The King's Steak Recipe
Boldly seasoned and cast iron seared to lock in flavor. His majesty tells tales of this steak to all folk of the realm!
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Ingredients
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Steak and Seasoning
Finishing Butter & Aromatics
Optional Rest & Serve
Method
Steak and Seasoning
- 1
Bring steak to room temperature
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.
- 2
Season
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.
- 3
- 4
Sear the steak
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.
Finishing Butter & Aromatics
- 5
Add butter and aromatics
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.
- 6
Finish to temperature
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.
Optional Rest & Serve
- 7
Rest the steak
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.
- 8