Steak Recipe

Bring to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and place on a plate uncovered or loosely covered. Pat both sides dry with paper towels. This promotes even cooking and better sear.

Season

Generously season both sides and the edges of each steak with kosher salt (about 1 tsp per side split from the 2 tsp total) and a light, even dusting of black pepper. If using garlic powder, sprinkle lightly on both sides.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat and let it heat for 4–5 minutes until very hot. The pan should be shimmering but not smoking heavily.

Sear

Add the neutral oil to the hot pan and swirl to coat. Carefully lay the steaks in the pan away from you so hot oil doesn't splash. Sear undisturbed for 2.5–3.5 minutes on the first side (for 1–1.25 inch steaks) until a deep brown crust forms. Reduce heat to medium-high if the pan is smoking excessively.

Flip and baste

Flip the steaks and add the unsalted butter, smashed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly so the butter pools, and using a spoon, continuously baste the steaks with the melted butter-garlic-herb mixture for 1.5–3 minutes while cooking to desired doneness.

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. Remember the steak will rise about 3–5°F while resting.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes (5 minutes for rare/medium-rare, 8–10 for medium) to allow juices to redistribute.

Finish & serve

If using finishing butter, place 1/2 tbsp on top of each hot steak while resting or just before slicing. Sprinkle with flaky sea salt to taste and serve with an optional squeeze of lemon if desired.

Use the neutral oil for the initial high-heat sear because it has a high smoke point. Add unsalted butter after flipping so it doesn’t burn; the butter combined with garlic and herbs will flavor the steaks as you baste.

Tilt pan and spoon the butter over the steaks continuously for the best flavor and crust finish. Discard or reserve the garlic and herbs after cooking as preferred.

Finishing butter adds richness — melt and spoon over the steak after resting. Sprinkle flaky sea salt right before serving to enhance crust flavor. A quick squeeze of lemon brightens the rich flavors if you like a touch of acidity.