New York Recipe

Steak

1. 1

   Bring steak to room temperature and season

   Remove the steaks from the refrigerator 45–60 minutes before cooking so they come closer to room temperature. Pat them very dry with paper towels. On both sides and the edges, season evenly with the kosher salt, then sprinkle the black pepper and garlic powder. Press the seasoning into the meat so it adheres.

2. 2

   Preheat pan

   Place a heavy skillet (cast-iron preferred) on the stove over high heat. Heat the pan for 5 minutes until very hot; you should see a faint shimmer or very light smoke. This ensures a good sear.

3. 3

   Sear the steaks

   Add the neutral high-smoke oil to the hot skillet and swirl to coat. Carefully place the steaks in the pan, laying them away from you to avoid splatter. Sear without moving for 2.5–3 minutes, until a deep brown crust forms. Flip and sear the second side for 2–3 minutes.

4. 4

   Baste with butter and aromatics

   Reduce heat to medium. Add the unsalted butter, smashed garlic, and thyme/rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the melted butter over the top of the steaks for 1.5–3 minutes. Baste until the internal temperature approaches your target (see timing below).

5. 5

   Finish to desired doneness

   For 1–1.5 inch steaks, aim for these approximate internal temperatures (use an instant-read thermometer): 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 you have not reached the desired temperature after searing and basting, transfer the skillet to a preheated 375°F (190°C) oven for 3–6 minutes, checking every 2 minutes.

6. 6

   Rest and finish

   Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. While resting, spoon any pan juices over the steaks. Optionally sprinkle a pinch of flaky sea salt and serve with a lemon wedge for brightness.

7. 7

   Slice and serve

   If serving sliced, cut against the grain into 1/4-inch slices. Plate and pour any reserved pan juices over the meat. Serve immediately.