Plain Steak Recipe

Steak

1. 1

   Bring steak to room temperature

   Remove the steak from the refrigerator and pat it dry with paper towels. Let it rest uncovered on a plate at room temperature for 20–30 minutes. This ensures more even cooking.

2. 2

   Season

   Just before cooking, season both sides of the steak evenly with the kosher salt and freshly ground black pepper. Press the seasoning lightly so it adheres.

3. 3

   Preheat pan

   Place a heavy skillet (cast iron preferred) over medium-high heat. Let it heat for 3–5 minutes until very hot but not smoking. Add the neutral oil and swirl to coat the pan.

4. 4

   Sear the steak

   Add the steak to the hot pan. Sear without moving for 2.5–4 minutes, until a deep brown crust forms. Flip and sear the other side for 2.5–4 minutes for medium-rare (times vary with thickness).

5. 5

   Baste with butter

   Reduce heat to medium. Add the unsalted butter, smashed garlic clove, and optional herb to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for 1–2 minutes while it finishes cooking. This adds flavor and helps even cooking.

6. 6

   Check doneness

   Use an instant-read thermometer inserted into the thickest part: 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. Alternatively use the finger/firmness test.

7. 7

   Rest the steak

   Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes (5 minutes for thinner steaks, 8–10 for thicker) to let juices redistribute.

8. 8

   Serve

   Slice against the grain if desired, or serve whole. Spoon any accumulated juices from the cutting board over the steak. Serve plain (no cheese) as described.