Hand Cut Steak Recipe

Bring to room temperature

Remove the hand-cut steak from the refrigerator 30–45 minutes before cooking so it approaches room temperature. Pat the steak dry thoroughly with paper towels to remove surface moisture — this ensures a good sear.

Trim any thin, ragged bits of connective tissue or excess fat so the steak sits flat in the pan. If the steak pieces are uneven, use a cleaver or heavy knife to even thickness for consistent cooking.

Season both sides generously with kosher salt, then sprinkle the black pepper and garlic powder evenly on both faces. Pat the seasoning lightly so it adheres to the meat. If you have time, season up to 1 hour ahead and leave uncovered in the refrigerator for a dry brine (omit bringing back to room temperature if you do this; instead let it sit at room temp 20–30 minutes before cooking).

Preheat pan

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–6 minutes. The pan should be smoking lightly when you add oil.

Sear the steak

Add the neutral oil to the hot pan and swirl to coat. Place the steak in the pan away from you to avoid splatter. Do not move the steak for 2–3 minutes to develop a deep brown crust. For a 1–1.5 inch steak, sear the first side 3–4 minutes (until a dark crust forms).

Flip and baste

Flip the steak and reduce heat to medium-high. Add the butter, crushed garlic clove, and herb sprig to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak continuously with the foaming butter for 1.5–3 minutes, depending on desired doneness.

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, 140–145°F for medium. If the crust is done but internal temperature needs time, lower heat and continue basting until target temp is reached. For steaks thicker than 1.5 inches, you can finish in a preheated 400°F oven for 4–6 minutes after searing.

Transfer the cooked steak to a cutting board or plate and loosely tent with foil. Rest for 5–10 minutes for a 1-inch steak (10–15 minutes for thicker cuts) so juices redistribute.

Slice against the grain (if serving sliced) and sprinkle with flaky finishing salt and chopped parsley. Serve with an optional squeeze of lemon if desired.