Servings 4 servings
Ingredients
- 4 steaks (New York strip, ribeye, filet mignon or bavette), 6 to 8 ounces each and about 1 to 1½ inches thick
- Kosher salt and freshly ground black pepper, to taste
- 2 Tablespoons vegetable or avocado oil
- 3 Tablespoons unsalted butter
- 3 garlic cloves, smashed (optional)
- 3 to 4 sprigs fresh thyme or rosemary (optional)
Instructions
- Pat the steaks dry and season generously with salt and pepper.
- Place a cast-iron or stainless steel skillet over medium-high heat. Add the oil and heat until shimmering.
- Add the steaks and sear, undisturbed, until a crust forms and they naturally release from the pan, 3 to 5 minutes. Using tongs, flip the steaks once, and add the butter. If you're using garlic and/or herbs, add them now, too. As the butter melts, tilt the skillet and baste the steaks repeatedly with the butter until they reach your desired doneness.
- Transfer the steaks to a cutting board, then tent them with foil and let them rest for 5 to 10 minutes. Slice against the grain and serve.
Notes
- Cook in batches: Unless you have an oversized skillet, sear 2 steaks at a time so the pan stays hot and your steaks sear instead of steam. Transfer the cooked steaks to a cutting board and tent loosely with foil to keep them warm while you finish the rest.
- Slicing steak: Always slice against the grain. Look for the natural lines of muscle fibers running across the steak and cut perpendicular to those lines for the most tender bites.
- Internal temperatures (pull from the pan 5–10°F before final temp):
- Rare: 120–125°F → final 125–130°F
- Medium-rare: 125–130°F → final 130–135°F
- Medium: 135–140°F → final 140–145°F
- Medium-well: 145–150°F → final 150–155°F
- Well-done: 155–160°F → final 160°F
- The USDA recommends cooking steaks to at least 145°F.
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