How to Cook Steak
Steakhouse chef quality steaks right at home, perfect every time!
- 16-24 oz steaks 8-12oz each, steak of choice
- 2 tbsp butter
- 2 cloves garlic or more, if you love garlic
- 2 sprigs thyme
Lightly pat it dry with paper towels and season it generously. Temper for 10-20 minutes if possible.
Heat a cast iron pan up over high heat and add 1-2 tablespoons of a high smoke point oil such as grapeseed oil to the pan, swirling to evenly coat. When the oil is hot, shimmery, and on the verge of smoking, add the steaks to the pan and let to cook, without moving, for 1-2 minutesHigh smoke point oils: canola, sunflower, safflower, grapeseed, and peanut.
Flip and sear the other side for 1-2 minutes, then transfer to a cutting board or plate. Using a pair of tongs and working with one steak at a time, sear the edges of the steak for 20-30 seconds each until all the edges are cooked.
Reduce the heat down to low and add butter, garlic, and thyme to the pan. The residual heat of the pan should melt the butter almost immediately.
Add the steaks back to the pan, then spoon the melted butter over the steaks, checking the temp every minute or so. When the steak is 5º-10ºF from your desired doneness, remove the steaks from the pan and let rest on a cutting board for at least 5 minutes.TempsRare: 125ºFMedium-rare: 135ºFMedium: 145ºFMedium-well: 155ºFWell done: ?♂️
Slice the steaks if desired, then plate and enjoy!
Serving: 8oz | Calories: 528kcal | Carbohydrates: 1g | Protein: 69.1g | Fat: 25.7g | Saturated Fat: 12.6g | Cholesterol: 233mg | Sodium: 232mg | Potassium: 929mg | Fiber: 0.1g | Sugar: 0.01g