What You Need
Your Savage Meats steak — ribeye, strip, or filet
Kosher salt and cracked black pepper. That’s it. Stop overthinking.
2 tablespoons of butter
A cast iron pan. If you don’t have one, get one. Non-negotiable.
How to Not Ruin It
1. Pull the steak out of the fridge 30–45 minutes before cooking. Room temperature. Always. A cold steak hitting a hot pan is a tragedy.
2. Pat it completely dry with paper towels. Then season aggressively with salt and pepper on every surface. Every surface.
3. Heat your cast iron over high heat until it’s smoking. Not warm. Not hot. Smoking. This is how you get a crust.
4. Sear the steak 2–3 minutes per side. Don’t touch it. Don’t move it. Don’t even look at it funny. Just let it work.
5. Add butter to the pan. Tilt the pan and baste the steak continuously for 60 seconds. This is the part that makes people ask for your recipe.
6. Pull it off the heat and rest it for 5 minutes. This is not optional. The steak is still cooking. Walk away.
7. Slice against the grain. Plate it. Accept the compliments.
Internal Temps If You Need Them
Rare: 125°F — red center, cool. You know what you’re doing.
Medium Rare: 130–135°F — the correct answer.
Medium: 140°F — respectable.
Well done: We’ll pretend you didn’t say that.
Show us what you made
Show us what you made.
Tag us on Instagram and TikTok. Use #FeedYourTribe and #SavageMeats. The best cooks in the tribe get featured. Don’t be shy. Savages aren’t.