Choice Cuts Of Steak Recipe

Bring steaks to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and leave uncovered on a plate or wire rack to come to room temperature. Pat both sides dry thoroughly with paper towels — dry surface ensures a good sear.

Season steaks

Lightly brush each steak with the optional mustard if using (this helps the dry seasoning adhere and adds subtle flavor). Evenly sprinkle kosher salt on both sides (about 1/2 tbs per side depending on steak size) and press gently. Follow with freshly ground black pepper and garlic powder. Make sure edges (fat caps) are seasoned too.

Preheat pan or grill

If using a heavy skillet (cast iron) place it over medium-high heat and let it get very hot, about 5 minutes. If using a grill, preheat to high direct heat (450–550°F / 230–290°C).

Sear steaks

Add the neutral oil to the hot skillet and swirl to coat. Place steaks into the pan away from you so they don’t crowd. For 1–1½ inch steaks, sear without moving for about 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. If using a grill, place steaks over direct heat and sear similarly, rotating 90° halfway through the first side for crosshatch marks if desired.

Butter baste (optional, recommended)

Reduce heat to medium. Add the butter, smashed garlic cloves, and herb sprigs to the pan. As butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and juices for 1–2 minutes. This adds flavor and helps finish the cooking evenly.

Check doneness

Use an instant-read thermometer inserted into the thickest part: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remember carryover cooking will raise temperature ~5°F while resting. If steaks need more time, move them to a cooler part of the grill or reduce skillet heat and continue to cook, basting occasionally.

Rest steaks

Transfer the steaks to a cutting board or plate and tent loosely with foil. Rest for 5–10 minutes (thicker cuts need closer to 10 minutes). Resting lets juices redistribute and yields a juicier steak.

Finish and serve

If desired, sprinkle a pinch of coarse finishing salt over each steak and scatter the chopped parsley. Serve whole or slice against the grain and present with lemon wedges on the side.