*steak Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly on both sides with paper towels to remove moisture (this helps achieve a good sear).

Season

Evenly season both sides of the steak with kosher salt (about 1.5 tsp total) and freshly ground black pepper (about 1 tsp). Lightly sprinkle garlic powder on both sides for extra flavor. Press the seasonings gently into the meat so they adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot, 3–5 minutes. The pan should be smoking slightly when the oil is added.

Sear the steak

Add 1 tbsp neutral oil and swirl to coat the pan. Place the steak in the hot pan away from you to avoid splatter. Sear without moving for 2.5–3 minutes to form a deep brown crust (for a 1-inch steak; adjust time for thickness). Flip and sear the other side 2–3 minutes.

Add butter and aromatics

Reduce heat to medium. Add 2 tbsp unsalted butter, the crushed garlic cloves, and the thyme/rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak with the melted butter and rendered juices for 1–2 minutes. Baste continuously to build flavor and help finish cooking.

Check doneness

Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. If the steak needs more time, continue to baste and cook, flipping as needed until the desired temperature is reached. Alternatively, finish in a 400°F oven for 3–6 minutes if the exterior is done but the center needs more cooking (use an oven-safe skillet).

Rest

Transfer the steak to a cutting board and loosely tent with foil. Let rest 5–10 minutes (depending on thickness) so juices redistribute.

Slice and serve

Slice the steak against the grain into 1/4-inch to 1/2-inch slices. Spoon any pan juices or melted butter and herbs over the sliced steak. Garnish with chopped parsley and serve with lemon wedges on the side to squeeze over if desired.