There’s something undeniably satisfying about a perfectly seared steak — that caramelised crust, the tender centre, and the melt-in-your-mouth juiciness that makes you feel like you’re dining in a high-end steakhouse.

But here’s the truth… You don’t need a grill or a fancy setup to achieve steak perfection. With the right pan, a bit of patience, and attention to doneness, you can create a restaurant-worthy steak right on your stovetop.

Let’s break down exactly how to cook your steak — whether you love it rare or well-done.

Choose your cut (and your pan) wisely

The best pan-seared steaks start with the right cut. Ribeye, sirloin, rump, and fillet are classics for a reason — they hold up beautifully to high heat and develop that golden crust you dream of.
You’ll want a heavy-based pan, ideally cast iron or stainless steel. These retain heat evenly, ensuring a perfect sear.

Bring it to room temperature

Never, and I repeat, never throw a cold steak into a hot pan. Let your steak rest at room temperature for about 30 minutes before cooking. This ensures even cooking throughout — no cold centre surprises.

Season simply, but generously

Salt and pepper — that’s all you really need. Sprinkle both sides liberally just before cooking. If you season too early, the salt will draw out moisture, which is the enemy of a good sear.

Sear to perfection

Get your pan smoking hot. Add a touch of neutral oil (like canola or avocado) and lay the steak down away from you to avoid splatter. Once it hits the pan, don’t move it — this is how you build that crust.

Now, here’s how long to cook your steak depending on your desired doneness:

Rare (cool red centre)

• Cook for 1½ minutes per side

• Internal temperature: 49–52°C

Medium-rare (warm red centre)

• Cook for 2 minutes per side

• Internal temperature: 54–57°C

Medium (warm pink centre)

• Cook for 3 minutes per side

• Internal temperature: 60–63°C

Medium-Well (slightly pink centre)

• Cook for 4 minutes per side

• Internal temperature: 65–68°C

Well-Done (no pink, firm texture)

• Cook for 5 minutes per side, reducing heat halfway through so it doesn’t dry out

• Internal temperature: 71°C+

Butter-baste like a pro

Once your steak is nearly done, add a knob of butter, a few crushed garlic cloves, and some fresh herbs like thyme or rosemary. Tilt the pan slightly and use a spoon to baste the melted butter over the steak repeatedly. This not only adds richness but gives the crust that glossy, golden finish.

Rest, always rest

Transfer your steak to a plate or board and let it rest for at least 5–10 minutes. This allows the juices to redistribute, keeping every bite succulent. If you slice too early, all that flavour ends up on the cutting board — and that’s a tragedy no foodie wants.

Slice and serve

Slice your steak against the grain for maximum tenderness. Pair it with crispy fries, a fresh chimichurri, or even a simple salad — because when the steak is cooked perfectly, it deserves to be the star of the plate.

Cooking steak is about confidence and care. Once you’ve mastered how to cook to your preferred doneness, it becomes less about the recipe and more about instinct, that magical moment when you know it’s just right.

Because let’s be honest — a perfectly pan-seared steak isn’t just food. It’s an experience.

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Featured Image: DupePhoto