Ingredients:

  • 1 (8-12 ounce) steak, about 1-1.5 inches thick (Ribeye, New York Strip, or Filet Mignon recommended) - (225-340g)
  • 1 tablespoon vegetable oil or canola oil - (15ml)
  • 1 tablespoon unsalted butter - (15g)
  • 1 clove garlic, smashed
  • 1 sprig fresh rosemary or thyme (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon butter (for basting at the end) - Optional

Instructions:

  1. Prep the Steak: Pat the steak dry with paper towels. This is crucial for a good sear! Season generously with salt and freshly ground black pepper on both sides. Resting at room temperature (30 mins) helps even cooking.
  2. Heat the Pan: Heat the skillet over medium-high heat until it's screaming hot. You should see a slight shimmer of smoke.
  3. Sear the Steak: Add the oil to the hot skillet. Carefully place the steak in the skillet and sear for 3-4 minutes per side, or until a deep brown crust forms. Avoid moving the steak around during the searing process.
  4. Add Aromatics: Add the butter, garlic, and rosemary/thyme (if using) to the skillet. Tilt the pan slightly and use a spoon to baste the steak with the melted butter, garlic, and herbs. This adds flavor and helps to cook the steak evenly.
  5. Cook to Desired Doneness: Continue cooking the steak, flipping it occasionally, until it reaches your desired internal temperature (see below).
  6. Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  7. Slice and Serve: Slice the steak against the grain and serve immediately.