Beef, Center Cut Recipe

Bring to room temperature

Remove the steaks from the refrigerator 30–45 minutes before cooking so they come closer to room temperature. Pat both sides dry thoroughly with paper towels.

Season both sides generously with kosher salt (about 1 tsp per side for each steak) and then with freshly ground black pepper and garlic powder if using. Press the seasoning lightly into the meat so it adheres.

Preheat pan and oil

Place a heavy skillet (cast iron preferred) over medium-high to high heat and let it get very hot, 3–5 minutes. Add the neutral oil and swirl to coat the pan. The oil should shimmer but not smoke heavily.

Sear the steaks

Carefully place the steaks in the hot pan, leaving space between them. Sear without moving for 2.5–3.5 minutes, until a deep brown crust forms. Flip and sear the other side 2.5–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time ±1 minute for thickness and desired doneness.

Baste with butter and aromatics

When you flip the steaks, reduce heat to medium. Add the butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks repeatedly with the flavored butter for 1–2 minutes. This builds flavor and helps finish cooking evenly.

If the steaks are thicker than 1.25 in and need more cooking after searing, transfer the pan to a preheated 400°F (200°C) oven for 3–6 minutes, then remove and continue to baste. Use an instant-read thermometer to check doneness: 125–130°F for medium-rare, 135°F for medium.

Rest the steaks

Transfer the steaks to a cutting board and tent loosely with foil. Let rest 6–10 minutes so juices redistribute; internal temp will rise a few degrees.

Make a quick pan sauce (optional)

While steaks rest, return the skillet to medium heat. Pour off excess fat, leaving about 1 tbsp and any browned bits. Add 1/4 cup red wine or beef stock to deglaze the pan, scraping up fond with a wooden spoon. Let reduce 1–2 minutes, then swirl in 1 tbsp cold butter until glossy. Taste and season with a pinch of salt and pepper if needed.

Serve

Slice the steaks against the grain if serving sliced. Spoon pan sauce over each steak and finish with flaky sea salt. Serve immediately.