Instructions
1. Prep the Steaks:
- Bring steaks to room temperature (30–45 minutes out of the fridge).
- Pat dry with paper towels (this helps a better sear).
- Rub with olive oil, then season generously with salt and pepper on both sides.
2. Sear the Steaks:
- Heat a heavy cast-iron skillet (or grill pan) over high heat until very hot.
- Place steaks in the skillet—do not move for 2–3 minutes (for a crust).
- Flip and sear the other side for 2–3 minutes.
3. Baste with Butter & Herbs:
- Lower heat to medium.
- Add butter, garlic, and thyme/rosemary to the skillet.
- Tilt the pan slightly and spoon the melted butter over the steaks for 1–2 minutes.
4. Check Doneness (with a meat thermometer):
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-Well: 150–155°F (65–68°C)
- Well-Done: 160°F+ (71°C+)
(Pull steaks off the heat about 5°F lower than your target—they continue to cook while resting.)
5. Rest & Serve:
- Let steaks rest on a cutting board, loosely covered with foil, for 5–10 minutes.
- Slice against the grain and serve with your favorite sides—like garlic mashed potatoes, roasted veggies, or a fresh salad.
Pro Tips:
- Use cast iron for the best crust.
- If your steak is very thick, sear both sides in the skillet, then finish in a 400°F (200°C) oven for 5–8 minutes.
- A little flaky sea salt sprinkled on top right before serving takes it to the next level.
👉 Do you want me to also give you a grilled ribeye method (for that smoky, charred flavor) or stick to the skillet version?
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