Cooking

Rare: Cook for 2–3 minutes per side for a very red, moist steak with red juices. It should be very soft to the touch.

Medium rare: Cook for 3–4 minutes per side for a lighter red steak with moist, pink juices. It should be moist and have a lighter red color. 

Medium: Cook for 4–6 minutes per side for a pink-red steak with moist, clear to pink juices. It should be firm and springy to the touch. 

Well done: Cook for 2–4 minutes per side, then reduce heat and cook for another 4–6 minutes. It should be dry and stone gray in color, with no pink juices. It should be very firm to the touch. 

Don't Flip Too Much

Let the steak develop a golden crust by leaving it alone for a few minutes. Only flip the steak when it releases easily and the bottom is deep brown.

Use Tongs

Use tongs to handle the steak so you don't pierce the meat and let the juices escape.

Preheat The Pan

Use a surface thermometer to preheat the pan to 425°F. It can take about 30 minutes for the pan to heat up, so give yourself enough time. 

Add Butter

During the last minutes of cooking, you can add 1–2 tablespoons of unsalted butter to the top of the steak. You can also mash fresh herbs into the butter to make an herb compound butter. 

Let It Rest

After removing the steak from the pan, let it rest for 3–5 minutes before serving.