Ingredients :
Steaks (one per person, about 1 to 1.5 inches thick)
Kosher salt and freshly ground black pepper
Garlic powder (optional, for added flavor)
2 tablespoons unsalted butter
Fresh herbs (such as rosemary or thyme, optional )
Olive oil (for brushing the pan)
Tools:
Cast iron skillet or heavy-bottomed skillet Tongs
Meat thermometer (for precise cooking)
Préparations :
Bring the steaks to room temperature: Remove the steaks from the refrigerator 30 to 60 minutes
before cooking. This ensures even cooking.
Season the steaks: Season generously with kosher salt, freshly ground black pepper, and a touch of
garlic powder on both sides. Salt helps bring out the flavors and tenderize the meat.2. COOK STEAK:
Preheat the pan: Place a cast iron skillet over high heat and allow to heat. A properly heated pan is
crucial for a flavorful sear that retains the juices.
Oil and Sear Steak: Just before cooking, brush the steak lightly with olive oil. Using tongs, place the steak on the hot pan.Sear the steak on one side for about 2-3 minutes without moving it to create a
good crust.
Flip and add butter: Flip the steak and add butter to the pan, along with fresh herbs if using. Once the
butter melts, pour it repeatedly over the steak. This basting process adds flavor to the steak and helps
it cook evenly.
Cook to desired doneness: Continue cooking steak to desired doneness Here is a rough guide:
Rare: 120-125°F
Medium Rare: 130-135°F
Medium: 140-145°F
Medium Well: 150-155°F
Well Done: 160°F and more use To ensure accuracy, a meat thermometer is inserted into the thickest
part of the steak. Let the steak rest: Once cooked to your liking, place the steak on a cutting board or
plate and let it rest for at least 5 minutes. Resting allows the juices to distribute throughout the steak,
ensuring it is moist and flavorful.