Steak Recipe

Bring steak to room temperature and season

Remove the steak from the refrigerator 30–60 minutes before cooking so it approaches room temperature (shorter for very thin cuts, 30 minutes is adequate for 1"–1¼" steaks). Pat both sides and the edges dry with paper towels. Sprinkle kosher salt evenly over both sides and the edges, using about 1 tablespoon total. Lightly press the salt into the meat. Just before searing, grind about 1 teaspoon of black pepper over both sides.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it heat for 4–6 minutes until very hot. The pan should be smoking slightly when ready. While the pan heats, measure the oil.

Sear the steak

Add the neutral oil to the hot skillet and swirl to coat. Carefully set the steak in the pan, laying it away from you to avoid splatter. Sear without moving for 2½–3 minutes to develop a deep brown crust (time may vary slightly depending on exact thickness and pan heat). Flip the steak using tongs and sear the other side for 2–3 minutes.

Finish with butter, garlic and herbs

Reduce heat to medium-low. Add the butter, smashed garlic cloves, and thyme or rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter and pan juices for 1–2 minutes. This adds flavor and helps bring the interior to the target temperature.

Check doneness

Use an instant‑read thermometer inserted into the thickest part of the steak (not touching bone) to check temperature: 120–125°F for rare, 130–135°F for medium‑rare, 140–145°F for medium. Remove the steak from the pan about 5°F below your target; it will rise a few degrees while resting.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest 5–10 minutes (5 minutes for rare/medium‑rare; up to 10 minutes for thicker cuts) so juices redistribute.

Slice and serve

If serving sliced, trim any large edge fat if desired and slice against the grain into 1/4‑ to 1/2‑inch slices. Spoon any accumulated juices from the cutting board over the slices. Finish with a light sprinkle of flaky sea salt if using and serve immediately.