Description
A restaurant-quality steak at home comes down to a screaming hot pan, a dry surface, and the patience to let it rest. This technique produces a mahogany crust and a perfectly pink interior, finished with butter, garlic, and herbs for a steakhouse experience in your own kitchen.
Ingredients
Scale
- 2 boneless ribeye or New York strip steaks (1 to 1 1/4 inches thick, about 12 ounces each)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons high-heat oil (avocado or vegetable)
- 3 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Remove the steaks from the refrigerator 30 to 45 minutes before cooking to bring them to room temperature. Pat them extremely dry with paper towels on all sides.
- Season generously on both sides with kosher salt and pepper.
- Heat the oil in a large cast iron or heavy-bottomed skillet over high heat until the oil just begins to smoke.
- Carefully lay the steaks away from you in the pan. Do not move them. Sear for 3 to 4 minutes until a dark brown crust forms.
- Flip the steaks. Add the butter, garlic, thyme, and rosemary to the pan. Once the butter foams, tilt the pan and use a spoon to continuously baste the steaks with the melted herb butter for 2 to 3 minutes.
- Cook until a thermometer reads 125°F for medium-rare or 135°F for medium. Remove the steaks to a cutting board.
- Rest the steaks for 8 to 10 minutes — they will continue to rise about 5°F. Slice against the grain if desired and spoon the pan butter over the top.
Notes
- Dry the steak thoroughly — surface moisture is the enemy of a good sear and will cause the meat to steam.
- Use a cast iron skillet for the best crust; nonstick pans cannot get hot enough.
- The resting period is not optional — it allows the juices to redistribute so they stay in the meat, not on your plate.
- For thicker steaks over 1 1/2 inches, finish in a 400°F oven after searing both sides.
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving