Ingredients
Equipment
Method
- Remove steaks from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels and season both sides generously with salt and pepper. Allow to rest at room temperature to ensure even cooking.
- Preheat a cast iron skillet over medium-high heat for 3–4 minutes until lightly smoking. Alternatively, preheat grill to 450–500°F. High heat is essential for a proper sear.
- Add high-heat oil to the pan. Place steaks in the skillet without crowding. Sear for 3–4 minutes without moving, allowing a deep golden crust to form.
- Flip steaks with tongs. Add butter, smashed garlic, and herb sprigs. Tilt the pan and baste steaks with melted butter for 2–3 minutes using a spoon.
- Check internal temperature using a meat thermometer. Remove steaks at 125°F for rare, 135°F for medium-rare, or 145°F for medium. Resting will raise internal temp by 5–10°F.
- Transfer steaks to a cutting board. Tent loosely with foil and let rest 5 minutes before slicing. Finish with a drizzle of olive oil and flaky salt before serving.
Notes
Use a thermometer to avoid over- or undercooking. Don’t overcrowd the pan to preserve sear quality. Always rest your steak before slicing to lock in juices. For a dairy-free option, substitute butter with olive oil or ghee.
