Let me be straight with you, I’ve grilled a lot of steaks, but nine times out of ten, when I want one done right? I reach for the cast iron.

Pan-seared steak. Garlic herb butter. That’s it. You don’t need to complicate it. You don’t need twenty ingredients. You just need heat, time, and the guts to leave it alone when it’s doing its thing.

Start With a Good Cut

Call it a Delmonico, ribeye, whatever, the point is, you want something thick. An inch and a half, maybe two inches if you’re feeling bold. The kind of steak you can’t just toss in the pan and flip nervously. It needs to cook like it means it.

Pull it out of the fridge and let it sit. Don’t skip this part. Cold steak in a hot pan = disappointment. Let it come up to room temp. Thirty, forty-five minutes. Just sit it on the counter and forget about it.

Don’t skip this: Let the steak come up to room temp before it hits the pan. Cold centers ruin the cook.

Season Like You Mean It

You need salt and pepper. That’s all. No dry rub, no marinade, no magic powder. Salt it well, both sides, and crack some fresh black pepper over it. You should see the seasoning. It should look like you did it on purpose.

If you’ve got flaky sea salt, great. If not, kosher salt’s perfect. Just skip the table stuff.

Get the Pan Hot. Like, Hot.

Put your cast iron on the stove and let it heat for a while. Dry, no oil yet. You should be able to hover your hand over it and feel it radiating. Then add a splash of oil, something neutral, high smoke point. Canola. Grapeseed. Avocado if you’ve got cash to burn.

Swirl it. Let it shimmer.

Shoot for 125–130°F for medium-rare. Understanding steak doneness helps you time your sear without slicing it open.

Lay the Steak Down and Leave It Alone

Don’t poke it. Don’t press it. Don’t touch it. Let it sit and do its job.

Three, four minutes. Maybe more depending on how thick. You’re looking for that deep crust, the kind that sticks just a little when you flip it. That’s good. That’s flavor. That’s sear.

Flip it once. Just once. Same deal on the other side.

Now Comes the Butter

When the crust is where you want it, drop in a knob of butter. Real butter. A big one. Toss in a smashed clove of garlic. Maybe a sprig of thyme or rosemary if you have it. Tilt the pan and spoon that melted butter back over the steak again and again.

This part? This is what turns a good steak into that steak.

You can make your own garlic herb butter in just minutes, and it’s far superior to store-bought. Here’s how to make compound butter for steak.

Pull It Early. Rest It Longer Than You Think

Use a thermometer if you have one. Aim to pull it about 5 degrees before your target temp, it keeps cooking after it’s off the heat. Medium-rare? Pull around 125°F, maybe 127 if it’s thick. Rest it, uncovered or loosely tented, for a good 8–10 minutes.

Don’t rush. Let it breathe. Let the juices settle.

Slice It Right

Find the grain. Cut against it. Sharp knife. No serrated edge nonsense. Slice it thinner than you think, thick steak, thin slices.

Serve it with whatever you’ve got. Potatoes? Perfect. Asparagus? Sure. But honestly? A good steak, sliced and basted with that garlic herb butter from the pan, that’s dinner. That’s more than enough.

New to this cut? Start with the full Delmonico Steak Guide before diving into cooking methods.

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Alfredo Marquez

Hey, I’m Alfredo Marquez, and I’m a little obsessed with getting steak just right.

You know how some people chase the perfect sourdough loaf or the fluffiest pancakes? For me, it’s all about steak doneness. That perfect moment when the center is blushing pink, the juices are sealed in, and the crust has that beautiful, smoky edge? That’s my happy place.

It started with frustration, honestly. I ruined a lot of good cuts back in the day, undercooked, overcooked, chewy disasters. One night, I served my date a “medium rare” Delmonico that was practically raw in the middle; she still brings it up.

So I dug in. Learned how temperature works. Got a thermometer. Learned to trust my fingers, my eyes, and the timing. I turned my kitchen into a bit of a steak lab, and yeah, I dragged a few friends along as taste testers.

Now, I help people hit that sweet spot, whether you like your steak rare, medium, or (hey, no judgment) well-done. I’ll show you how to cook it with confidence, flavor, and just the right balance of rich and healthy.

On this blog, you’ll find guides on doneness, smart tips on choosing cuts, my favorite spice blends, and ways to keep things flavorful without drowning everything in butter (though sometimes… it’s worth it).

I’m not here to gatekeep steak. I’m here to help you nail it, every time.

Let’s fire it up.

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