Ingredients:

  • 1 (8-12 ounce/225-340g) steak, preferably ribeye, New York strip, or filet mignon, about 1-1.5 inches thick
  • 1 tablespoon (15 ml) olive oil, extra virgin
  • 1 tablespoon (14g) unsalted butter
  • 1 clove garlic, minced
  • 1 sprig fresh rosemary (optional)
  • 1/2 teaspoon (3g) kosher salt
  • 1/4 teaspoon (1g) freshly ground black pepper

Instructions:

  1. Prep the Steak: Pat the steak dry with paper towels. Trim any excess fat (leaving a thin layer for flavor). Season generously on all sides with salt and pepper. Allow the steak to sit at room temperature for at least 30 minutes, or up to an hour.
  2. Heat the Skillet: Place the skillet over high heat. Add the olive oil and heat until it shimmers and is just starting to smoke. Don't be shy with the heat; this is key for a good sear.
  3. Sear the Steak: Carefully place the steak in the hot skillet. Sear for 2-3 minutes per side, without moving it, until a deep brown crust forms.
  4. Baste (Optional): Reduce the heat to medium. Add the butter, minced garlic, and rosemary (if using) to the skillet. Tilt the skillet slightly and use a spoon to baste the steak with the melted butter mixture for 1-2 minutes, until fragrant.
  5. Monitor Internal Temperature: Use a meat thermometer to check the internal temperature. For medium, aim for 130-135°F (54-57°C).
  6. Rest: Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  7. Slice & Serve: Slice the steak against the grain and serve immediately.