I spent fifty dollars on a steakhouse ribeye and thought: I could buy three of these at the grocery store for this price. So I did. The first one came out gray and tough. The second was better. By the fifth one I had figured it out.

Restaurant-quality steak at home is mostly about technique, not equipment. A cast iron pan, a timer, and a thermometer will get you there.

Step 1: Buy the Right Cut

For pan-searing: ribeye or New York strip. Ribeye has more fat marbling and flavor. Strip is leaner with stronger beef taste. Both should be at least an inch thick. Look for even marbling throughout.

Step 2: Salt Early

Salt generously on both sides and let it sit at room temperature for forty minutes before cooking. Not ten minutes. Forty. The salt draws moisture out, dissolves, then gets reabsorbed — seasoning from the inside. The surface also dries out, which is perfect for crust.

Step 3: Get the Pan Hot

Cast iron skillet. Medium-high heat. Heat for a full five minutes. Add a tablespoon of high smoke-point oil — avocado, grapeseed, or canola. Not olive oil. The oil should shimmer and just barely start to smoke.

Step 4: Do Not Touch It

Lay steak in the pan away from you. Do not move it for three to four minutes. Moving prevents crust. When it releases naturally, flip. Cook another three to four minutes for medium-rare.

Step 5: Butter Baste

In the last minute, add a tablespoon of butter, two crushed garlic cloves, and a sprig of thyme. Tilt the pan and spoon the foaming butter over the steak continuously. Restaurant trick.

Step 6: Rest the Steak

Take it out of the pan. Wait five minutes before cutting. If you cut immediately, juices spill out and the steak is dry. Resting lets muscle fibers relax and reabsorb moisture.

I have made this steak for guests who asked which steakhouse I go to. The answer is a grocery store and a cast iron pan.