Choose a steak of even thickness, ideally about 1 inch, and use a thermometer. Time alone cannot account for thickness, pan temperature or the meat’s starting temperature.
Step-by-step method
- Pat the steak dry and season both sides. Heat a heavy skillet over medium-high heat with a thin coating of cooking oil. There is no need to leave raw meat on the counter for a prolonged period.
- Lay the steak in the pan away from you. Let a browned crust form, then turn. Reduce the heat if the exterior is darkening before the center warms.
- For butter basting, lower the heat and add a small knob of butter and optional garlic or herbs. Spoon the foaming butter over the meat without letting it burn.
- Check the center from the side with an instant-read thermometer. USDA guidance for whole-cut beef is at least 145°F (63°C), followed by a three-minute rest. A rare or medium-rare restaurant preference is below this consumer safety target.
- Transfer to a clean plate, rest, and slice across the grain. Clean utensils and surfaces that touched raw meat.
For a visual demonstration, the accompanying video features Gordon Ramsay. The written guide above is a separate editorial explanation.
Food safety and storage guidance
Editorial update: October 23, 2026. Updated for clarity, completeness and the corrections noted in the linked sources, where supplied.
