Instructions
- Bring Steaks to Room Temperature
Take the steaks out of the fridge 30-45 minutes before cooking to ensure even cooking. Pat dry with a paper towel. - Season Generously
Coat both sides of the steaks with salt and black pepper. Add red pepper flakes if you’d like some heat. - Heat the Skillet
Place a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and heat until it shimmers. - Sear the Steaks
Lay the steaks in the skillet and let them cook undisturbed for 3-4 minutes to develop a golden crust. Flip and repeat on the other side. - Add Butter and Aromatics
Lower the heat to medium. Add butter, garlic, and rosemary (or thyme) to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for 1-2 minutes. - Check Doneness
Use a meat thermometer to ensure your desired level of doneness:
Rare: 125°F (52°C)
Medium-Rare: 130°F (54°C)
Medium: 140°F (60°C)
Medium-Well: 150°F (65°C)
- Rest the Steaks
Transfer the steaks to a plate, loosely tent with foil, and let rest for 5-10 minutes to lock in the juices. - Serve and Enjoy
Slice the steaks against the grain and pair with your favorite sides, such as roasted potatoes, sautéed greens, or a crisp salad.
Tips for Success
Choose quality steaks: Look for well-marbled cuts for optimal flavor.
Resting is crucial: Letting the steak rest ensures juiciness.
Use a cast-iron skillet: It provides the perfect crust and even heat distribution.
This straightforward recipe delivers a restaurant-quality steak with ease. For the ultimate dining experience, enjoy it with a glass of red wine. Bon appétit!
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