How To Cook The Perfect Steak

Martina Slajerova4 comments

|How To Cook The Perfect Steak

This recipe is from the Cook's Illustrated Meat Book which is a must-have for all meat lovers. Quality steaks are expensive and you want to make sure that you get the best out of them. Apart from step-by-step guides to the perfect steak, there are more than 400 delicious recipes for cooking all sorts of meat cuts. Several recipes are keto-friendly and most can be adapted to a healthy ketogenic lifestyle.

|How To Cook The Perfect Steak

Reverse Pan-Seared Steak is without any doubt my favourite recipe from this book. Although reverse pan-searing is not the only way to cook steak, it works best for thick cuts. To achieve evenly cooked steaks with a nice crust, a rare or medium-rare centre and without a wide band of grey dry meat on the outside, you have to use reverse-searing.

Sign up for FREE and get:

  • 3 free diet plans to help you kickstart your diet, lose weight and get healthy
  • Recipes, giveaways and exclusive deals delivered directly to your inbox
  • A chance to win the KetoDiet app every week

Get this for FREE

Preparation time


Nutritional values (per serving):

0 grams 0 grams 41.2 grams 38.5 grams 17 grams 524 calories
Total Carbs0grams
Net Carbs0grams
of which Saturated17grams
Energy (calories)524kcal
Magnesium43mg (11%)
Potassium654mg (33%)

Macronutrient ratio: Calories from carbs (0%), protein (32%), fat (68%)

Ingredients (makes 4 servings):

  • 2 large boneless strip or ribeye or filet mignon steaks, 1 ½ - 1 ¾ inch / 4 - 4 ½ cm thick (800 g/ 1.76 lb)
  • salt and pepper to taste (I like pink Himalayan salt)
  • 1-2 tbsp ghee for frying
  • Optional: serve with Gremolata or your favourite steak sauce

If your steak is thinner than 1 ½ inch, do not use the reverse-searing method as it will overcook. Instead, use the this simple pan-searing method.

Instructions (Reverse-Seared Method):

  1. Preheat the oven to 135 C / 275 F. Remove the steaks from the fridge. Pat the steaks dry using a paper towel. Cut each steak in half vertically to create four evenly sized steaks. Season the steaks with salt and pepper. Press the sides of the steaks in until uniform 1 ½ inches (4 cm) thick. |How To Cook The Perfect Steak
  2. Place the steaks on a wire rack set in rimmed baking sheet lined with aluminium foil. |How To Cook The Perfect Steak
  3. Place in the oven. Cook for 20-25 minutes until meat registers 32-35 C / 90-95 F (for rare to medium-rare) - I like mine rare - ... |How To Cook The Perfect Steak
  4. ... or 25-30 minutes until meat registers 38-40 C / 100-105 F (for medium). If using filet mignon steaks, increase the cooking time by about 5 minutes. |How To Cook The Perfect Steak
  5. Heat a large skillet greased with ghee over a high heat. Cook for 1 ½ - 2 minutes on one side, lifting once halfway through cooking to redistribute fat underneath each steak. Using tongs, turn and cook until well browned on the second side for 2 - 2 ½ minutes.
    It is essential to sear the steaks briefly in order to keep the meat directly under the crust from turning grey. |How To Cook The Perfect Steak
  6. Transfer all the steaks to a clean wire rack and reduce the heat under the pan to medium. Holding two steaks at a time together, return to the pan and sear on all sides until browned, for about 1 ½ minutes. |How To Cook The Perfect Steak
  7. Repeat for the remaining two steaks. Transfer the steaks onto a wire rack, loosely cover with a foil and let them rest for about 10 minutes before serving. |How To Cook The Perfect Steak
  8. Meanwhile, prepare your favourite steak sauce or try with Gremolata, Hollandaise, Ranch Dressing, Marinara Sauce or Keto Cheese Sauce. |How To Cook The Perfect Steak Serve with Creamy Keto Mash or Greek Salad! |How To Cook The Perfect Steak

Add comment

  • Comment
  • Preview

Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (4)

Also, gemolata made with pink grapefruit is especially yummy.


I don't like my steaks thick so I pan fry them rather than fiddling with the oven. Doesn't take long when you're aiming for rare.
I use a Cooks Illustrated slow roast recipe for beef and pork roast. Don't have that cookbook but I imagine they would be in there. You salt the beast and leave it in the fridge at least 12 hours then cook in a slow oven to 15 degrees Fahrenheit below your target, turn off the oven and let carryover take it to temp. I don't bother with searing the roast even though the recipe instructs me to do so. I don't need to get the pan dirty. Try the recipe if you have it.


Thank you Karen, I definitely will! Smile


That's how I like my steak, medium-rare and ideally ribeye! I've never tried the reverse searing and I'll have to get some proper thick cut steaks and give it a try Smile


As Featured On

As Featured