The guide to cooking the perfect steak of your like is a hot pan. This method works for any kind of steak and will help you achieve the perfect steak every single time. There is no need to be intimidated by cooking steak because it’s actually super easy and we’re going to show you how. The first thing you need to do is pull your steak out and let them sit at room temperature for at least 30 minutes. Thick steaks are actually easier to coo perfectly while thin steaks will cook too fast and may even dry out, so choose a good thick steak There are actually 3 different grades of beef; select, choice and prime and it’s all based on the marbling and flavoring the beef. Now the difference between select and choice is actually pretty big so always use at least choice grade or prime grade beef when you are making steak.
Once your steaks have had a chance to sit out at room temperature for 30 minutes, preheat your oven to 375 Fahrenheit and heat a large heavy skillet on the stove until smoking hot then we will prepare our steaks. Drizzle just a little bit of oil onto each steak and rub it on the top, the side as well the bottom, we’ll use a mixture of salt and pepper as the rub. Mix the ingredients together and you can also ass other spices and herbs, take the mixture and sprinkle over the steaks and rub it right it and you want to make sure you do both sides We are going to then make a little garlic compound butter by mixing 2 tablespoons of softened butter with 1 to 2 cloves of crushed garlic, just mash that together.
Place the steaks done directly into the smoking hot pan, you don’t need oil, we’re just going to sear each side of the steaks for 2 to 3 minutes per side. Once it is seared on both sides, just slide them into the oven to finish cooking. The amount of tie that you should leave your steaks in the oven varies depending on how long you seared your steak and how thick they are. A good rule of thumb is about 5 minutes per inch. Pull your steak out when the temperature reaches 130 degrees Fahrenheit.
The steaks will need to rest for at least 10 minutes before serving so you want to dollop on a tablespoon of butter on to each one so it will melt over the steak when it rest. It is good to let your steaks rest to give them a chance for the juices to reabsorb into the meat giving you the juiciest, most perfect steaks possible. After 10 minutes of resting, you are ready to eat.!
- 2 rib eye or New York steaks
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2 to 3 sprigs fresh thyme or rosemary
- Remove the steaks from the refrigerator about 30 minutes to 1 hour before cooking.
- Place them on a paper towel-lined plate and pat dry with more paper towels.
- This will help dry the surface of the meat, making a better crust.
- Season the steaks. Just before cooking, liberally coat the steaks with the salt, making sure to coat the sides of the steaks as well.
- Heat a 12-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated.
- Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute.
- Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 4 minutes.
- Carefully add the butter, garlic, and herbs to the pan. Flip the steaks once more.
- Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks.
- Flip again and repeat. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness.
- Medium rare is between 125°F and 130°F.
- Transfer the steaks to the plate to rest for 5 minutes. While the steaks rest, prepare a pan sauce if desired.
- Transfer the steaks to a cutting board and thinly slice across the grain.
- Serve immediately with the pan juices or pan sauce.