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Steak Recipe

Name: Grace Caribbean Grills Steak Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 lb boneless ribeye or New York strip steak; 1 tbs kosher salt; 1 tsp freshly ground black pepper; 0.5 tsp garlic powder (optional); 1 tbs neutral high-heat oil (canola, grapeseed, or vegetable); 1 tbs unsalted butter; 2 each fresh garlic cloves, smashed; 1 each fresh rosemary or thyme sprig; 0.25 tsp finishing salt (optional)

Inspired by Grace Caribbean Grill

Time45m

Serves2

Make Steak Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

1 lb boneless ribeye or New York strip steak1 tbs kosher salt1 tsp freshly ground black pepper1/2 tsp garlic powder (optional)1 tbs neutral high-heat oil (canola, grapeseed, or vegetable)1 tbs Unsalted butter2 each fresh garlic cloves, smashed1 each fresh rosemary or thyme sprig1/4 tsp finishing salt (optional)

Method

Steak

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking (longer for thicker cuts). Pat both sides dry with paper towels. Letting it warm slightly ensures more even cooking.

Season

Generously season both sides of the steak with kosher salt and freshly ground black pepper. If using, sprinkle the garlic powder evenly. Press the seasonings into the meat with your hands.

Preheat pan

Place a heavy skillet (cast iron recommended) over medium-high heat and let it get very hot, about 4–6 minutes. The pan should be smoking slightly when ready.

Sear the steak

Add the high-heat oil to the hot pan and swirl to coat. Carefully lay the steak in the pan away from you to avoid splatter. Sear without moving for 2.5–3.5 minutes to develop a deep brown crust (time depends on thickness).

Flip and baste

Flip the steak using tongs. Add the butter, smashed garlic cloves, and herb sprig to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 2.5–4 minutes until it reaches desired doneness (see times below).

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 130–135°F for medium-rare, 135–145°F for medium. Remember the steak will rise about 5°F while resting.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.

Slice and finish

Slice the steak against the grain into 1/4–1/2-inch slices. Sprinkle a pinch of finishing salt if desired and spoon any herby buttery pan juices over the slices before serving.