Cooking steak can be straightforward and delicious, especially when using a simple pan-searing method or the reverse sear technique. Here are two easy ways to cook steak at home:

Simple Pan-Seared Steak

Ingredients:

• 1-2 steaks (1-1.5 inches thick, preferably ribeye or sirloin)
• 2 tablespoons oil (neutral-tasting like canola or sunflower)
• Salt and pepper to taste
• 1 tablespoon unsalted butter
• Optional: fresh thyme or rosemary for additional flavor

Instructions:

1. Prepare the Steak: Remove the steak from the refrigerator about an hour before cooking to let it come to room temperature. Pat it dry with paper towels to ensure even browning.
2. Season: Generously season both sides with salt and pepper.
3. Heat the Pan: Heat a heavy-bottomed pan (like cast iron or stainless steel) over medium-high heat until it's very hot. Add the oil; it should shimmer.
4. Sear the Steak: Place the steak in the pan, away from you to prevent splashing. Cook for 3 minutes on the first side until a nice brown crust forms. Flip and cook for another 3-4 minutes for medium-rare.
5. Finishing Touches: During the last minute, add butter and herbs (if using). Tilt the pan to baste the steak with butter continuously.
6. Rest and Serve: Remove from heat, let the steak rest for 5-10 minutes, and then slice against the grain.

Reverse Sear Method

For those who prefer a more precise temperature control, the reverse sear method is ideal.

Ingredients:

• 1-2 steaks (1-1.5 inches thick)
• Salt to taste
• Neutral oil for brushing
• Optional: butter, garlic, and herbs like thyme or rosemary

Instructions:

1. Season Overnight (Optional): Season the steak with salt on all sides and refrigerate uncovered overnight to enhance crust formation.
2. Cook in Oven: Preheat the oven to 300°F (149°C). Place the steak on a wire rack in a baking sheet and cook until it reaches 115°F (46°C) for rare, using a thermometer.
3. Pan Sear: Remove from the oven and preheat a skillet over medium-high heat. Brush the steak with oil, add it to the hot skillet, and sear for 1-2 minutes per side.
4. Finishing Touches: Add butter and herbs to the pan during searing, basting the steak continuously.
5. Rest and Serve: Let the steak rest 5-10 minutes before slicing thinly against the grain.

Both methods yield delicious results, with the pan-seared method being quicker and the reverse sear offering precise temperature control.