How I cook THE best steak at home! I've gotten this question a few times now and this is how I consistently get the best steak with an AMAZING crust, that's fully seasoned throughout, and with a proper herb butter baste that adds a ton of flavor. For pan selection, I've been gravitating toward a solid carbon steel pan vs. a cast iron to sear my steaks. I like how they're lightweight enough to maneuver, tilt and baste effectively vs. the heft of a cast iron, without compromising the quality of the crust you get by the end. I'm curious what you use? A few key notes: *Salting your steak liberally on all sides and allowing enough time for it to FULLY penetrate into the meat is SO important for proper seasoning. I like to leave this in the fridge overnight on a wire rack to allow the exterior to dry out even further, which will help form an even better crust. If you're in a rush you can let the steak sit out on the counter until the salt is not visible, but just make sure to pat it dry before hitting it with neutral oil and pepper. *When butter basting, heat management of your pan is crucial. I make sure the pan is cool enough so when the butter is added, it's right around 225F so it's bubbling (not burning and turning black). This is the sweet spot! *I was using a prime grade ribeye here, so I took mine off to rest at about 130F and to a nice medium. For a well marbled steak like this, I actually like it on the medium rare/borderline medium side. Feel free to adjust to your preferred doneness with about a 10 degree (F) buffer after letting it rest for 10 minutes. Hope these tips help! #steak #carbonsteel #castiron #cookingtips