Ingredients:

  • 2 boneless steaks (ribeye, New York strip, or sirloin), 8 oz (225–250 g) each, about 3/4–1 inch (2–2.5 cm) thick
  • Kosher salt or coarse sea salt — 1–1½ teaspoons (5–8 g) per side (or 1 tsp fine sea salt per side)
  • Freshly ground black pepper — ½ teaspoon (1–2 g) per side
  • High smoke-point neutral oil — 1 tablespoon (15 mL) (canola, grapeseed, avocado)
  • Unsalted butter — 2 tablespoons (28 g)
  • 2 cloves garlic, lightly crushed
  • 3–4 sprigs fresh thyme or rosemary (or combination)
  • Optional: 1 small shallot, finely chopped (about 2 tablespoons / 15 g)
  • Optional: ½ cup (120 mL) dry red wine or ½ cup (120 mL) low-sodium beef stock (or a mix)
  • Optional: ½ cup (120 mL) beef stock (if you used wine above)
  • Optional: 1 tablespoon (15 g) cold unsalted butter (to whisk in at the end)
  • Salt & pepper to taste for pan sauce

Instructions:

  1. Bring steaks to temperature: remove from fridge 30–60 minutes before cooking (15 minutes minimum) and pat very dry with paper towels for best crust.
  2. Season both sides generously with salt and pepper; salt early if dry-salting, otherwise season right before cooking.
  3. Preheat a heavy skillet (cast iron or stainless) over medium-high to high heat until very hot; a drop of water should sizzle and evaporate immediately.
  4. Add 1 tablespoon high smoke-point oil and swirl to coat; oil should shimmer and lightly smoke. Place steak in pan away from you and do not move for the first sear period.
  5. Sear times for a 1-inch / 2.5 cm steak (approximate): Rare 2–3 minutes per side; Medium-rare 3–4 minutes per side; Medium 4–5 minutes per side. Flip once using tongs.
  6. After flipping, immediately add butter, garlic and herbs to the pan. Tilt pan and spoon the melted butter-herb mixture over the steak repeatedly for 30–90 seconds to baste and build crust.
  7. Check internal temperature with an instant-read thermometer at the thickest part: Rare 120–125°F (49–52°C); Medium-rare 130–135°F (54–57°C); Medium 140–145°F (60–63°C). For thick steaks, reduce heat to medium and continue basting, or transfer skillet to a 400°F (200°C) oven for 3–6 minutes to finish.
  8. Rest steaks: transfer to a plate or wire rack and tent loosely with foil; rest 5–10 minutes (longer for thicker cuts) to allow juices to redistribute.
  9. Slice and serve: slice against the grain for tougher cuts; for tender cuts like ribeye serve whole or sliced. Spoon any butter/herb pan juices over the steak.
  10. Optional quick pan sauce: after removing steaks, lower heat, add shallot and cook 30–60 seconds. Deglaze with wine and reduce by half, add stock and reduce slightly, turn off heat and whisk in cold butter to emulsify. Season and spoon over steak.
  11. Tips: pat steak very dry, use a very hot pan and a high smoke-point oil, add butter later for basting, don't overcrowd the pan, and rest steaks 5–10 minutes before slicing.