Maiko Cut (6 Oz) Recipe

Bring steak to room temperature

Remove the 6 oz steak from the refrigerator and let rest at room temperature for 20–30 minutes. Pat both sides dry with paper towels to remove surface moisture (this ensures better browning).

Season

Season both sides of the steak evenly with kosher salt, freshly ground black pepper, and garlic powder. Press the seasonings into the meat so they adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot for 3–5 minutes. When hot, add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Sear the steak

Place the steak in the hot skillet. Do not move it for 2–3 minutes to develop a deep brown crust. Flip and sear the other side for 2 minutes. For a 1" thick 6 oz steak, this will typically bring it to medium-rare–medium (adjust times +/- 30–60 seconds for desired doneness).

Baste with butter and aromatics

Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic cloves, and thyme sprigs to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the butter, garlic, and thyme over the steak for 30–60 seconds. This adds flavor and finishes the crust.

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. Cook a little longer if needed, using short additional sears and continued basting.

Rest

Transfer the steak to a cutting board or plate and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute.

Finish and serve

Slice against the grain if serving sliced. Sprinkle a pinch (about 1/4 tsp) flaky sea salt and the chopped parsley over the steak. Serve with an optional lemon wedge and the accompaniment of choice.

If using vegetables and starch: reheat or plate 1 cup of steamed/roasted vegetables and 1/2 cup mashed potatoes or rice alongside the rested steak. Spoon any pan juices or remaining butter over the steak and vegetables for extra flavor.