Instructions
Bring Steaks to Room Temp
Take steaks out of the fridge 30–45 minutes before cooking.
Season Generously
Pat steaks dry. Season both sides with plenty of salt and pepper.
Preheat the Pan
Heat a heavy skillet (cast iron preferred) over high heat until very hot.
Sear the Steaks
Add olive oil. Place steaks in the skillet and sear for 2–3 minutes per side without moving them.
Add Flavor
Reduce heat to medium. Add butter, garlic, and rosemary/thyme to the pan.
Tilt the pan and spoon melted butter over the steaks for 1–2 minutes.
Check Temperature
Use a meat thermometer:
Medium-Rare: 130°F (54°C)
Remove steaks from the pan 5°F before target temp (they will rest and rise).
Rest Before Slicing
Let steaks rest for 5–10 minutes on a plate so juices redistribute.
Pro Tip:
For extra juicy steaks, reverse sear: bake at 250°F (120°C) until 120°F internal, then sear in a hot skillet for 1 minute per side.
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