Perfect Seared Steak

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Recipe by Naomi Sherman


Net Carbs




I recently did a survey on which simple recipes would you all like a guide to and how to cook the perfect steak came up a number of times.

This technique is the one that I have found to be almost foolproof.
There are so many ways that people say to cook a steak, including poking your own hand to check for doneness, turning every 30 seconds, only turning once, using a temperature probe…the list is endless.

This is how I cook my steak and there are three people in my family who like their steaks cooked to different levels of doneness.

The two things that I want you to remember to cook the perfect, tender and juicy steak are PREPARATION and PATIENCE.

All will be explained in my directions but I can tell you that what you do before you cook your steak, and what you do afterwards, is as important as what you do while cooking.

Now, you know what to do;
Make it. Post it. Tag me.



  • 2 300 gram Steaks of choice

  • Olive oil

  • Salt and pepper


  • Before you cook your steaks, you must let them sit out on the bench, covered, for about half an hour to allow them to come to room temperature.
    If you take them straight from the fridge and put them on a hot pan, the proteins will toughen and you won’t get a tender steak.
  • Once your steaks are at room temperature, get your cooking surface ready.
    You can sear your steaks in a frying pan, a cast iron skillet, on a BBQ…really any hot, flat surface (although I wouldn’t recommend an iron, lol)
    Heat your cooking surface to very hot, with no oil.
    If you oil the cooking surface it will burn.
  • Pat your steaks dry with a paper towel and then drizzle a small amount of olive oil on each side and rub it all over the steak.
  • Season each steak with a sprinkle of salt and pepper on each side.
  • Lay the steaks on the hot cooking surface and cook for your required time, as follows:
    Rare – 2-3 minutes each side
    Medium – 4 minutes each side
    Well Done – 5-6 minutes each side
    Only turn your steak once and resist poking and prodding at it.
  • Once your steak is cooked to your satisfaction, remove from the heat and sit on a plate, loosely covered with foil, to rest.
  • Let your steak rest for at least 10 minutes. It won’t go cold, I promise.
    Think of your steak like a sponge and resting allows it to suck the juices back in.
    If you serve it straight away, the juices will run out and your steak won’t be a tender and juicy.
    Trust me on this.
  • Serve your steak with a drizzle of melted herb and garlic butter.

Nutrition Facts

2 servings per container

  • Amount Per ServingCalories484
  • % Daily Value *
  • Total Fat 26g 40%
    • Total Carbohydrate 0.02g 1%
      • Protein 62.7g 126%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.