Steak (American Beef Classic)

An iconic American beef dish, steak comes in cuts such as ribeye, T-bone, sirloin, and filet mignon. Typically seasoned simply with salt and black pepper, then pan-seared or grilled to varying degrees of doneness, steak is a centerpiece of American cuisine, especially in steakhouses.

01 Information

Grade

Serving

Calorie

Prep Time

Cook Time

Total Time

Medium

2 Servings

600 Kcal

5 Mins

10 Mins

15 Mins

02 Ingredients


  • 2 Steaks (Ribeye, Sirloin, T-bone, or Filet Mignon; about 250–300g each)

  • 2 tbsp Olive Oil or Butter

  • Salt (to taste)

  • Black Pepper (to taste)

  • 2 cloves Garlic (smashed, optional)

  • 2 sprigs Fresh Thyme or Rosemary (optional)

    To Serve

  • Mashed Potatoes, Roasted Vegetables, or Creamed Spinach







03 Method

Step 1
Pat Steaks dry with paper towels. Season generously with Salt and Black Pepper on both sides.

Step 2
Heat Olive Oil or Butter in a skillet (or preheat grill) over high heat.

Step 3
Add Steaks and sear 2–3 minutes per side for medium-rare (adjust time depending on thickness and desired doneness).

Step 4
Optional: add Garlic and Herbs to the pan, basting Steaks with the melted Butter or Oil for extra flavor.

Step 5
Check internal temperature with a meat thermometer:

  • Rare: 50°C / 120°F

  • Medium-Rare: 55°C / 130°F

  • Medium: 60°C / 140°F

  • Medium-Well: 65°C / 150°F

  • Well-Done: 70°C / 160°F+

Step 6
Remove Steaks and let rest for 5 minutes before slicing.

Step 7
Serve hot with classic sides like Mashed Potatoes or Roasted Vegetables.