Cook a Perfect Steak
A thick-cut steak, properly rested, is one of the great pleasures. The technique is simple: screaming hot pan, good seasoning, butter baste, and patience during the rest. Thermometer optional but revelatory.
Ramsay's pan-seared steak method. Clear, intense, and effective.
Take the steak out of the fridge 30-45 minutes before cooking. Room-temperature meat cooks more evenly.
Season generously with flaky salt and cracked black pepper. Nothing else needed for a good steak.
Don't move it once it hits the pan. That sear is Maillard reaction — the source of flavour. Let it build.
Rest for at least 5 minutes on a warm plate. The juices redistribute. Cut too early and they run onto the board, not into your mouth.
Remove steak from fridge 30-45 min before cooking. Pat bone dry with kitchen paper
Season generously on both sides with flaky salt and cracked black pepper
Get a heavy pan (cast iron ideal) screaming hot. Add a high-smoke-point oil (rapeseed or groundnut)
Lay the steak away from you into the pan. Don't move it
For a 2.5cm thick ribeye: 2-3 min per side for medium-rare (internal temp 54°C)
In the last minute, add a knob of butter, crushed garlic clove, and thyme sprig
Tilt the pan and baste the steak with the foaming butter using a spoon
Remove to a warm plate. Rest for 5 minutes minimum
Slice against the grain if sharing. Serve with the pan juices
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