Steaks Recipe

Bring to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and keep loosely covered. Pat each steak dry very thoroughly with paper towels — dryness is essential to get a good sear.

Season

Evenly sprinkle the top and bottom of each steak with kosher salt (about 1/2 tbs per side total across steaks) and then the black pepper, garlic powder, and onion powder. Pat the seasonings gently into the meat so they adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it heat until very hot, about 5 minutes. The pan should be smoking slightly when ready. Meanwhile, add the oil to a small bowl and have the butter and aromatics ready.

Sear steaks

Add 2 tbs of the high-heat oil to the hot pan and swirl to coat. Carefully lay steaks in the pan, spaced so they do not touch. Sear without moving: 3–4 minutes on the first side for medium-rare on 1–1¼ inch steaks (adjust time for thickness). When a deep brown crust forms, flip the steaks.

Baste with butter and aromatics

Reduce heat to medium-high. Add the remaining 1 tbs oil, then add butter, crushed garlic cloves, rosemary and thyme to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously spoon the butter and aromatics over the top of each steak for 1½–3 minutes, until an instant-read thermometer inserted into the thickest part reads 125–130°F for medium-rare or 135°F for medium.

Rest

Transfer steaks to a warm plate or cutting board and tent loosely with foil. Rest for 7–10 minutes; carryover cooking will raise the temperature a few degrees and the juices will redistribute.

Finish

If desired, spoon any flavored butter from the pan over each steak. Sprinkle the chopped parsley on top and serve with lemon wedges on the side for a bright finish.

Slice steaks against the grain if serving sliced, or serve whole. Recommend serving immediately with your choice of sides.