Hey everyone,
I’ve been trying to perfect my steak-cooking skills at home, but I feel like I’m missing something. Sometimes my steak turns out too tough, other times it’s not seared properly. I usually go for ribeye or NY strip, and I cook on a cast iron pan.
A few questions for the pros here:
What’s the best way to get a good sear without overcooking the inside?
Do you season before or after cooking? I’ve heard mixed opinions on when to salt.
Is resting the steak really that important, or is it okay to cut into it right away?
Would love to hear your best tips! Also, if anyone has a go-to method (reverse sear, butter basting, etc.), let me know what works best for you.
Thanks in advance!
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