The Perfect Steak

A high price alone won’t guarantee great results from beef. Our tips for shopping, prepping, and cooking it right help you get the most from your splurge.

BETTER RED? Bright crimson meat has always been the standard by which a good steak is judged. But if the meat is vacuum packed, it will be purplish brown. Not to worry: Once it’s exposed to oxygen, the meat will turn a satisfying red.

PAT IT DRY: To get a good sear on your steak, dry it well with paper towels. If there’s any surface moisture, the meat will steam, not brown.

SLASH THE FAT? Today most meat is trimmed, leaving only ¼ inch of fat, so there’s no need to make slashes in the fat to keep the steak from curling as it cooks. If your butcher does leave on a thicker layer, you can make shallow vertical slits in the fat, taking care not to cut through to the meat.

A TIME TO SEASON: Don’t salt in advance—you’ll draw out the juices. Preheat your grill or pan, then just before adding the steak, sprinkle it with salt and pepper.

CHECK FOR DONENESS: Here’s a general formula for cooking a 1-inch-thick steak over medium-high heat. Rare: about 6 minutes per side (135°F). Medium: about 8 minutes per side (145°F). Well done: about 10 minutes per side (160°F). These times are only guidelines, however, so check your steak earlier to avoid overcooking it.

LEFTOVERS: Don’t even try to reheat steak—the fat will oxidize, giving the meat an off flavor (think steam table). Our recommendation: Let the meat sit out of the fridge for 10 to 15 minutes, then serve it with horseradish, grainy mustard, or, if you have leftover sauce, heat it to boiling and pour it over.