Steak Recipe

Bring to temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and place on a plate covered loosely with plastic wrap or a kitchen towel so they come to near room temperature. This ensures more even cooking.

Pat dry and season

Pat the steaks very dry with paper towels. Evenly sprinkle kosher salt over both sides and the edges (about 1 tsp per side for 2 steaks) and then sprinkle black pepper and garlic powder (if using). Press the seasonings lightly into the meat.

Preheat pan

Place a heavy skillet (cast-iron preferred) over high heat. Let it heat until very hot, about 5 minutes. Add the neutral oil and swirl to coat; the oil should shimmer but not smoke excessively.

Sear steaks

Carefully add steaks to the pan, laying them away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes to build a deep brown crust (for steaks about 1-inch thick). Flip and sear the other side for 2–3 minutes. For thicker steaks (1.5–2 inches), sear 3–4 minutes per side.

Baste with butter and aromatics

Reduce heat to medium. Add the butter, crushed garlic cloves, and herb sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1–2 minutes. This adds flavor and helps finish cooking.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Remove the steaks from the pan about 3–5°F (2–3°C) below your target as they will continue to rise while resting.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes (5 minutes for thinner steaks, 8–10 for thicker) to allow juices to redistribute.

After resting, optionally sprinkle sea salt flakes over the steaks and a little chopped parsley. Serve whole or slice across the grain into 1/4–1/2-inch slices. Squeeze a lemon wedge over sliced steak if desired.