Steak Recipe

Bring to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and leave uncovered on a plate. Pat both sides dry with paper towels to remove surface moisture — this helps develop a good sear.

Trim any large excess fat if desired, but leave a thin fat cap for flavor. Season both sides generously with kosher salt (about 1 tsp per side total) and freshly ground black pepper immediately before cooking.

Heat a heavy skillet (cast-iron preferred) over medium-high to high heat until very hot, about 3–5 minutes. Add 2 tbs high-heat oil and swirl to coat the pan.

Carefully place the steaks in the pan, laying them away from you to avoid splatter. Do not move the steaks for the first sear: cook 3–4 minutes for a 1–1¼" steak for medium-rare (adjust time for thickness and desired doneness).

Flip the steaks using tongs. Immediately add the 2 tbs unsalted butter, crushed garlic cloves, and herb sprigs to the pan.

Tilt the pan slightly and spoon the melted butter and aromatics over the top of the steaks (baste) continuously for 1.5–3 minutes while the second side cooks. Cook to an internal temperature of about 125°F (52°C) for medium-rare — remove a few degrees earlier since carryover will raise the temperature while resting. For rare target ~120°F, medium ~135°F.

Transfer the steaks to a cutting board or plate and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.

Optional pan sauce

While steaks rest, place the skillet back on medium-high heat. Add 1 tbs red wine or beef stock to deglaze, scrape up browned bits with a wooden spoon, and let reduce for 30–60 seconds. Swirl in 1 tbs cold butter to thicken and gloss the sauce. Spoon sauce over the rested steaks.

Slice steak against the grain if serving sliced. Serve whole or sliced and spoon any resting juices or pan sauce over the top. Finish with an extra pinch of flaky salt if desired.