Cooking a great steak at home doesn't require a professional grill. The key is to use a heavy-bottomed skillet or a cast-iron pan and high heat. This method guarantees a deep, savory crust through the Maillard reaction. By finishing the steak with a butter, garlic, and herb baste, you infuse it with incredible flavor as it cooks. The most important step is often the one that's forgotten: letting the steak rest. This allows the juices to redistribute, ensuring a tender and juicy bite every time.
Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This ensures more even cooking.
Pat the steaks completely dry on all sides with paper towels. A dry surface is essential for a good sear. Season both sides generously with kosher salt and fresh ground black pepper.
Heat a heavy-bottomed skillet or a cast-iron pan over medium-high heat. Add the olive oil and let it get hot and shimmering. Place the steaks in the hot pan.
Sear the steaks for 2-3 minutes on each side until a deep brown crust forms. Do not move the steaks around during the searing process.
Reduce the heat to medium-low. Add the butter, smashed garlic, and fresh herbs to the pan. Once the butter has melted and is foaming, tilt the pan slightly and use a spoon to continuously baste the butter mixture over the steaks for 1-2 minutes.
To check for doneness, use an instant-read thermometer. See the temperature guide below.
Remove the steaks from the pan and place them on a cutting board. Let them rest for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat.
Slice against the grain and serve immediately. You can pour the remaining pan sauce over the sliced steak.
Rare: 52°C (125°F)
Medium-Rare: 57°C (135°F) - Recommended
Medium: 63°C (145°F)
Medium-Well: 68°C (155°F)
Well-Done: 71°C+ (160°F+)