Steak Recipe

Bring steak to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and keep them loosely covered. Bringing them to near room temperature promotes even cooking.

Pat dry and season

Pat both sides of each steak very dry with paper towels. Evenly sprinkle about 1 tsp kosher salt and 1/2 tsp pepper on each side. If using, sprinkle 1/2 tsp garlic powder per steak. Press the seasonings lightly so they adhere.

Heat a heavy skillet (cast iron preferred) over medium-high to high heat until very hot, about 4–5 minutes. Add 2 tablespoons neutral oil and swirl to coat. The oil should shimmer and just begin to smoke.

Place steaks in the pan, laying them away from you to avoid splatter. Do not crowd the pan; cook in batches if necessary.

Sear first side

Sear the steaks 2.5–4 minutes on the first side without moving them, until a deep brown crust forms. Timing depends on thickness and desired doneness. For 1–1¼ inch steaks: 2.5–3 minutes for rare/medium-rare crust; longer for more cook.

Flip and add butter & aromatics

Flip the steaks and immediately add 2 tablespoons butter, crushed garlic cloves, and herb sprigs to the pan. Reduce heat to medium. Tilt the pan slightly so butter pools, and using a spoon, baste the steaks continuously with the melted butter and aromatics for 1.5–3 minutes while the second side finishes searing.

Check doneness

Use an instant-read thermometer inserted into the thickest part: 120°F (49°C) rare, 125–130°F (52–54°C) medium-rare, 135°F (57°C) medium. Remember the steak will rise about 5°F (3°C) while resting.

Optional oven finish (for thicker cuts)

If steaks are thicker than 1¼ inches and haven’t reached desired temperature after searing, transfer the skillet to a preheated 400°F (200°C) oven and roast 3–6 minutes until temperature target is reached. Use oven mitts and a pan suitable for oven use.

Rest and finish

Transfer steaks to a cutting board, tent loosely with foil, and rest 5–10 minutes. This redistributes juices. Sprinkle each steak with about 1/2 teaspoon coarse finishing salt just before serving. Serve with lemon wedges if desired.