Steak Recipe

Bring to room temperature

Remove steaks from the refrigerator and pat both sides dry with paper towels. Leave them at room temperature for 30–45 minutes before cooking to promote even cooking.

About 10 minutes before cooking, season both sides of each steak evenly with kosher salt (use roughly 1 tsp per steak) and black pepper. If using garlic powder, sprinkle it evenly as well. Pat the seasoning lightly so it adheres.

Preheat pan

Place a heavy skillet (cast iron recommended) over medium-high heat and let it heat for 3–5 minutes until very hot but not smoking.

Add the high‑smoke point oil and swirl to coat the pan. Carefully place the steaks in the pan, laying them away from you to avoid splatter. Do not overcrowd—cook in batches if necessary.

Sear the first side without moving 3–4 minutes for medium-rare on a 1-inch steak (time will vary with thickness). When a deep brown crust forms and the steak releases easily, flip the steak.

After flipping, add the butter, crushed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter and pan juices for 1.5–3 minutes, continuing until the steaks reach your desired doneness (use an instant-read thermometer: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium).

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.

Just before serving, sprinkle each steak lightly with flaky finishing salt to taste and, if desired, squeeze a lemon wedge over the top for brightness.

Slice against the grain and serve immediately.