What You Need:
Ingredients:
Steak ( Ribeye, New York Strip, Filet Mignon, etc.)
Salt
Pepper
Optional: garlic, fresh rosemary or thyme, butter
Tools:
Cast iron or heavy skillet
Tongs
Instant-read thermometer (optional, but helpful)
Step-by-Step Instructions:
1. Choose the Right Cut
Look for well-marbled steak (fat = flavor). Thickness should be at least 1 to 1.5 inches for best results.
2. Bring Steak to Room Temp
Let the steak sit out for 30–60 minutes before cooking. This helps it cook evenly.
3. Season Generously
Right before cooking, season both sides with kosher salt and freshly ground black pepper. Be generous!
4. Preheat the Pan
Heat your pan on high until it’s very hot (almost smoking). This is crucial for a good sear.
5. Sear the Steak
Add a high-smoke-point oil (like canola, avocado, or vegetable oil) to the pan. Then:
Sear the steak for ~2–3 minutes per side for medium-rare, depending on thickness.
Don’t move it around—let it form a crust.
Sear the edges too, especially if it has a fat cap.
6. Add Butter and Aromatics (Optional but Excellent)
In the last minute or two:
Add a tablespoon of butter
Toss in a crushed garlic clove and a sprig of rosemary or thyme
Tilt the pan and spoon the melted butter over the steak repeatedly (basting)
7. Check Temperature (Optional)
Use a meat thermometer for best accuracy:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-well: 150–155°F (65–68°C)
Well done: 160°F+ (71°C+)
8. Rest the Steak
Remove the steak and let it rest on a cutting board for 5–10 minutes. This keeps the juices inside.
9. Slice and Serve
Slice against the grain if it’s a cut like flank or skirt. Otherwise, dig in.
Bonus Tips:
Dry-brining: Salt the steak a few hours ahead and let it rest uncovered in the fridge. This enhances flavor and texture.
Don’t overcrowd the pan – cook one or two steaks at a time.
Use a meat thermometer if you’re unsure; guessing can ruin a great steak.
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