Boldly seasoned and cast iron seared to lock in flavor. His majesty tells tales of this steak to all folk of the realm!

Remove the steak from the refrigerator 45–60 minutes before cooking and place on a rack or plate. Pat both sides dry with paper towels. Bringing the steak to room temperature promotes even cooking.

Bring steak to room temperature

Lightly brush both sides of the steak with 1 tablespoon olive oil. Combine 1.5 tbs kosher salt, 1 tbs coarsely cracked black pepper, 1 tsp garlic powder, and 0.5 tsp smoked paprika. Evenly rub the seasoning mix over both sides and the edges of the steak, pressing gently so it adheres.

Season

Place a 10–12 inch cast iron skillet on the stove over high heat. Heat until very hot and smoking just begins, about 6–8 minutes. A hot pan is essential to form a deep sear.

Preheat cast iron

Carefully place the steak in the dry, hot skillet. You should hear an immediate loud sizzle. Sear undisturbed for 3–4 minutes to develop a dark crust. Using tongs, flip the steak and sear the other side for 3 minutes. For a 1.25–1.5 inch steak aiming for medium-rare, check temperature after flipping; target 125–128°F (52–53°C) for medium-rare, 135°F (57°C) for medium. If the crust forms too quickly or pan smokes excessively, reduce heat slightly.

Sear the steak

When the steak is mostly cooked (after the second sear), reduce heat to medium-low. Add 3 tbs unsalted butter, 3 crushed garlic cloves, 3 thyme sprigs and 1 rosemary sprig to the skillet. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melted butter and aromatics over the top of the steak for 1.5–2 minutes. Basting adds flavor and helps finish cooking.

Add butter and aromatics

Continue to baste and monitor the internal temperature with an instant-read thermometer. Remove steak from the pan at 2–3°F (1–2°C) below your target final temperature because it will continue to rise while resting. For medium-rare remove at ~125–128°F.

Finish to temperature

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes for a 1–1.5 inch steak so juices redistribute and the temperature evens out.

Rest the steak

Slice against the grain if serving sliced, or serve whole. Sprinkle lightly with 1/2 tsp flaky sea salt to finish. If desired, spoon 1/4 cup warm red wine reduction or pan au jus over the steak or serve on the side. Serve immediately.

Finish and serve

bone-in ribeye or porterhouse steak (1.25–1.5 inches thick)

kosher salt

coarse black pepper (freshly cracked)

garlic powder

smoked paprika

olive oil

unsalted butter

garlic cloves (crushed)

fresh thyme sprigs

fresh rosemary sprig

flaky sea salt

red wine reduction or pan au jus (optional)

THE KING'S STEAK

Make THE KING'S STEAK Recipe in just 1h 30m. Boldly seasoned and cast iron seared to lock in flavor. His majesty tells tales of this steak to all folk of the realm!

The King's Steak Recipe

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