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Mastering the Art of Cooking the Perfect Steak: A Rancher's Guide

Mastering the Art of Cooking the Perfect Steak: A Rancher's Guide

There is no doubt about it—there is almost nothing more satisfying than cooking a perfect steak: tender, juicy, and perfectly seared. However, achieving steak perfection requires attention to detail and a few essential techniques. So here are a few rancher secrets to cooking the perfect steak!

1. Start with Quality Meat:

The foundation of a delicious steak begins with selecting high-quality meat. Look for well-marbled cuts; personally, bone-in ribeyes are my personal favorite. Opt for steaks that are at least one inch thick (all our premium steaks are cut to 1.5 inches) to ensure optimal cooking. If you're looking for the perfect dry-aged steak, check out our selection here.

2. Allow the Steak to Reach Room Temperature:

Before cooking, remove the steak from your freezer or refrigerator and let it come to room temperature (if you are starting with a frozen steak, we recommend placing it in the refrigerator for 24 hours to allow it to thaw). This step ensures even cooking throughout the steak, resulting in a tender and juicy interior. Letting the steak sit out for 30-60 minutes before cooking should suffice.

3. Dry the Surface of Your Steak & Season:

Pat dry the surface of your steak with a paper towel. This will help ensure there is no excess moisture and allow you to achieve a better sear. Season your steak with high-quality salt, such as Malden Sea Salt or LHF Seasoning. You can also incorporate other herbs and spices to your liking.

4. Preheat Your Cooking Surface:

Achieving a perfect sear is crucial for a good steak. Whether you choose to grill, pan-sear, or broil, ensure your cooking surface is preheated to high heat. This sears the surface of the meat, locking in the juices and creating a caramelized crust.

5. Sear for the Perfect Crust:

For a stovetop sear, use a cast-iron skillet or a heavy-bottomed pan. Add a small amount of medium/high-heat oil, such as beef tallow or avocado oil, and heat until it begins to shimmer (you can test by splashing some water on the pan—if it pops, you're good to go). Gently place the steak in the pan, making sure not to overcrowd it, and let it cook, flipping every minute or so. Remove your steak from heat once it reaches 120-125°F and let it rest until it reaches the desired doneness. See the chart below.


Internal Temperature (°F)

Internal Temperature (°C)




Medium Rare






Medium Well



Well Done

160°F and above

71°C and above

Note: It's important to use a reliable meat thermometer to ensure accurate temperature readings. Remember that the steak's temperature will continue to rise slightly during the resting period.

6. Utilize the Reverse Sear Method:

For thick cuts of steak, employing the reverse sear method can ensure consistent doneness throughout. After searing the steak on medium/high heat, transfer it to a lower-temperature environment, such as a preheated oven set to 275°F (135°C). Cook until the desired internal temperature is reached, using a meat thermometer to accurately gauge doneness.

7. Resting Period:

Once the steak reaches the desired level of doneness, remove it from the heat and let it rest on a cutting board for approximately 5 minutes. Resting allows the juices to redistribute, resulting in a more succulent and tender steak.

8. Slice and Serve:

Before serving, slice the steak against the grain to maximize tenderness. This means cutting perpendicular to the lines of muscle fibers. Sprinkle with salt or your desired seasoning.


Remember, practice makes perfect, so don't be discouraged if it takes a few attempts to achieve your desired results. You will be a pro in no time!

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