Ingredients:
- 2 (1-inch thick) steaks (Ribeye, New York Strip, or Sirloin), approx. 8-10 oz each (225-280g each)
- 1 tablespoon kosher salt (15ml)
- 1 teaspoon freshly ground black pepper (5ml)
- 1 tablespoon high-smoke-point oil (such as canola, grapeseed, or avocado oil) (15ml)
- 4 tablespoons unsalted butter, softened (55g)
- 2 cloves garlic, minced (approx. 6g)
- 1 tablespoon finely chopped fresh herbs (such as thyme, rosemary, or parsley) (15ml)
Instructions:
- Pat the steaks dry with paper towels. This is crucial for a good sear.
- Generously season the steaks on both sides with kosher salt and freshly ground black pepper.
- Let the steaks sit at room temperature for 30-60 minutes. (Crucial for even cooking).
- In a small bowl, combine the softened butter, minced garlic, and chopped fresh herbs.
- Mix well until evenly distributed. Set aside.
- Place the cast iron skillet over medium-high heat.
- Heat the skillet until it is smoking hot (this may take 5-10 minutes). This is absolutely vital. The skillet should be screaming hot.
- Carefully add the oil to the hot skillet. It should shimmer immediately.
- Immediately place the steaks in the skillet, ensuring they aren't overcrowded. Sear for 2-3 minutes per side without moving them to develop a crust. Listen for that sizzle! Use tongs to sear the edges of the steak for 30 seconds each.
- Reduce the heat to medium.
- Add the garlic-herb butter to the skillet, allowing it to melt.
- Tilt the skillet and use a spoon to baste the steaks with the melted butter for 2-3 minutes, continuously spooning the butter over the steaks.
- Use a meat thermometer to check the internal temperature: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C), Well-Done: 145°F+ (63°C+).
- Remove the steaks from the skillet and place them on a cutting board.
- Let the steaks rest for at least 5-10 minutes before slicing against the grain.
- Serve immediately and enjoy the cast iron skillet steak cooking!