Step 1: Prepare the Steak
Take the steaks out of the fridge 30–60 minutes before cooking. Letting them come to room temperature ensures even cooking.
Pat dry with paper towels — moisture is the enemy of a good sear. Season generously with salt and black pepper on both sides.
Step 2: Heat Your Pan or Grill
For pan-searing, use a heavy skillet or cast-iron pan. Heat over medium-high until very hot. Add oil and let it shimmer — this creates the perfect crust.
For grilling, preheat the grill to high heat.
Step 3: Sear the Steak
Place the steaks in the hot pan or on the grill. Cook without moving for 3–5 minutes, until a golden-brown crust forms. Flip and cook another 3–5 minutes for medium-rare.
Use this as a guide:
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Rare: 120–125°F (49–52°C)
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Medium-rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
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Medium-well: 150–155°F (65–68°C)
Step 4: Add Butter and Aromatics
During the last 2 minutes of cooking, add butter, crushed garlic, and herbs to the pan. Spoon the melted butter over the steaks continuously — this is called basting and adds incredible flavor.
Step 5: Rest the Steak
Remove steaks from the heat and let them rest for 5–10 minutes. Resting allows juices to redistribute, keeping the steak moist and tender.
Step 6: Slice and Serve
Cut against the grain for maximum tenderness. Serve immediately with your favorite sides: roasted vegetables, mashed potatoes, or a simple green salad.
Optional: top with a pat of garlic-herb butter for extra richness.