Steakhouse Recipe

Bring steak to room temperature

Remove steaks from the refrigerator 45–60 minutes before cooking and leave them loosely wrapped or uncovered on a rack to come to room temperature. Pat both sides dry with paper towels to remove surface moisture.

Season the steaks

Generously season both sides and the edges of each steak with kosher salt (about 1 tbs per side in total for each steak depending on thickness). Sprinkle the garlic powder and onion powder evenly, then grind black pepper liberally over both sides. Press the seasonings gently into the meat so they adhere.

Preheat skillet and oil

Place a large cast-iron skillet or heavy-bottomed pan over high heat. Heat until very hot, about 5 minutes. Add the neutral oil and swirl to coat the pan; the oil should shimmer and just begin to smoke.

Sear the steaks

Carefully place the steaks in the hot skillet, laying them away from you to avoid splatter. Sear undisturbed for 2.5–3.5 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes.

Add butter and aromatics

Reduce heat to medium-high. Add unsalted butter to the pan along with the smashed garlic cloves, thyme, and rosemary. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter and aromatics for 1.5–3 minutes, continuing until steaks approach desired 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.

Optional oven finish (for thick steaks)

If steaks are thick or crust is set but center is under target temp, transfer the skillet to a preheated 400°F (200°C) oven for 3–6 minutes until thermometer reads desired temperature. Remove skillet carefully with oven mitts.

Rest the steaks

Transfer steaks to a cutting board or a warm plate and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute (internal temp will rise ~5°F while resting).

Finish and serve

While steaks rest, spoon some of the flavored butter from the pan over the steaks. Sprinkle with flaky finishing salt and chopped parsley. Serve whole or sliced against the grain with optional lemon wedges on the side.