★Ingredients
2 ribeye or New York strip steaks (1 to 1.5 inches thick)
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
2 cloves garlic, smashed
2 tablespoons vegetable oil (like canola or grapeseed oil)
2-3 sprigs of fresh thyme or rosemary
Baked feta and artichokes with gremolata olives
★Instructions
- Preparation:
- Take the steaks out of the refrigerator and let them come to room temperature for about 30-45 minutes.
- Pat the steaks dry with paper towels to remove any moisture. This helps in getting a good sear.
- Season both sides generously with kosher salt and freshly ground black pepper.
- Searing the Steaks:
- Heat a large cast-iron skillet over high heat until very hot, about 5 minutes.
- Add the vegetable oil to the skillet. The oil should shimmer and be just starting to smoke.
- Carefully place the steaks in the skillet, laying them away from you to avoid splattering.
- Cooking:
- Sear the steaks without moving them for about 3-4 minutes, until a golden-brown crust forms.
- Flip the steaks and reduce the heat to medium-high.
- Add the butter, garlic, and herbs to the skillet. Once the butter melts, tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and herbs.
- Continue cooking and basting for another 3-4 minutes for medium-rare (internal temperature of 130°F/54°C), or adjust the cooking time based on your desired doneness (see notes below for temperature guide).
- Resting:
- Transfer the steaks to a cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.
- Serving:
- Slice the steaks against the grain and serve immediately. Optionally, you can sprinkle a little flaky sea salt on top for extra flavor.
Notes:
- Doneness Guide:
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (66-68°C)
- Well Done: 160°F (71°C) and above
Enjoy!