Steaks Recipe

Bring steaks to room temperature

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

Season

Generously season both sides and the edges of the steaks with kosher salt (about 1 tsp per side for these steaks), then sprinkle with black pepper and garlic powder. Press the seasoning gently into the meat.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan on the stovetop and heat over medium-high heat until very hot, about 5 minutes. The pan should be smoking lightly when the oil is added.

Sear steaks

Add the neutral oil to the hot pan and swirl to coat. Carefully place the steaks in the pan, laying them away from you to avoid splatter. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3–4 minutes. Adjust time depending on thickness and desired doneness (see note).

Baste with butter and aromatics

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. Once the butter melts and starts foaming, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1–2 minutes. Baste the edges as well; use tongs to hold the steak on its edge for 20–30 seconds to render and brown the fat cap.

Check doneness

Use an instant-read thermometer to check internal temperature: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. If steaks need more time, lower heat to medium-low and continue cooking, flipping and basting, until desired temperature is reached.

Finish with lemon (optional)

If using, squeeze a little lemon over the steaks in the final 15–30 seconds of basting to brighten flavors.

Transfer the steaks to a warm plate or cutting board and tent loosely with foil. Rest undisturbed for 8–10 minutes for these thicknesses. Resting lets juices redistribute and yields a juicier steak.

After resting, sprinkle a little coarse sea salt or finishing salt over the top and optionally scatter chopped fresh parsley. Slice against the grain if serving sliced, or serve whole. Serve immediately.