Save This dish features thick, boneless beef steaks seasoned simply with salt and pepper, then seared in a hot skillet to lock in juices and flavor. Butter, garlic, and fresh herbs add rich, aromatic notes during the final basting stage. Allowing the steak to rest ensures a tender, juicy bite. Ideal for a quick yet special meal, it's perfect served alongside roasted vegetables or a crisp salad. Easy to prepare and gluten-free, it suits a variety of tastes and dietary preferences.
I still remember the first time I cooked a beef steak just right, the sizzle as it hit the hot skillet was like music and the aroma filled my kitchen with pure anticipation.
One evening when unexpected guests arrived, this recipe saved the day and turned into a celebration with everyone asking for seconds.
Ingredients
- Steak: Choosing cuts like ribeye or sirloin ensures flavor and tenderness; make sure they are about 1 inch thick for the best sear
- Seasoning: Kosher salt and freshly ground black pepper bring out the meat's natural flavors, while olive oil helps achieve that perfect crust
- Optional Finishing: Butter, garlic, and fresh thyme or rosemary elevate the dish with rich aromas and a buttery finish
Instructions
- Get Everything Ready:
- Bring steaks to room temperature and pat dry so they sear perfectly without steaming
- The Sizzle Moment:
- Heat your cast iron skillet until it’s almost smoking, then place the steak gently and listen to the satisfying sear for 2-3 minutes
- Flip and Repeat:
- Turn the steak carefully to sear the other side, aiming for medium-rare at 130°F/54°C internal temperature
- Butter Baste Magic:
- Add butter, garlic, and herbs, tilt the pan and spoon the fragrant melted butter over the steak to infuse flavor
- Rest to Perfection:
- Let your steak rest covered with foil so the juices redistribute and keep every bite juicy
Save This dish became more than just a meal one cold night when it brought everyone together around the table, laughter mixing with the rich aroma of the steak.
Keeping It Fresh
Always start with fresh steaks and fresh herbs; frozen garlic tends to lose its punch so fresh is best for that finishing touch.
Serving Ideas That Clicked
Pair your steak with roasted potatoes or a crisp green salad to balance the richness, and consider a drizzle of balsamic reduction for a surprising twist.
A Time This Recipe Saved the Day
One busy weeknight when I had little time but big appetites, this recipe came through perfectly. The steak cooked quickly and felt like a special treat.
- Don’t forget to let your steak rest even when in a hurry, it really makes a difference
- If you miss the herb step, a sprinkle of flaky sea salt just before serving works wonders
- Invest in a good cast iron skillet, it transforms the cooking process
Save Thanks for cooking along—here’s to many perfectly seared steaks in your future!
Recipe FAQ
- → What is the best cut for this dish?
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Ribeye, sirloin, or filet mignon are ideal as they provide tenderness and rich flavor.
- → How do I achieve medium-rare doneness?
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Sear each side for 2-3 minutes on high heat to reach an internal temperature of 130°F (54°C).
- → Why rest the steak after cooking?
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Resting allows juices to redistribute, ensuring a tender and juicy bite.
- → Can I use other herbs besides thyme or rosemary?
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Yes, fresh herbs like oregano or sage can also add delightful flavors during basting.
- → What sides pair well with this steak?
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Roasted potatoes, steamed vegetables, or a green salad complement the rich beef taste beautifully.
