Pan Seared Steak

Ingrédients

• 2 steaks (1 lb each, about 1¼ to 1½” thickness, ribeye, strip, sirloin, t-bone)
• 1 teaspoon kosher salt
• ¾ teaspoon ground black pepper
• 1 tablespoon vegetable oil (or any high smoke point oil)
• 4 tablespoons unsalted butter
• 4 cloves garlic (lightly smashed, no need to peel)
• 2 sprigs rosemary
• 2 sprigs thyme

Préparation

1. 1

   Pat the steaks dry with paper towels, then generously season with salt and pepper from all sides. These are thick cuts of meat, so you need to season well.

2. 2

   Heat a heavy-bottomed pan on medium-high heat. Add oil, and when it’s shimmering add the steaks and cook for 3 minutes and a nice crust will form.

3. 3

   Reduce heat to medium, flip the steaks using kitchen tongs, and cook for 30 seconds. Then add the butter, garlic, and herbs, and baste with melted butter using a spoon. The cook time here should be 2 minutes in total. Use the thermometer to make sure the steak reaches the desired temperature (keep in mind that the temp will rise by 5-10 degrees as it rests). Don’t forget to sear the sides to render some fat, do this using tongs.

4. 4

   Remove from the pan, and allow to rest loosely tented with foil for 5-8 minutes before slicing against the grain (only slice if you’re serving right away, because steaks lose heat fast). Do not slice too thin unless you’re making a salad with it.