Servings: 1
Ingredients
- 1 1-1.5 inch thick Filet Mignon, sirloin, New York Strip, T-bone, or ribeye (ideally organic, grass-fed, and pasture-raised)
- 1-2 Tbsp avocado oil, ghee, or beef tallow for the pan
- 2 Tbsp unsalted butter
- 1 garlic clove
- 1 sprig of fresh rosemary
- salt
Instructions
- Remove the steak from the refrigerator and let it come to room temperature for 30-45 minutes.
- Pat the steak dry with paper towels to help create a perfect crust.
- Season both sides generously with salt. For a thin steak, use a thin layer of salt; for a thick steak, use a thicker layer.
- Heat a cast iron or stainless steel skillet over medium-high heat for 2-3 minutes.
- Add the avocado oil, ghee, or beef tallow. Heat until shimmering but not smoking.
- Carefully place the steak into the hot pan. Do not move it, as the steak will naturally release as it sears. Let it sear undisturbed for 2-6 minutes, depending on the desired doneness, then flip. General guidelines are rare: 2 minutes per side, medium-rare: 3-4 minutes per side, medium: 5 minutes per side, and medium-well: 6 minutes per side.
- During the last 1-2 minutes of cooking, add the butter, smashed garlic cloves, and fresh herbs to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and infused herb flavors.
- Use a meat thermometer to ensure the steak is cooked to your preference if desired: Rare: 120°F, Medium-rare: 130°F, Medium: 140°F, Medium-well: 150°F.
- Remove the steak from the pan and transfer to a plate or cutting board. Loosely tent with foil and let it rest for 5-10 minutes to lock in the juices.
- Slice against the grain for the best texture.
Video
Notes
-Add other herbs like fresh thyme as desired.
Nutrition
Calories: 332kcal | Carbohydrates: 1g | Protein: 1g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1167mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 729IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.2mg
Nutrition values are approximate and may vary.
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