Basic seasoning for steaks is kosher salt and coarse black pepper. The addition of white pepper and/or granulated onion and garlic are a great general seasoning blend. Flaky sea salt or smoked flaky salt are nice to finish sliced steak with, as are charred lemons or melted butter flavored with crushed garlic and fresh herbs. Steak Temperature Guide: Rare: 120 degrees F, soft to touch, red. Medium-rare: 130 degrees F, tender to touch, slight resistance, red to pink. Medium: 135 degrees F, resistance but with some spring, pink. Medium-well: 140 degrees F, firm with a slight tenderness to the touch, brown and light pink. Well: 145 degrees F, firm to touch, no pink color left in meat. For steaks more than 1 inch thick and steaks on the bone, start the meat on the stovetop and finish cooking the steak to the desired temperature in the oven. To be spot-on with your meat temperatures every time, every steak, get a good instant-read digital thermometer.