"The 3-3-2-2 rule is a simple method for cooking restaurant-quality steak at home. Start by heating a cast-iron pan and 2 tablespoons of cooking oil on your stovetop on medium heat, or heating your grill to about 335 degrees Fahrenheit. Place your steaks on the pan or grill and let them cook for 3 minutes without moving them at all. Then flip them over and cook them for 3 minutes on the other side (again, without moving them)."
"Flip them over twice more, letting them cook for an additional 2 minutes on each side without moving them. Then remove the pan from the heat or take the steaks off the grill and let them rest for 5 minutes. This gives the juices time to redistribute so that your steak is as juicy and flavorful as possible. Use a meat thermometer to check the internal temperature of the steak after resting and make sure it is done."
The 3-3-2-2 method prescribes searing steaks in timed intervals: three minutes per side, then two additional flips of two minutes each, followed by a five-minute rest. Heat a cast-iron pan with 2 tablespoons oil on medium or preheat a grill to about 335°F before placing steaks. Use the method for steaks between ½ and 1 inch thick to develop a browned crust through the Maillard reaction. Use a meat thermometer after resting to confirm internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Resting allows juices to redistribute for juicier, more flavorful steak.
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