The only steak recipe you will ever need.
There are several members of my family who would be quite content to live on steak alone. Needless to say, I have a fool-proof recipe, a recipe that I have deemed my one and only for pan seared, thick-cut, and bone-in steaks.
This is more of a method than a steak recipe – you’ll only need fresh garlic, butter, thyme, and salt and pepper. That’s it!
If I stress anything here at all, it is to make sure you have butcher quality steaks. As with any meal, the quality of the ingredients you use will make all the difference.
A few things to remember:
Pat the steaks dry with a paper towel before cooking,
Allow the steaks sit room temperature for about 20 minutes before cooking,
Season the steaks well on both sides with salt and pepper,
A cast iron pan is best,
A meat thermometer is handy to ensure the proper internal temperature, and
Allow the cooked steaks to rest for 5-10 minutes before serving.
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Equipment
- 1 large cast iron skillet
Ingredients
- 2 1½ inch thick-cut, bone-in, ribeye steaks or New York strip
- 1 tbsp olive oil substitute with vegetable oil
- sea salt to taste
- fresh ground pepper to taste
- 4 tbsp butter
- 4 garlic cloves lightly smashed
- 2-4 fresh sprigs of thyme
Instructions
- Allow the steaks to rest at room temperature for 20-30 minutes
- Preheat the oven to 450 F.
- Pat the steaks dry on both sides with a paper towel. Massage all sides of the steak in olive oil and generously season both sides with salt and pepper.
- Heat a cast iron pan over high heat until quite hot - this is key as a piping hot pan is important to develop the caramelized golden "crust" on the steaks. I wait until I begin to see threads of smoke. Add the steaks, there should be a great sizzle. Gently push the steaks down so the sides are in full contact with the pan and sear, without moving them around, on high heat for 2 minutes on both sides until nice and brown.
- Reduce the heat to low and add the butter, garlic, and thyme. Tip the pan slightly to spoon the butter over each steak. Immediately place the pan in the oven for approximately 4-5 minutes, the time will depend on the thickness of the steaks and the desired doneness. See the doneness chart below. A meat thermometer will help you to determine how long to finish in the oven.
- Note that the steaks should be removed from the heat a few degrees shy of desired temperature as they will continue to cook, by about 5 degrees, as they rest. Let the steaks rest for 5-10 minutes for the juices to redistribute before serving. Serve with some of the pan drippings over the steaks.
Notes
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