Premium Beef Selection (halal) Recipe

Prepare beef

Remove the steak from the refrigerator 30–45 minutes before cooking to bring it to near room temperature. Pat both sides dry with paper towels.

Season both sides evenly with kosher salt and freshly ground black pepper. Place the steak on a plate or shallow dish.

In a small bowl, combine the minced garlic, olive oil, soy sauce, lemon juice, chopped rosemary, and ground cumin. Whisk until emulsified.

Brush or pour the marinade over the steak, ensuring both sides are coated. Let rest and marinate at room temperature for 20–30 minutes (or cover and refrigerate for up to 2 hours). If refrigerated, bring back to room temperature for 20–30 minutes before cooking.

Heat pan

Place a heavy skillet or cast-iron pan over medium-high heat. Add the vegetable oil and heat until shimmering and just beginning to smoke lightly (about 2 minutes).

Add the marinated steak to the hot pan. Press gently so full contact is made. Sear without moving for 3–4 minutes to develop a deep brown crust (for medium-rare; adjust time for thickness and doneness preference).

Flip the steak and add the unsalted butter to the pan. As the butter melts, tilt the pan slightly and spoon the butter over the top of the steak repeatedly (basting) for 2–3 minutes. This will build flavor and finish cooking. Use an instant-read thermometer: target 125–130°F (52–54°C) for medium-rare; 135°F (57°C) for medium.

When the steak reaches desired temperature, transfer it to a cutting board and let it rest for 5–10 minutes. Resting lets juices redistribute and yields a juicier steak.

Slice the steak against the grain into 1/4–1/2-inch slices. Sprinkle with chopped fresh parsley and squeeze optional lemon wedges over the top to taste.

Serve immediately with your preferred sides (roasted vegetables, mashed potatoes, or a simple salad).