Perfect steak doneness every time.
The most critical factor is internal temperature, not time. Always use an instant-read thermometer. Pull the steak 5-10°F below your target — carryover cooking continues during rest. For a 1-inch steak on a screaming hot cast iron pan: rare 2 min/side, medium-rare 3 min/side, medium 4 min/side. Thicker steaks benefit from reverse searing: cook low in the oven (275°F) until 10-15°F below target, then sear in a ripping hot pan for 1 minute per side for a perfect crust. Rest steak for 5-10 minutes — this allows juices to redistribute. Cutting immediately loses 30-40% of juices. Pat steaks dry and season generously with salt 40+ minutes before cooking (or immediately before) — between 5-40 minutes draws moisture to the surface without time to reabsorb, creating steam instead of a crust.