Steak Recipe

Bring to room temperature

Remove the steaks from the refrigerator 30–45 minutes before cooking so they approach room temperature. Pat both sides dry thoroughly with paper towels — a dry surface gives the best sear.

Trim any large, thick silver skin only if present; leave a thin fat cap for flavor. Tie loosely with butcher's twine only if the steak is uneven in thickness.

Season generously: sprinkle about 1 tablespoon kosher salt per side (adjust to taste) and 1 teaspoon freshly ground black pepper per side. If using, sprinkle 1/2 teaspoon garlic powder per side. Press seasoning lightly into the meat so it adheres.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it heat for 4–5 minutes until very hot. You want the pan to be smoking lightly for a strong sear.

Add 2 tablespoons neutral oil to the hot pan and swirl to coat. It should shimmer but not immediately smoke heavily.

Sear the steak

Place steaks in the pan away from you to avoid splatter. Do not move them for 2–3 minutes to develop a deep brown crust. After 2–3 minutes, check the crust; if well-browned, flip and sear the other side for 2–3 minutes.

Baste with butter

Reduce heat to medium. Add 2 tablespoons unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1–2 minutes while the steaks finish cooking. This adds flavor and helps finish the interior.

Check doneness

Use an instant‑read thermometer inserted into the thickest part: 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 steaks from the pan about 5°F (3°C) lower than target as they will rise while resting.

For steaks thicker than ~1.25 inches or if you prefer an oven finish: after 2–3 minutes per side sear in the hot pan (as above), transfer the skillet to a preheated 400°F (200°C) oven for 4–8 minutes, depending on thickness and desired doneness. Then baste with butter and aromatics as described and check temperature.

Transfer the steaks to a cutting board and loosely tent with foil. Rest for 5–10 minutes to allow juices to redistribute. Rest time depends on thickness; thicker steaks benefit from the longer end.

While resting, skim any pan juices: spoon the butter and aromatics over the steaks once resting begins for extra flavor.

Slice against the grain if serving sliced. Finish with a light sprinkle of flaky sea salt, a grind of fresh black pepper if desired, chopped parsley, and an optional squeeze of lemon.