Classic Juicy Beef Steak (Printable)
Tender, flavorful beef steak seared quickly for a satisfying dinner.
# What You'll Need:
→ Steak
01 - 2 boneless beef steaks (8 oz each), about 1 inch thick (ribeye, sirloin, or filet mignon)
→ Seasoning
02 - 1½ tsp kosher salt
03 - ¾ tsp freshly ground black pepper
04 - 1 tbsp olive oil
→ Optional Finishing
05 - 2 tbsp unsalted butter
06 - 2 cloves garlic, crushed
07 - 2 sprigs fresh thyme or rosemary
# Directions:
01 - Remove steaks from refrigerator 30 minutes prior to cooking to allow them to reach room temperature.
02 - Pat steaks dry with paper towels. Rub both sides evenly with olive oil, kosher salt, and freshly ground black pepper.
03 - Heat a heavy skillet, preferably cast iron, over high heat until very hot.
04 - Place steaks in hot skillet and sear without moving for 2 to 3 minutes. Flip and sear the other side for 2 to 3 minutes to achieve medium-rare (internal temperature 130°F).
05 - Optionally add butter, crushed garlic, and fresh herbs to the skillet. Tilt the pan and spoon melted butter over the steaks continuously for 1 to 2 minutes.
06 - Transfer steaks to a plate, loosely cover with foil, and let rest for 5 minutes before serving.
# Cooking Tips:
01 -
- The secret to a perfectly juicy steak that feels like a little victory every time
- Simple ingredients that come together to create something truly special
02 -
- Patting the steak dry before searing is essential to get that golden crust instead of steaming it
- Resting the steak after cooking changes the texture and keeps it moist in a way I wish I had known sooner
03 -
- Use a very hot pan for an immediate sear that locks in juices
- The butter basting in the final minutes adds a richness that turns the steak from good to unforgettable