Remove steaks from the refrigerator at least 30 minutes to an hour before cooking. Place them on paper hand towels and pat dry.Pro-tip - It is essential that the steaks are dry so they sear and not stew when cooking. Otherwise, you won't get that crisp crust.
Season the steaks with salt and pepper on both sides. Pro-tip - The steaks can be seasoned up to 12 hours ahead of time in the fridge. Make sure to thaw an hour before cooking.
Place a 10, or 12-inch cast-iron skillet on medium-high heat. Have your butter, garlic, oil, and herbs ready.Pro-tip - It is important to have everything ready on hand so you don't waste time fetching ingredients.
Add ½ tbsp oil to the cast iron pan with the smashed garlic. Saute for just 30 seconds then place the steaks on the pan.Pro-tip - The oil gets flavored with the garlic and prevents the butter from burning. But, you can omit the oil and put the steaks directly on the pan for a crisper crust.
Cook on the first side for about 2 minutes, until you have a nice crust. Add the butter and flip to the other side. Pro-tip - Do not touch the steak for the first two minutes this will give a nice crisp crust.
Add the rosemary and thyme. Continue to cook the steaks on the second side for 2 minutes basting with the melted butter in the pan.
Begin to check the steak at about 4 minutes of cooking with a thermometer. Rare - 125 F, about 6 minutes of cookingMedium-rare - 130 F, about 8 minutes of cooking Medium - 140 F, about 10 minutes Medium-well - 145 F, about 12 minutes
Transfer the steaks to a plate, cover with aluminum foil and let rest for at least 5 to 8 minutes. Pro-tip - Resting the steak will help the muscle relax and the steak will be juicy. Otherwise, the juices will run out leaving the steak dry.
Quick sauce (optional) - You can use the pan juices to make a quick sauce while the steaks are resting. For a quick sauce, add 2 tbsp red wine vinegar, ¼ cup chicken stock, and ¼ cup double cream. Season with salt and pepper. Then, pour over the steak.
There are a few golden rules to follow when making the perfect steak.
The right meat for the right cooking method - (pan-searing)
There are many steaks available and each has its own preferred cooking method. Often, good butchers will be happy to help you choose. Hence, for stovetop pan-searing, you want a thick cut of New York strip steak, rib-eye-steak, or even fillet mignon. And, make sure it is at least 1 ½ inch thick.
The right seasoning for our steak
A steak really does not have a recipe because all it needs is salt and pepper. Having said that, under-season it and you will not enjoy that steak. The longer you let the steak marinate with the seasoning the better the flavor.
Butter is an important ingredient, not just for flavor but also for color and crispness. Any other seasoning can be added later.
And the right pan for cooking our steak
This is often the most neglected part by home cooks. If you own a cast-iron skillet, use it. It can retain high heat and can distribute heat evenly.
Thawing the meat
Never cook meat chilled and definitely not frozen. And this is especially true with steaks. So, make sure to thaw and pat dry the steak well before you season and cook.
Resting the meat
This is often skipped. But you want to let the steak rest for at least 5 to 8 minutes after you cook it, so all the muscles can relax. Otherwise, all the juices will run out leaving the steak dry
Make sure to thaw the steak well before cooking
Ensure the steaks are dry so they sear nicely with a crisp crust
For a crisper crust do not use too much oil or omit the oil altogether.
Avoid flipping too often, let the pan do its job of crusting the steak on the outside
Baste the steaks with the melted butter. This will add a nice color and keep the steaks moist
Either use a thermometer or take note of the approximate time for cooking to your doneness
Begin to check the steak at about 4 minutes of cooking with a thermometer.
Rare - 125 F about 6 minutes of cooking
Medium-rare 130 F about 8 minutes of cooking
Medium - 140 F about 10 minutes
Medium-well 145 F about 12 minutes.
Let the steaks rest for at least 5 minutes before serving
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you