Steak/chicken Recipe

Bring to room temperature & season

Remove steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Evenly season both sides with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder; press seasonings lightly to adhere.

Preheat pan and oil

Heat a heavy-bottomed skillet or cast-iron pan over high heat until very hot (about 4–6 minutes). Add 1 tbs olive oil and swirl to coat. The oil should shimmer but not smoke heavily.

Sear steaks

Place steaks in the hot pan without crowding. Sear undisturbed 3–4 minutes for a nice brown crust (for 1-inch steaks). Flip and sear the other side 3–4 minutes for medium-rare (adjust time ±1-2 minutes per side for thickness and desired doneness).

Finish with butter and aromatics

Lower heat to medium. Add 2 tbs butter, crushed garlic cloves, and thyme/rosemary sprigs to the pan. Tilt the pan slightly and spoon melted butter and aromatics over the steaks (baste) for 1–2 minutes to build flavor and finish cooking. Use an instant-read thermometer if desired: 125–130°F for medium-rare, 135°F for medium.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute before slicing.

Optional pan sauce (steak)

After removing steaks, keep the pan over medium heat. Pour off excess fat leaving ~1 tbs and the fond. Add 1/4 cup red wine (optional) and scrape browned bits with a wooden spoon; reduce 1–2 minutes. Add 1/2 cup beef stock and 1 tsp Dijon mustard; simmer 2–3 minutes until slightly reduced. Whisk in 1 tbs cold butter off heat for shine and to slightly thicken. Taste and adjust salt/pepper. Spoon sauce over sliced steak.

Prep and season

If breasts are thick, pound to even thickness (about 3/4 inch) for even cooking. Pat chicken dry. Season both sides with 1.5 tsp kosher salt, 3/4 tsp pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder; press to adhere.

Preheat pan and oil

Heat a skillet over medium-high heat until hot. Add 1.5 tbs olive oil and swirl. For skin-on chicken, place skin-side down first to crisp for 5–7 minutes; for skinless, cook 4–6 minutes on first side.

Cook chicken

Flip chicken and reduce heat to medium. Add 1 tbs butter to the pan and spoon over chicken as it finishes cooking for 3–6 more minutes until an internal temperature of 165°F is reached (thinner pieces less time).

Finish with lemon & herbs

Remove chicken to a plate and squeeze 1/2 lemon over the pieces. Sprinkle with 1 tbs chopped parsley. Tent loosely and rest 3–5 minutes before serving.

Optional pan sauce (chicken)

After removing chicken, keep 1 tbs fat in the pan and set over medium heat. Add 1/2 cup chicken stock and 1 tsp Dijon mustard, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Whisk in 1 tbs cold butter off heat. Taste and adjust with salt, pepper, or a squeeze of lemon. Spoon sauce over chicken.

Slice the rested steak against the grain and serve with the pan sauce if used. Plate chicken whole or sliced with its pan sauce and a sprinkle of parsley. Both proteins pair well with roasted vegetables, mashed potatoes, or a simple salad.

Timing: cook steak and chicken separately to control doneness. Use a reliable instant-read thermometer for best results. All herbs, garlic, and butter are used for basting and finishing to maximize flavor.