The best steak recipe in the world
I am not a food blogger, but this recipe is too good not to share!
This recipe has come from my many years of making steak for my very carnivore, meat loving husband.
Fact: I didn’t grow up eating beef, we were not allowed to eat red meat so i had no idea how to cook it!
After years of trying different recipes, this is my very own one that i have perfected after trying hundreds of recipes. I always get asked to write down the recipe and steps, so here it is in blog form so that you can save it and come back to it as often as you like.
I am going to get straight to it since i know that no one reads the entire essays most food bloggers, that everyone skips, before they get to the recipe part. Seriously, i think they could confess to a murder yet no one would know since we all jump to the recipe!
The best steak recipe
Things you will need:
Cast iron skillet
Tongs
Ingredients:
Steak (any cut will work, i like to use a good rib eye, but any cut will work)
Fresh rosemary (two or three sprigs)
Salt
Butter (around a quarter of a cup per steak)
Olive oil
Thyme (1 tablespoon)
Garlic (4 cloves)
I didn’t put exact measurements because i actually don’t measure anything but will explain my method.
The method
Step one: Heat your cast iron on a medium heat. Add the butter. I suggest making one steak at a time. Add quarter cup of butter and a drizzle of olive oil.
Step two: Add a generous amount of salt to each side of your steak and let it sit for around 5 to 10 minutes. You will notice the meat change to a deeper shade of red.
Step three: Add your rosemary, thyme, and garlic cloves to the cast iron once it is nice and hot.
Step four: Add the steak. Cook on for around 20 minutes on each side. Cook more or less, depending on how you like your steak cooked and the thickness. As you are cooking, take a spoon and pour the melted butter an olive oil on to the steak to help the flavor spread.
That’s it! A simple, no stress way to cook steak. It is literally so easy and will impress anyone. Great to make for an at home date night, anniversary, or anytime you feel like it! It is such a hit with my kids too, they will run to the kitchen when they can smell it cooking!
Side dishes.
My favorite companion to a good steak is perfect and fluffy mashed potatoes.
Try this:
Chop your potatoes into small cubes. Yellow potatoes are my favorite for mash.
Boil in salted water until soft.
Strain and add you potatoes back to the pot, or you can place them in a bowl.
Add milk. Just a little at a time, you don’t want to make it too runny.
Add a generous amount of butter and some salt and pepper.
Mash it all together until fluffy and soft.
I sometimes like to add some roasted garlic and rosemary for some extra flavor.
Other options for sides could be salads or sauteed vegetables.
The Best Steak Cuts: Which Cut Should You Choose?
Before you make the perfect steak, it helps to know which cut you’re buying. Different cuts have different levels of marbling, tenderness, and flavor, so the best steak for you really comes down to what you’re looking for.
Ribeye
If you love a rich, juicy, restaurant-style steak, ribeye is hard to beat. It has generous marbling throughout the meat, which melts as the steak cooks and gives it incredible flavor and tenderness.
Ribeye is especially delicious when cooked in a hot cast-iron skillet with butter, garlic, and fresh herbs. Look for a steak with plenty of fine white marbling rather than one that is completely lean.
Best for: Maximum flavor and a rich, buttery texture.
New York Strip
New York strip is a wonderful all-around steak. It has a good balance of tenderness and beefy flavor, with less fat than a ribeye but still enough marbling to keep it juicy.
It’s also an easy cut to cook at home because it’s substantial enough to develop a beautiful seared crust while remaining tender inside.
Best for: A classic steak with a great balance of flavor, tenderness, and texture.
Filet Mignon
Filet mignon is known for being exceptionally tender. It comes from a relatively inactive muscle, which means the meat has a very soft, almost buttery texture.
The tradeoff is that filet doesn’t have as much fat or beefy flavor as ribeye or strip steak. If you choose filet, a flavorful butter sauce or herb butter is a great way to add richness.
Best for: Maximum tenderness and a special-occasion dinner.
Sirloin
Sirloin is an excellent option when you want a delicious steak without spending as much. It is leaner than ribeye and strip steak but still has plenty of beefy flavor.
Because it contains less fat, be careful not to overcook it. A quick sear over high heat followed by resting will help keep it juicy.
Best for: An affordable, everyday steak.
T-Bone and Porterhouse
T-bone and porterhouse steaks are essentially two steaks in one. They contain both a strip steak and a portion of tenderloin, separated by a T-shaped bone.
A porterhouse generally has a larger portion of tenderloin than a T-bone. They’re impressive steaks for entertaining or a special dinner and are particularly fun to serve family-style.
Best for: A show-stopping steak dinner.
Flat Iron Steak
Flat iron is a flavorful, relatively affordable cut that has become increasingly popular. It is tender when cooked properly and has a wonderful beefy flavor.
Because it is generally thinner than cuts like ribeye or strip steak, it cooks quickly. It’s best served medium-rare to medium and sliced against the grain.
Best for: A flavorful steak at a more approachable price.
Skirt or Flank Steak
Skirt and flank steaks are leaner cuts with a pronounced beefy flavor. They aren't quite as naturally tender as ribeye or filet, but they can be fantastic when marinated and cooked quickly over high heat.
The most important tip is to slice them against the grain after cooking. This shortens the muscle fibers and makes each bite much easier to chew.
Best for: Fajitas, steak salads, sandwiches, and flavorful marinades.
So, Which Steak Cut Is Best?
For this recipe, I recommend choosing ribeye or New York strip if you want that classic juicy steak experience. Ribeye will give you more richness and marbling, while New York strip has a slightly leaner texture with plenty of beefy flavor.
Whichever cut you choose, look for good marbling, don't overcrowd the pan, and allow the steak to rest before slicing. A great steak doesn't need complicated ingredients—high heat, good seasoning, quality meat, and proper cooking technique will do most of the work.
