How to Cook a Steak

Simple instructions

1. Before cooking, let it come to room temperature
2. Sear on direct high heat (like 500F+) for 1-2 minutes per side
3. Let finish on indirect heat (in an oven) until it's to your desired level of doneness
4. If grilling, put the steak on direct flame for your sear and then let it finish on the cool side of the grill

The room temperature part allows you to get a good sear and the inside will finish without overcooking the outside.

An ideal steak will have a nice sear on the outside, while the inside will be evenly cooked with a minimal gray area in between the outside and the middle. So you want a well-seared outside, but an evenly pinkish-red interior with almost no gray area. Of course if you prefer a steak to be cooked more than that you can do so, but you still want the inside to be evenly done.

When it's done cooking, let it rest for about 10 minutes. The cooking process draws the juices to the exterior of the steak, so when you cut into it the juices fall all over your plate instead of being retained in the meat. When you let it rest, the juices migrate back into the interior and you will have moister, more flavorful steak. Ten minutes is about the optimal time for resting. Some people also like to put a little pat of butter on top of a steak as it rests and allow it to melt while it finishes.

Salting before/after is a matter of personal preference. You can salt beforehand, but unless you use large grain salt it will dissolve while cooking. Personally I salt beforehand because I think it makes a better seared crust.