Ingredients
- 1-2 pieces Steak (Sirloin, Ribeye, or New York Strip), at least 1-inch thick
- 2 tablespoons Vegetable oil (high smoke point)
- 3 tablespoons Unsalted butter
- 3 cloves Garlic, smashed
- 2 sprigs Fresh rosemary or thyme
- Sea salt and coarsely ground black pepper
Instructions
- Preparation: Remove the steaks from the fridge 30 minutes before cooking. Pat them completely dry with paper towels (this is key for a good crust). Season generously with salt and pepper on all sides.
- Searing: Heat a cast-iron skillet over high heat until it’s smoking hot. Add the oil.
- Cooking: Place the steaks in the pan. Sear for about 2–3 minutes without moving them until a deep brown crust forms. Flip the steaks.
- Basting: Lower the heat to medium-high. Add the butter, garlic, and herbs to the pan. Once the butter melts, tilt the pan and use a spoon to continuously pour the flavored butter over the steaks for the last 2 minutes of cooking.
- Doneness Guide: Use a meat thermometer to reach your preferred choice from the image:
- D – Rare: Internal Temp: 50°C (120°F) — Cool red center.
- C – Medium Rare: Internal Temp: 55°C (130°F) — Warm red center (The Chef’s favorite).
- B – Medium: Internal Temp: 60°C (140°F) — Warm pink center.
- A – Well Done: Internal Temp: 70°C+ (160°F+) — Fully cooked through.
- Resting: Transfer the steaks to a plate and let them rest for 5–10 minutes before slicing. This keeps the juices inside the meat.
Which one is your favorite choice? (I usually recommend ‘C’ for the best flavor!)
