Hand Cut Choice Ribeye, Strip Or Filet Mignon Recipe

Cooking Instructions

1. 1

   Preparing the Steak

   Remove the steak from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking. This ensures even cooking.

2. 2

   Seasoning the Steak

   Generously season both sides of the steak with kosher salt and freshly ground black pepper.

3. 3

   Heating the Pan

   In a large cast-iron skillet or heavy pan, heat the olive oil over medium-high heat until it begins to shimmer.

4. 4

   Cooking the Steak

   Place the steak in the pan and sear for about 4-5 minutes on one side without moving it. Flip the steak and add the butter and herbs to the pan.

5. 5

   Basting

   As the steak cooks on the second side (another 4-5 minutes for medium-rare), use a spoon to baste the steak with the melted butter and oil mixture.

6. 6

   Checking Doneness

   Use a meat thermometer to check for doneness. Aim for 130°F (54°C) for medium-rare.

7. 7

   Resting

   Remove the steak from the pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.

8. 8

   Serving

   Slice the steak against the grain and serve with your favorite sides.