Learn the secrets to cooking a restaurant-quality beef steak right at home. This simple recipe will guide you to a perfectly seared, juicy, and flavorful steak every time, complete with a beautiful crust.
Ingredients
Directions
Prepare the Steak: Take your steaks out of the refrigerator at least 30 minutes before cooking to bring them closer to room temperature. This helps them cook more evenly. Pat them thoroughly dry with paper towels; this is crucial for a good sear. Season both sides generously with salt and black pepper.
Heat the Pan: Place a heavy-bottomed skillet (cast iron works best) over high heat. Let it heat for 3-5 minutes until it's smoking hot. This ensures a great crust.
Add Oil: Add the olive oil to the hot pan, swirling to coat the bottom.
Add Butter & Aromatics (Optional): Once both sides have a good sear, reduce the heat to medium. Add the butter to the pan. Once melted, tilt the pan slightly and use a spoon to baste the melting butter over the steaks. Add the smashed garlic and rosemary/thyme to the pan and continue basting for another 1-3 minutes.
Check Doneness: Use a meat thermometer to check the internal temperature for your desired doneness:
Rare: 120-125°F (49-52°C)
Medium-Rare: 130-135°F (54-57°C)
Medium: 135-140°F (57-60°C)
Medium-Well: 145-150°F (63-66°C)
Well-Done: 155°F+ (68°C+)
Rest the Steak: Once the steak reaches your desired temperature (or is about 5°F below, as it will continue to cook while resting), transfer it to a cutting board. Rest the steak for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
Slice and Serve: Slice the steak against the grain (perpendicular to the muscle fibers) into desired thickness. Serve immediately.
How to Master Perfectly Seared Beef Steak: Juicy & Flavorful
Serves: 2 People
Prepare Time: 10
Cooking Time: 8
Calories: 600
Difficulty:
Medium
Learn the secrets to cooking a restaurant-quality beef steak right at home. This simple recipe will guide you to a perfectly seared, juicy, and flavorful steak every time, complete with a beautiful crust.
Ingredients
Directions
Prepare the Steak: Take your steaks out of the refrigerator at least 30 minutes before cooking to bring them closer to room temperature. This helps them cook more evenly. Pat them thoroughly dry with paper towels; this is crucial for a good sear. Season both sides generously with salt and black pepper.
Heat the Pan: Place a heavy-bottomed skillet (cast iron works best) over high heat. Let it heat for 3-5 minutes until it's smoking hot. This ensures a great crust.
Add Oil: Add the olive oil to the hot pan, swirling to coat the bottom.
Add Butter & Aromatics (Optional): Once both sides have a good sear, reduce the heat to medium. Add the butter to the pan. Once melted, tilt the pan slightly and use a spoon to baste the melting butter over the steaks. Add the smashed garlic and rosemary/thyme to the pan and continue basting for another 1-3 minutes.
Check Doneness: Use a meat thermometer to check the internal temperature for your desired doneness:
Rare: 120-125°F (49-52°C)
Medium-Rare: 130-135°F (54-57°C)
Medium: 135-140°F (57-60°C)
Medium-Well: 145-150°F (63-66°C)
Well-Done: 155°F+ (68°C+)
Rest the Steak: Once the steak reaches your desired temperature (or is about 5°F below, as it will continue to cook while resting), transfer it to a cutting board. Rest the steak for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
Slice and Serve: Slice the steak against the grain (perpendicular to the muscle fibers) into desired thickness. Serve immediately.
