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Pat your steak dry before it hits the pan. Moisture is the enemy of a good crust, and a crispy crust is non-negotiable. Season generously with kosher salt and fresh black pepper—don’t be shy.

Use a meat thermometer. Seriously, this is not optional. The difference between a perfect medium-well and a hockey puck is about 10 degrees. I love the Thermapen, but any instant-read probe will save your dinner.

Let it rest for at least 5 minutes before slicing. This allows the juices to redistribute. If you cut too early, your beautiful steak will bleed out onto the cutting board, leaving you with a dry, sad piece of protein.

Cultural Cheat Codes: Steakhouse Secrets

Ever wonder why restaurant steaks taste better? They use butter basting. In the last minute of cooking, toss in a tablespoon of butter, a smashed garlic clove, and a sprig of thyme. Tilt the pan and spoon that foamy goodness over the steak.

It’s not just flavor; it’s a layer of indulgence that makes medium-well sing. Even the French do it—though they might call it arroseur and look down their noses at your doneness choice. Let them judge. You’ll be eating a steak that tastes like a billionaire’s treat.

Fun fact: The late, great chef Anthony Bourdain famously hated medium-well orders. But he also said, “Your body is not a temple, it’s an amusement park.” So enjoy the ride, even if your steak has only a faint blush of pink.

5 easy steps to cook the Best. Steak. Ever! - The Produce Box