Classic succulent beef steak (Printable)
A quick, simple preparation highlighting juicy, flavorful beef with a golden crust and fresh herbs.
# What You'll Need:
→ Beef
01 - 2 beef steaks (ribeye, sirloin, or preferred cut, approximately 7 oz each)
→ Seasonings
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
→ Cooking Fats
04 - 2 tablespoons olive oil or clarified butter
→ Optional to Serve
05 - 1 tablespoon unsalted butter
06 - 2 sprigs fresh thyme or rosemary
07 - 1 garlic clove, smashed
# How to Make It:
01 - Remove steaks from refrigerator and allow to reach room temperature for 20 to 30 minutes, then pat dry with paper towels.
02 - Generously season both sides with kosher salt and freshly ground black pepper.
03 - Heat olive oil or clarified butter in a heavy skillet over high heat until shimmering.
04 - Place steaks in skillet and sear without moving for 2 to 3 minutes until a golden-brown crust forms.
05 - Flip steaks and sear for an additional 2 to 3 minutes for medium-rare, adjusting time for preferred doneness.
06 - During the final minute, add unsalted butter, thyme or rosemary, and smashed garlic. Tilt pan and baste steaks with melted butter using a spoon.
07 - Transfer steaks to a plate, loosely cover with foil, and rest for 5 minutes prior to slicing and serving.
# Expert Hacks:
01 -
- It feels like sharing a secret with a friend how a few simple steps unlock incredible flavor
- This became a favorite because it's quick yet delivers a restaurant-quality experience at home
02 -
- Patting the steak dry before seasoning is an essential step to get that crust instead of steaming
- Basting with butter and herbs in the final moments transforms this from good to unforgettable
03 -
- Use a meat thermometer to nail your preferred doneness every time
- Letting the steaks rest under foil allows juices to redistribute, ensuring every bite is juicy