How to Make the Perfect Steak
Master the art of steak perfection with this foolproof recipe for achieving a beautifully seared, tender, and flavorful steak every time. Using a thick cut of ribeye (or your favorite steak) and just a handful of key ingredients like kosher salt, freshly ground black pepper, and aromatic rosemary, this method emphasizes simple yet effective techniques, such as creating a golden-brown crust in a hot cast-iron skillet and basting with garlic-infused butter for extra richness. With step-by-step instructions and temperature tips for your preferred level of doneness, this recipe ensures restaurant-quality results from the comfort of your own kitchen. Ideal for date nights, celebrations, or an indulgent dinner at home, pair your perfectly cooked steak with classic sides like creamy mashed potatoes or roasted veggies for an unforgettable dining experience.
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Recipe Information
Ingredients
- 2 pieces ribeye steak (or your preferred cut, at least 1-inch thick)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 cloves fresh garlic cloves, smashed
- 1 sprig fresh rosemary sprig
- 2 tablespoons olive oil
Instructions
Remove the steaks from the refrigerator and let them sit at room temperature for 30-60 minutes to ensure even cooking.
Pat the steaks dry with paper towels to remove excess moisture, which helps achieve a golden-brown crust.
Season both sides of the steaks generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat to help it adhere.
Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat until very hot. Add olive oil and swirl to coat the pan.
Carefully lay the steaks into the hot skillet, ensuring there is enough room between them for proper browning. Do not overcrowd the pan.
Sear the steaks without moving them for 2-3 minutes or until a deep golden-brown crust forms. Flip and repeat on the other side.
Reduce the heat to medium and add the butter, smashed garlic cloves, and fresh rosemary to the pan.
Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for another 1-2 minutes.
Check for doneness using an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, or adjust to your desired temperature.
Once the desired doneness is reached, remove the steaks from the skillet and place them on a cutting board. Tent them loosely with aluminum foil and let rest for 5-10 minutes to redistribute the juices.
Slice the steaks against the grain and serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
