How to Perfectly Cook a Steak
The best steak you've ever had doesn't need to be difficult. Good beef, simple seasonings, and the right temperature will get you exactly where you want to be, and impress anyone lucky enough to have you make it for them.
- 2 steaks tenderloin, new york, ribeye, sirloin, skirt, flat iron
- 1 tbsp salt coarse
- 2 tbsp black pepper coarse
- 2 tbsp butter salted
- 3-4 tbsp olive oil
- 1 sprig rosemary small, fresh
- 1 sprig thyme large, fresh
- 5-6 leaves sage fresh
- 5 cloves garlic smashed
Rest steaks at room temperature for at least an hour. Heat a cast iron skillet on the stove on medium heat. Turn the broiler on in the oven and put the rack on the bottom (you may or may not need this, but it's good to have it ready).
Coat the steaks evenly with salt and pepper and set aside. To the heated skillet add the butter, olive oil, herbs and garlic and sauté. Remove the sage leaves once they are crispy and reserve.
Place the steaks in the pan and sear for 2-3 minutes. Flip and sear another 2-3 minutes, then turn the steaks on their sides and sear around the edges.
Once the outsides are seared, test the temperature of your steak. 125 - Rare135 - Medium Rare145- Medium155 - Medium Well165 - Well DoneFlip the steaks over every 2 minutes until desired internal temperature is reached. If you have a long ways to go on steak temperature, you can put it under the broiler to cook it so the outside of the steak doesn't burn.
Remove steaks from the pan and let rest for 10 minutes before plating and serving.