Pan Seared Steak

4 standard portions

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Ingredients

• 2 steaks (1 lb each, about 1¼ to 1½” thickness, ribeye, strip, sirloin, t-bone)
• 1 teaspoon kosher salt
• ¾ teaspoon ground black pepper
• 1 tablespoon vegetable oil (or any high smoke point oil)
• 4 tablespoons unsalted butter
• 4 cloves garlic (lightly smashed, no need to peel)
• 2 sprigs rosemary
• 2 sprigs thyme

Method

1. Pat the steaks dry with paper towels, then generously season with salt and pepper from all sides. These are thick cuts of meat, so you need to season well.
2. Heat a heavy-bottomed pan on medium-high heat. Add oil, and when it’s shimmering add the steaks and cook for 3 minutes and a nice crust will form.
3. Reduce heat to medium, flip the steaks using kitchen tongs, and cook for 30 seconds. Then add the butter, garlic, and herbs, and baste with melted butter using a spoon. The cook time here should be 2 minutes in total. Use the thermometer to make sure the steak reaches the desired temperature (keep in mind that the temp will rise by 5-10 degrees as it rests). Don’t forget to sear the sides to render some fat, do this using tongs.
4. Remove from the pan, and allow to rest loosely tented with foil for 5-8 minutes before slicing against the grain (only slice if you’re serving right away, because steaks lose heat fast). Do not slice too thin unless you’re making a salad with it.