How to Cook the Perfect Steak at Home

Before you start: thickness and safety

Use 1.5 to 2-inch thick steaks for reverse sear. Thinner steaks overcook in the oven — sear them directly instead. Pull temperature is not final temperature. This method pulls at ~115°F so carryover + searing lands near medium-rare. Adjust pull by ~10°F for one level rarer or more done. Always rest 5-10 minutes; temp rises 3-5°F while resting. Trust a thermometer, not time.

Safety note: USDA recommends whole beef steaks reach 145°F followed by a 3-minute rest; check with an instant-read thermometer in the thickest part. Temperatures below 145°F, including rare and medium-rare, carry more risk. If you prefer them, use fresh intact cuts from a trusted source, avoid puncturing before cooking, allow for 3–5°F carryover while resting, and refrigerate leftovers promptly. When in doubt, cook to 145°F + rest.

Sources: FSIS Safe Temperature Chart + USDA Cooking Meat blog.

Choose Your Cut

• Ribeye: Most marbled, richest flavor
• NY Strip: Balance of flavor and tenderness
• Filet Mignon: Most tender, mildest flavor
• Sirloin: Best value, good flavor

The Reverse Sear Method

1. Season steak generously with salt and pepper

2. Place on a wire rack in a 250°F oven

3. Cook until thermometer reads 115°F pull for medium-rare target (about 40-50 min for 1.5-in ribeye; time varies by thickness — trust temp, not time).

4. Heat a cast iron skillet until screaming hot

5. Sear 1 minute per side

6. Rest 5-10 minutes

Temperature Guide — final temp after rest

• Rare: 120°F
• Medium Rare: 130°F (recommended)
• Medium: 140°F
• Medium Well: 150°F
• Well Done: 160°F+

USDA minimum for whole steaks is 145°F + 3-min rest. Below that is personal preference with added risk — see box above.

Essential Tips

• Bring steak to room temperature before cooking
• Pat dry for better sear
• Finish with butter, garlic, and fresh thyme