Steaks Recipe

Bring steaks to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking. Pat each steak dry thoroughly with paper towels — moisture prevents good sear.

Season steaks

On both sides, rub each steak with olive oil. Sprinkle kosher salt evenly (about 1/2 tsp per side depending on steak size) and season with garlic powder and freshly ground black pepper. Press the seasonings gently into the meat.

Preheat pan

Place a heavy cast-iron skillet or heavy-bottomed stainless steel pan over high heat. Heat until it is very hot and begins to smoke lightly, about 5 minutes. For a grill, preheat to high (500–550°F / 260–290°C).

Sear steaks

Add 1 tablespoon olive oil to the hot pan and swirl to coat. Add steaks, leaving space between them. Sear without moving 2.5–4 minutes until a deep brown crust forms (time depends on thickness and desired doneness). Flip and sear the other side 2.5–4 minutes.

Baste with butter and aromatics

Reduce heat to medium. Add unsalted butter, smashed garlic cloves and thyme/rosemary sprigs to the pan. As butter melts, tilt the pan slightly and use a spoon to baste the steaks repeatedly for 1–2 minutes. This adds flavor and helps finish cooking. Continue until internal temperature approaches target (see doneness guide).

Check doneness

Use an instant-read thermometer in the thickest part: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove steaks 5°F below target (they will rise while resting).

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes for steaks 1–1.5" thick (longer for thicker cuts). Rest allows juices to redistribute.

Finish and serve

Optionally sprinkle with coarse sea salt or flaky finishing salt and chopped fresh parsley. Top with compound butter if using. Slice against the grain if serving sliced, or serve whole.

If using compound butter, place a pat on each hot steak right after resting so it melts into the meat. Sprinkle finishing salt and chopped parsley just before serving for brightness and texture.