Foolproof steak - help!

[WoodpeckerInTheTree]

Does anyone have a method that ALWAYS works to result in a beautifully cooked, juice steak?
I use half butter and half olive oil in the pan. Season steak. Then start to cook. It starts well but then the outside is perfect and the inside is raw. I always end up cutting it into pieces in a panic and cooking them, bite-sized!
Help appreciated!

We rub garlic on the outside both sides, salt and pepper generously, get pan really hot and then depends which cut of steak?? For a rib eye/sirloin we do about 2-2.5 minutes each side, fillet (thicker) then probably a tad longer. But we like ours medium rare!

Oh and let it rest on a warmed plate for a couple of minutes too, that keeps the juices in. If you keep cutting it up and putting it back in the frying pan it won’t have any juices!

The absolute key to perfect steak is getting the pan hotter than you ever could imagine - leave it on until it’s properly smoking. I like to use a griddle pan but if not, then a good quality, flat bottomed cast iron pan

Make sure the steak is room temperature - it needs to be out the fridge for at least an hour before cooking

Pat dry the steak. Season it really well, do not put oil in the pan

Put the steak in and DO NOT MOVE. It needs to seal and get the crust on the outside which won’t happen if you’re moving it about all the time.

Then flip, to do the other side

Take it out the pan and rest. Voila, perfect steak

Depends how you like your steak cooked? 90secs per side is enough for a normal sized sirloin in a mega hot pan. And as PP have said, don’t put oil etc in the pan.

Pretty much what @ShirleyPhallus said, this is how I do it. How long you cook it for depends on how you like it and the cut you're using. Personally I prefer bavette or flat-iron, 2-3 minutes a side (depending on thickness) so it's seared on the outside and dark pink but not raw on the inside.

I oil the steak, not the pan. Have pan really hot. Put steak in and for an average thickness steak (2cms or so) I leave it for 1min 45secs and then turn it and do the same again. Then add some butter and turn the heat down a bit and baste liberally for a minute or so, turning half way through then out the pan and leave to rest for at least 5 minutes. No cutting in to it! It will still cook through a bit more whilst resting and it's a step that shouldn't be missed for a juicy, tender steak.

A perfect medium rare/rare steak everytime. If it's thicker or you prefer it cooked more then just increase the initial cooking time. Maybe start with 2 minutes/2 minutes 15secs if you prefer your steak a little more cooked through than me. But a well rested medium rare to rare steak is not bloody.

But a well rested medium rare to rare steak is not bloody

There’s no blood in a steak anyway!

THANK YOU
Right - my pan is definitely not hot enough. And no oil or butter in the pan - I never knew that!!
The ones I have for tonight are ribeye steaks. 🥩

@Shade17 exactly !

It's Myoglobin, a protein.

@Janus

Oh and let it rest on a warmed plate for a couple of minutes too, that keeps the juices in. If you keep cutting it up and putting it back in the frying pan it won’t have any juices!

I concur that steak 'pieces' cooked by me are usually dryer than sand!

www.seriouseats.com/best-way-to-cook-steak

never season before cooking.
meat needs to be room temperature.
butterfat/ghee only
one minute each side then warm oven (under 100 degrees) for 10min

The ones I have for tonight are ribeye steaks.

Ribeyes tend to need med-rare as a minimum due to the fat content/marbling.

The best way is a sous vide, followed by a very brief visit on each side to a very hot pan. I eat all my steak cooked blue, so I rarely use the sous vide for myself, but it works really well for medium-rare steak when we have guests.

Brown the outside - I use a ridged grill pan pre-heated a hot as possible- for two minutes in total, turning three times to get a nice diamond pattern on each side. No oil or butter. Then in the oven at 180° for two (small steaks, fairly rare) to around six minutes (massive steaks, medium rare). Rest for five minutes.

Using a good meat thermometer also really helps (thermapen is great but not cheap - saw them used on Masterchef). 50° to 55° gives me my preferred balance of flavour and texture.