Steak Recipe

Bring steak to temperature

Remove steaks from the refrigerator and pat them dry with paper towels. Let sit at room temperature for 30–45 minutes to take the chill off (this helps even cooking).

Season

Generously season both sides and the edges of the steaks with kosher salt (about 1 tbs per side for two steaks) and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat pan

Place a heavy cast-iron skillet or heavy-bottomed pan over high heat and let it heat for 4–5 minutes until very hot. When hot, add the neutral oil and swirl to coat. The oil should shimmer and barely smoke.

Sear the steaks

Carefully add the steaks to the hot pan (lay them away from you). Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes. If the steaks are thick (1.5–2 inches), also sear the edges for 30–60 seconds each by holding the steak with tongs.

Finish cooking with butter and aromatics

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, and herb sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the melted butter, garlic and herb-infused fat over the top of the steaks repeatedly for 1–3 minutes. Continue until the steaks reach your target internal temperature (use an instant-read thermometer): 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For thick steaks this may take 3–6 minutes of basting; thinner steaks will be faster. Remove steaks from the pan a few degrees before the final temp since they will rest and carryover cook.

Rest

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

Finish and serve

If using, sprinkle a small pinch of flaky sea salt on each steak just before serving. Slice against the grain and serve whole or sliced, spooning any accumulated resting juices over the meat.

The garlic and herb sprigs added during the butter-basting step infuse the butter and steak. Smash the garlic cloves with the side of a knife to release flavor before adding. Use the basting butter (and any pan juices) to spoon over steaks when serving.