145 0 150 degrees, 155 – 165 for medium well an over 170 for well done.