The best method to cook steak is to cook it in a pan and sear it on high and cook each side of the steak for 90 to 120 seconds and then drop the heat to medium heat and add some butter, halved shallots, crushed garlic etc.
Reverse searing the steak can make for a nice tender steak and pan searing the steak can make for a nice crispy and flavorful crust steak.
Grilling steaks is also good.
The secret to a juicy steak you should start with using a high quality cut of steak with good marbling and use proper salting and brining techniques and over overcooking the steak and also allow the steak to rest after cooking and you can also add back moisture to the steak through pan sauces or through basting.
For juicy steaks, high fat content and muscle protein breakdown from salt are key, and cooking the steak at the right temperature and for the right duration, along with a resting period ensures that the juices in the steak are reabsorbed into the steak.
Cook the steak until it's just barely well done and use a high fat content cut of steak like rib eye.
To fry steak so it's tender you should season the steak and bring the steak to room temperature before you sear the steak in a very hot cast iron pan, with a bit of some high smoke point oil until a good crust forms on both sides of the steak.
Baste the steak using butter and aromatics such as garlic and thyme during the final cooking stages of the steak to enhance the steaks flavor and crust.
And after you cook the steak you should let the steak rest for 5 to 10 minutes before you slice the steak to allow the steaks juices to redistribute, which ensures a tender juicy steak.
What gives steak the best flavor is grilling or searing the steak properly and using salt and pepper with garlic and herbs like thyme and rosemary.
If you want to give the steak a bold and smoky flavor you can use meat rubs that contain cumin, paprika and cayenne pepper.
Using a generous seasoning of some high quality kosher salt and freshly ground black pepper can also enhance the flavor of the steak and the natural taste of the steak.
When frying steaks you should fry steaks in high heat oil like canola oil, grapeseed oil or avocado oil, which can give the steaks a good sear without burning the steaks.
You can also add butter at the end of cooking the steaks for flavor, where the butter can then be melted and spooned over the steak and create a rich basting liquid.
But when butter is used for frying steaks the butter will burn, so the high heat oil is better.
When frying steak you fry the steak uncovered, as frying the steak uncovered helps to achieve a good sear and crust on your steak.
Covering the pan when searing steak will trap in moisture and can steam the steak meat, instead of browning the steak meat.
When pan frying thicker cuts of steaks you can also sear both sides of the steak and then turn the heat down and then briefly cover the pan and then if you want you can transfer it to the oven to help the inside cook until it's cooked to your desired doneness without burning the outside of the steak.
When pan frying steak you pan fry the steak on high heat to initially create a crust and then you reduce the heat to medium or medium-low heat to finish the cooking of the steak to how well done you desire your steak to be.
The high heat searing of pan frying steak, quickly sears the steaks exterior and builds flavor and texture and the lower heat then allows the steaks inside to cook through more evenly and prevents the crust of the steak from burning.
Another method of cooking steaks is the 3-3-3 rule for steaks which is a cooking guideline which involves the searing of each side of a 1 inch thick steak for 3 minutes over high heat and then you cook each side of the 1 inch thick steak for another 3 minutes over lower and indirect heat, for a total of 12 minutes of cooking time before a mandatory rest of the steak.
The 3-3-3 rule for cooking steaks creates a nice flavorful crust on the steak, from the high heat sear and finishes the interior to a medium-rare doneness without burning the outside of the steak.
When grilling steaks using the 3-3-3 rule set up one zone on the grill for high, direct heat and another zone for lower and indirect heat.
Then place your steak over the high heat for 3 minutes to allow it to develop a crust.
Then flip the steak and sear it for another 3 minutes on the high heat side of the grill.
Next transfer the steak to the lower, indirect heat zone and cook the steak for another 3 minutes on one side and then flip and cook the steak for another and final 3 minutes.
Then you let the steak rest for at least 5 minutes to 10 minutes before you slice the steak to ensure the steak has evenly cooked and is juicy.
The 3-3-3 rule for cooking steaks works due to the high heat causing the Maillard reaction, which creates a flavorful, brown crust on the exterior of the steak.
And moving the steak to indirect heat from the direct heat allows the interior of the steak to cook through gently and evenly without burning the exterior of the steak.
The 3-3-3 rule method for cooking steaks is designed to yield a perfectly medium-rare steak, although you can also adjust the indirect heat timing for more well done results of your steak.
the 3-3-3 rule for steaks works best for steaks around 1 inch to 1.5 inch thick.