Steak Guide

The experience begins with the cut. Most premium steaks come from the , tenderloin , or ribs .

There is a quiet magic in the sizzle of a steak hitting a hot pan. For many, it is the pinnacle of a meal—a ruby-pink center encased in a salty, caramelized crust. While steakhouses use industrial broilers reaching 1500°F, you can achieve restaurant-quality results at home by mastering a few fundamental techniques. Choosing Your Cut The experience begins with the cut

: After flipping, add butter, garlic, and fresh herbs like thyme or rosemary. Tilt the pan and spoon the melted flavored butter over the steak repeatedly. For many, it is the pinnacle of a

: Use paper towels to remove all surface moisture. A dry steak sears; a wet steak steams. Tilt the pan and spoon the melted flavored

: Remove the steak from the fridge 20–45 minutes before cooking to allow it to reach room temperature, ensuring it cooks evenly.

A is often the tool of choice because it holds heat exceptionally well.

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