How to cook the perfect steak

When you think of a football player, you probably picture someone strong, audacious, and… let’s be honest….. just a little bit macho. And sure, I check some of those boxes (I do play defensive end), but when it comes to cooking a steak, there’s no room for toughness—because nobody likes a tough steak.

I can’t even remember my first time making a steak… Oh wait…..yes I can. And let me tell you, it was tragic. Picture this: me, circa 2015, a simple university student in Media class, tasked with creating a video reel before “reels” were even a thing. Naturally, I thought, Why not cook a steak? I set up my camera, channeled my inner chef (who was clearly still in training), and proceeded to cook what may have been the most horrible steak in culinary history. Overcooked. Gray. Just… sadness on a plate.

And to make matters worse? I only got a B+ on the project, not because of the steak (which, to be fair, deserved an F), but because I had a jar of Skippy’s peanut butter in the background. Branding violation. Look, I’d never put peanut butter on a steak…. I don’t know what my professor was thinking, but that B+ still haunts me.

Fast forward to today, and things have changed. I’ve traded those gray slabs for perfectly seared, juicy masterpieces. (Yes, I redeemed myself.) And because I believe in sharing the good stuff, here’s my go-to steak recipe so you don’t repeat my humble beginnings:

Avery’s Juicy, Crowd-Pleasing Steak Recipe

Ingredients:

• 1 quality steak (Ribeye is my go-to, but you do you)

• Garlic salt & your favorite seasoning blend

• High-smoke-point oil (grapeseed or avocado oil work wonders)

• Fresh rosemary & thyme

• 3-4 cloves garlic, smashed

• A generous amount of butter (don’t be shy)

Instructions:

1. Let it breathe: Set your steak out until it reaches room temperature. Cold steaks + hot pans = uneven cooking. Don’t skip this.

2. Season with confidence: I coat mine with garlic salt and my favorite seasoning. Be generous—it’s a steak, not a salad.

3. Sear like you mean it: Heat a cast iron skillet with oil until it’s smoking hot. Lay that steak down and listen to the sizzle (music to my ears). Sear each side for 2-3 minutes until you get that perfect crust. Don’t forget the edges—hold it up with tongs to get those sides crispy.

4. Flavor bomb: Toss in rosemary, thyme, smashed garlic, and that hefty slab of butter. Tilt the pan and baste the steak with the melted goodness. This is where the magic happens.

5. Finish strong: Transfer the steak to a preheated oven at 325°F to reach your desired doneness. I’m a medium rare guy, pull it at 130°F for that perfect pink center.

6. Rest is best: Let the steak rest on a rack for at least 5-10 minutes. Patience pays off with the juiciest, most tender bite.

Somewhere out there on YouTube, that old steak video is still floating around (please… try not to find it), but hey—we all start somewhere, right? This recipe’s been through trials, triumphs, and plenty of taste tests, so I promise you’re in good hands.

Give it a try, snap a pic, and tag me, I’d love to see your masterpiece (or your learning experience… we’ve all been there).

Here’s to perfect steaks and humble beginnings,

Avery

P.S. No peanut butter was harmed (or used) in the making of this recipe.