There are a number of proven and successful ways to prepare and cook a great steak. It all starts with choosing a quality cut of meat from a source you trust.

Below we’ve outlined two of the most primary ways to cook a steak:

Direct Heat (on grill, broiler or pan):

For the direct heat method, we recommend allowing the steak to rest at room temperature for at least 30 minutes prior to cooking. This allows the meat to warm slightly upon being pulled out of cold refrigeration.

The grill, broiler or pan (cast iron recommended) should be thoroughly preheated because the introduction of the cooler temperature steak will drop the temperature of the cooking equipment.

Season your steak liberally with coarse sea salt and fresh cracked black pepper. If cooking leaner cuts, a small amount of oil should be used to avoid sticking to the pan.

Place steak directly on your grill or pan and sear over medium-high heat until a dark sear or crust has formed. The timing of this will vary depending on the thickness and type of steak or chop. Once a good sear is achieved, flip the steak over. As your steak continues to sear, you can prepare additional finishing seasonings like butter, garlic and fresh herbs.

Once the steak is sufficiently seared on both or all sides, reduce the heat to medium and add your desired seasonings to the pan. Gently baste the steak with these juices until desired doneness.

It is important to consider that the steak will continue to cook while resting. Aim for an internal temperature 3-5°F below desired doneness. Once you've pulled the steak off the heat, allow it to rest for 10-15 minutes prior to slicing and serving.

Top off your steak with the garlic and herb butter drippings and sea salt flakes. 

Slow Rise (low heat) or Reverse Sear: 

Alternatively, there is the “slow rise” method which produces an equally excellent steak and is actually a more hands off approach than the direct heat method. 

Slow rise can be achieved through sous vide (cryovaced in temperature-controlled water bath) or in a conventional oven. This method generally works best on thicker steaks or chops (1.5” or thicker) and produces a more evenly cooked and tender steak.

To start, preheat your oven to 200-250°F. Place your steak on a wire rack, which should be nestled into a sheet pan. Cook until desired internal temperature is reached, 105°F for rare, 115°F for medium rare or 125°F for medium.

Pull your steak out of the oven, season liberally with coarse sea salt and freshly cracked black pepper and place into preheated cast iron pan over high heat. Sear until sufficiently browned on both sides. No resting is required, simply slice and serve.