How To Cook Steak

Cook your favorite cut of steak perfectly every time.

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Author: Whole Shenanigans

Prep: 5

Cook: 5

Resting Time: 10

Total: 20

Servings:

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

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.

-Add other herbs like fresh thyme as desired.

Nutrition values are approximate and may vary.

Course: Main Course

Keyword: steak, steak recipe

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