Steak Recipe
Make Steak Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Cooking fat & aromatics
Method
Steak
Bring to temperature & season
Remove the steaks from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes (no more than 1 hour) so they cook evenly. Just before cooking, season both sides generously with kosher salt (about 1 tsp per side depending on thickness) and sprinkle the pepper and garlic powder evenly over both sides.
Preheat pan or grill
If using a heavy skillet (cast iron preferred), place it over high heat and let it heat for 5–7 minutes until very hot and just starting to smoke. If grilling, preheat to high (500–550°F / 260–288°C) and clean and oil the grates.
Sear the steak
Add the neutral oil to the pan and swirl to coat. Carefully place the first steak in the pan away from you to avoid splatter. Leave undisturbed for 2.5–3.5 minutes to form a deep brown crust (time varies with thickness — use 3 min for 1" steaks). Flip and sear the other side for 2–3 minutes.
Baste with butter and aromatics
Reduce heat to medium-high. Add the butter, crushed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter over the top of the steaks for 1–2 minutes while the steaks finish cooking. This adds flavor and helps finish the interior.
Check doneness & rest
Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove the steaks from the pan when they are 5°F below your target (carryover will raise temp). Transfer to a cutting board and loosely tent with foil. Rest for 5–10 minutes so juices redistribute.
Slice and serve
If desired, slice the steak against the grain into 1/4" slices. Spoon any accumulated juices from the cutting board or pan over the slices. Serve immediately with any preferred sides.
Cooking fat & aromatics