Skillet & flame

How to cook steak & make burgers

A hot pan, a dry surface, a thermometer and a rest. The same principles produce a good crust on a steak and a juicy burger.

Pan-seared steak

Serves 2 · 20 minutes plus resting · works best with 1–1½ inch ribeye, strip, or sirloin.

You need

  • 2 steaks, 1–1½ inches thick, room temperature (30–45 min out of the fridge)
  • 1½ tsp coarse salt, 1 tsp black pepper
  • 1 tbsp high-heat oil (avocado or canola)
  • 2 tbsp butter, 3 garlic cloves, 2 thyme or rosemary sprigs

Method

  1. Dry the steaks with paper towels and season generously on all sides.
  2. Heat a cast-iron or heavy skillet over high until very hot, then add oil.
  3. Sear 2–4 minutes without moving until a deep brown crust forms. Flip.
  4. Reduce heat to medium, add butter, garlic and herbs. Tilt the pan and baste the steak for 1–2 minutes.
  5. Check temperature, remove at about 5°F below target, and rest 5–10 minutes.

Doneness chart

Remove steaks about 5°F before the target, since they keep rising while they rest.

125°FRare · 52°C
135°FMedium-rare · 57°C
145°FMedium · 63°C
150°FMedium-well · 66°C
160°F+Well done · 71°C
ThicknessPer side, medium-rare (approx.)
1 inch3–4 minutes
1½ inches4–5 minutes, then butter-baste
2 inches+Sear, then finish in a 350°F (175°C) oven until at target
Thermometer tip: insert it sideways into the thickest part, away from bone and fat. Public food-safety guidance for whole steaks is 145°F (63°C) followed by a rest; many cooks prefer lower for tenderness, which is a personal choice.

Juicy burgers

Makes 4 · 25 minutes · stovetop or grill.

Patties

  • 1½ lb (680 g) ground beef, 80/20 lean-to-fat
  • 1½ tsp salt, 1 tsp pepper
  • 1 tsp garlic powder (optional)
  • 4 slices cheese
  • 4 burger buns, butter for toasting
  • Lettuce, tomato, onion, pickles, sauce

Method

  1. Divide into 4 equal balls. Gently shape into patties ¾ inch thick and a bit wider than the bun.
  2. Press a shallow dimple in the center so they stay flat.
  3. Season outside only, right before cooking.
  4. Cook in a very hot skillet or on a grill 3–4 minutes per side, flipping once.
  5. Add cheese in the last minute and cover to melt. Cook to 160°F (71°C) inside.
  6. Toast buns in butter and assemble.
Juicy rule: do not press the patties with a spatula while cooking, and do not overwork the meat. Both squeeze out the juices.

Common problems

Grey, no crust

Steak was wet or the pan too cool. Dry thoroughly, preheat longer, and avoid crowding.

Tough steak

Overcooked or sliced too soon. Rest the meat, then slice against the grain.

Dry burgers

Meat too lean or cooked too long. Use 80/20 beef and pull at 160°F.

Puffy, ball-shaped patties

Forgot the dimple, or the meat was overworked. Press a thumbprint into each patty.

FAQ

Why rest steak?

Resting lets juices redistribute so they stay in the meat rather than running onto the board when you cut.

Should I season before or after?

Salt steaks at least 40 minutes ahead or right before cooking; in between, salt draws out moisture. For burgers, season only the outside right before cooking.

Cast iron or stainless?

Either works if heavy and preheated well. Cast iron holds heat best for a strong crust.

Is burger doneness different from steak?

Yes. Ground beef mixes surface bacteria throughout, so food-safety guidance recommends cooking burgers to 160°F (71°C).