Ingredients
Equipment
Method
- Remove the steak from the refrigerator about 30-60 minutes before cooking. This allows it to come to room temperature, ensuring more even cooking. Pat the steak completely dry with paper towels. This is a crucial step for achieving a beautiful sear. Season both sides generously with sea salt and freshly ground black pepper.1.5 lbs high-quality steak (such as ribeye, New York strip, or sirloin), about 1.5 inches thick, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, freshly ground
- Heat the olive oil in a heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat until it's shimmering but not smoking. Carefully place the seasoned steak into the hot skillet. Sear for 3-5 minutes per side for medium-rare, or adjust time according to your desired doneness and the thickness of the steak. Avoid moving the steak while it's searing to develop a deep, golden-brown crust.2 tablespoons olive oil, 1.5 lbs high-quality steak (such as ribeye, New York strip, or sirloin), about 1.5 inches thick
- Once the steak has a good sear on both sides, reduce the heat to medium. Push the steak to one side of the skillet and add the unsalted butter to the empty side. As the butter melts, add the minced garlic, chopped rosemary, and thyme. Let the garlic and herbs infuse the butter for about 30-60 seconds, until fragrant.4 tablespoons unsalted butter, 6-8 cloves garlic, minced, 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary), 1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme)
- Tilt the skillet and use a spoon to continuously baste the melting garlic butter over the steak for another 2-3 minutes. If using beef broth or red wine, add it to the skillet along with the butter, garlic, and herbs, and then baste. This process infuses the steak with incredible flavor and helps it finish cooking evenly.1/4 cup beef broth or red wine for basting
- Once the steak reaches your desired internal temperature (use a meat thermometer for accuracy: 130-135°F for medium-rare, 135-140°F for medium), remove it from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This resting period is vital for allowing the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.
- Slice the rested steak against the grain. Spoon the luscious garlic butter sauce from the skillet over the sliced steak. Garnish with fresh chopped parsley, if desired.Fresh parsley, chopped, for garnish
Notes
Store leftovers tightly wrapped or in an airtight container for up to 3 days. Freeze for up to 2-3 months. Reheat gently in a skillet over low heat with a splash of liquid, or microwave on low power.
