Steak Recipe

Steak

1. 1

   Bring to room temperature & season

   Remove steaks from the refrigerator and pat both sides dry with paper towels. Let them sit on a rack or plate at room temperature for 30–45 minutes (this helps them cook evenly). Just before cooking, season both sides liberally with the kosher salt and then the black pepper. If using garlic powder, sprinkle it lightly on both sides as well.

2. 2

   Preheat pan and oil

   Place a heavy-bottomed skillet (cast iron preferred) over high heat and let it heat for 3–5 minutes until very hot but not smoking heavily. Add the neutral oil and swirl to coat the pan. The oil should shimmer and just begin to smoke.

3. 3

   Sear the steaks

   Carefully place the steaks in the hot pan, laying them away from you to avoid splatter. Do not move them for 2–3 minutes to form a good crust. After 2–3 minutes, flip the steaks and sear the second side for 2–3 minutes for medium-rare on 1–1.5 inch steaks. Adjust time +/- 1–2 minutes per side for thinner or thicker steaks and desired doneness.

4. 4

   Baste with butter and aromatics

   Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme/rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks continuously for 1–2 minutes, spooning the melted butter and aromatics over the tops. This adds flavor and helps finish cooking gently.

5. 5

   Check doneness & rest

   Check internal temperature with 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. Remove steaks from the pan when they are 5°F (2–3°C) below your target (they will continue to rise while resting). Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes.

6. 6

   Finish and serve

   If desired, sprinkle a small pinch of finishing flake salt over each steak. Slice against the grain and serve immediately, spooning any pan juices over the sliced steak.