How to Cook a Steak

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How to Cook a Medium-Rare Steak with Butter Basting (Without Crying Over It Later)

So you want a medium-rare steak because you have some spare time after your Sparx? Big mood. Let’s get one thing straight: you don’t need a Michelin star to do this. Just don’t screw it up.

Step 1: Steak selection

Pick a good one. Ribeye, sirloin, filet—none of that sad frozen trash. Let it sit out for like 30 minutes so it’s not rock cold, unless you enjoy hockey-puck textures.

Step 2: Seasoning

Salt and pepper. That’s literally it. Don’t get crazy with some weird spice mix unless you’re trying to taste regret.

Step 3: Heat things up

Get your pan smoking-hot. Cast iron is perfect if you want to pretend you know what you’re doing. Add a high smoke point oil (vegetable, rapeseed) before the steak. If it starts smoking too much, just open a window and blame the steak.

Step 4: Sear it

Put the steak in and leave it alone. Don’t poke, prod, or do the “flip every 30 seconds” nonsense. Two to three minutes per side should give you that golden crust. Thicker meat = longer on each side.

Step 5: Butter time

Lower the heat a bit, throw in butter, smashed garlic, maybe some thyme if you’re feeling fancy. Tilt the pan and spoon the butter over the steak. Simple. This is optional, but honestly… why wouldn’t you? Only do this for 30 - 60 seconds, not forever.

Step 6: Check if it’s medium-rare

If it’s warm in the middle and nicely pink, congrats—you didn’t ruin it. If you want to be precise, use a thermometer (54-57°C or 130-135°F). If not, poke it like a normal person.

Step 7: Rest it

Do not slice immediately. Let it rest for 5–10 minutes so the juices don’t run everywhere. Nobody wants dry steak.

Step 8: Eat it

Slice, serve, enjoy. Try not to drool too much in front of people. You just butter-basted a steak and didn’t burn the kitchen down—pat yourself on the back. Maybe now you can actually cook an egg properly.

Credit to Gordon Ramsay for some reason.

By A.

Post by X

20/12/2025