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Ingredients
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Steaks & Seasoning
Herb Butter (Seasonal Preparation Accent)
Pan Sauce (optional seasonal variation)
Accompaniments (Seasonal ideas)
Method
Steaks & Seasoning
- 1
Bring steaks to room temperature
Take the steaks out of the refrigerator 45–60 minutes before cooking. Pat both sides dry with paper towels to remove excess moisture.
- 2
Season
Lightly coat both sides of each steak with 1 tablespoon olive oil. Sprinkle kosher salt evenly on both sides (about 1 tablespoon per steak total), then add freshly ground black pepper and garlic powder. Press the seasoning into the meat so it adheres.
- 3
Preheat pan and oven
Preheat a heavy skillet (cast-iron preferred) over high heat for 5 minutes until very hot. Preheat oven to 200°C / 400°F if finishing steaks in the oven (recommended for thicker cuts).
- 4
Sear the steaks
When the pan is smoking slightly, add a thin film of high-heat oil or a ½ tablespoon of olive oil. Carefully place steaks in the pan, leaving space between them. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. If using a bone-in or thick steak, sear the edges for 30–60 seconds holding with tongs to render fat.
- 5
Finish to temperature
For medium-rare, transfer the skillet to the preheated oven and roast for 4–6 minutes, or cook on the stovetop over medium heat until an instant-read thermometer reads 52–54°C (125–130°F) for medium-rare. For medium, aim for 60–63°C (140–145°F). Cooking times vary with thickness—use thermometer for accuracy.
- 6
Rest the steaks
Remove steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes (steaks will rise ~5–8°C while resting). This step ensures juices redistribute.
Herb Butter (Seasonal Preparation Accent)
- 7
Make the herb butter
While steaks come to room temperature or during final cooking, mix the room-temperature butter with parsley, thyme, chives, lemon zest, 1 teaspoon salt and ½ teaspoon black pepper in a bowl. Stir until smooth and evenly distributed. Form into a log on plastic wrap and chill briefly, or keep at room temperature for immediate use.
- 8
Pan Sauce (optional seasonal variation)
- 9
Deglaze pan
After removing steaks from the skillet, reduce heat to medium and add the minced shallot. Sauté for 30–45 seconds until fragrant but not browned. Add the red wine (or chosen fortified wine) to deglaze, scraping up browned bits from the bottom of the pan. Let reduce by about half (3–4 minutes).
- 10
Finish sauce
Add beef stock and the thyme sprig, simmer until slightly reduced and sauce coats the back of a spoon (4–6 minutes). Remove thyme sprig, reduce heat to low, then whisk in the cold butter pieces one at a time to emulsify and thicken the sauce. Taste and adjust seasoning with salt and pepper. Spoon sauce over steaks or serve on the side.
Accompaniments (Seasonal ideas)
- 11
Roast potatoes
Toss halved baby potatoes with 2 tablespoons olive oil, salt and pepper. Roast on a rimmed baking sheet at 200°C / 400°F for 25–30 minutes, turning once, until golden and tender. Keep warm.
- 12
Prepare seasonal vegetables
Roast or sauté mixed seasonal vegetables: if roasting, toss with oil, salt and pepper and roast at 200°C / 400°F for 10–18 minutes depending on veggie. If sautéing, heat 1 tablespoon oil in a pan over medium-high heat and cook until tender-crisp, finish with a pinch of salt.
- 13