What is the easiest steak for a beginner?

A ribeye or New York strip about 1 to 1 1/4 inches thick. The marbling keeps it juicy and the thickness makes it easier to brown without overcooking.

How do I know when steak is done?

Use an instant-read thermometer: 125 degrees F for medium-rare off the heat. The USDA safe minimum is 145 degrees F with a 3-minute rest.

Never cooked a steak? Start here. Five steps cover everything that matters, then five recipes take you from foolproof to steakhouse, in order.

Buy a good, thick steak. For a first steak, choose a ribeye or New York strip about 1 to 1 1/4 inches thick, USDA Choice or better. Thick steaks are easier: they brown before the inside overcooks. See the beef cuts chart.
Salt it early and dry it well. Salt all over at least 45 minutes ahead (or right before cooking, never in between), and pat it completely dry. A dry surface is what makes a brown crust.
Get the pan very hot. A cast-iron skillet over high heat, with a thin film of high-heat oil, until it just starts to smoke. Lay the steak in and do not move it for 3 to 4 minutes.
Use a thermometer, not a timer. Take it off the heat at 125°F for medium-rare (it rises as it rests). The USDA safe minimum for steak is 145°F with a 3-minute rest. See the steak doneness chart.
Rest it, then slice across the grain. Rest 5 to 10 minutes on a board, then cut across the lines of the muscle fibers.

Air Fryer Garlic Butter Steak Bites20 min total | 4 servings
Bite-size sirloin cubes seasoned and air-fried until browned outside and juicy inside, then tossed in melted garlic butter and parsley. Ready in 20 minutes; serves 4.
New England Marinated Steak Tips4 hr 27 min total | 4 servings
Sirloin tips marinated in soy, garlic, brown sugar and Worcestershire, then grilled or pan-seared until caramelized. A New England pub favorite. Serves 4.
Cast-Iron Ribeye with Garlic Thyme Butter32 min total | 2 servings
A thick ribeye seared hard in a smoking-hot cast-iron skillet, then basted with butter, garlic and thyme until medium-rare. Steakhouse results at home in about 20 minutes; serves 2.
Steak au Poivre30 min total | 2 servings
Strip or filet steaks pressed into cracked black peppercorns, seared in a hot skillet and finished with a creamy brandy pan sauce. A French bistro classic for two.
Reverse-Seared Thick-Cut Steak1 hr 10 min total | 2 to 3 servings
A 1 1/2 to 2-inch steak cooked slowly in a 250°F oven, then seared in a blazing skillet for an even edge-to-edge pink center and a dark crust. Serves 2 to 3.

Something went wrong? Our steak troubleshooting explains gray, tough and burnt steaks.

What is the easiest steak for a beginner?: A ribeye or New York strip about 1 to 1 1/4 inches thick. The marbling keeps it juicy and the thickness makes it easier to brown without overcooking.
How do I know when steak is done?: Use an instant-read thermometer: 125 degrees F for medium-rare off the heat. The USDA safe minimum is 145 degrees F with a 3-minute rest.