Ingredients
Scale
- 1 (1.5-inch thick) ribeye or sirloin steak (about 12 oz)
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tbsp vegetable oil or high-smoke-point oil
- 2 tbsp unsalted butter
- 2 sprigs fresh thyme or rosemary (optional)
- 2 garlic cloves, lightly smashed (optional)
Instructions
- Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
- Pat the steak dry with paper towels to ensure a good sear.
- Season both sides generously with salt and pepper.
- Heat a cast-iron skillet over high heat until very hot (about 2 minutes).
- Add oil to the skillet and swirl to coat.
- Place the steak in the skillet and cook undisturbed for 3-4 minutes until a deep brown crust forms.
- Flip the steak and cook for another 3-4 minutes for medium-rare (adjust time for desired doneness).
- Add butter, herbs, and garlic to the skillet, tilt the pan, and baste the steak with melted butter for extra flavor.
- Transfer the steak to a cutting board and let it rest for 5 minutes before slicing.
- Slice against the grain and serve immediately.
Notes
- Use a meat thermometer for accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Letting the steak rest ensures juiciness.
- For extra flavor, season the steak a few hours ahead.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 steak
- Calories: 679
- Sugar: 0g
- Sodium: 2400mg
- Fat: 53g
- Saturated Fat: 21g
- Unsaturated Fat: 26g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 165mg