Simple Steak
Indulge in the effortless luxury of a perfectly cooked 'Simple Steak,' a recipe that highlights the pure essence of a good steak with minimal ingredients and maximum flavor. Featuring a juicy ribeye (or your preferred cut), this recipe is seasoned with kosher salt, freshly ground black pepper, and seared in a hot cast-iron skillet for a mouthwatering crust. Basted with buttery aromatics—garlic and fresh herbs like rosemary or thyme—this quick and easy dinner option is ready in under 15 minutes, making it perfect for weeknights or special occasions. Pair it with the irresistible pan drippings for a restaurant-quality steak you'll crave again and again. Perfectly seared steak, easy cooking techniques, and bold, savory flavors come together in this timeless dish that's designed to impress.
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Recipe Information
Ingredients
- 1 piece (about 10-12 oz) Ribeye steak (or steak cut of choice)
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves (smashed) Fresh garlic cloves
- 1 sprig Fresh rosemary or thyme
Instructions
Remove the steak from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. Pat the steak dry with paper towels.
Liberally season both sides of the steak with kosher salt and freshly ground black pepper. Press the seasonings into the meat to ensure an even coating.
Preheat a cast-iron skillet over high heat for about 5 minutes until it is smoking hot.
Add 1 tablespoon of olive oil to the hot skillet and swirl to coat the bottom of the pan.
Carefully place the steak in the skillet and let it sear undisturbed for 2-3 minutes, or until a golden-brown crust forms.
Flip the steak and sear the other side for another 2-3 minutes.
Reduce the heat to medium and add 2 tablespoons of butter, smashed garlic cloves, and the rosemary (or thyme) to the skillet.
Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted butter mixture for about 1-2 minutes.
Check the internal temperature of the steak with an instant-read thermometer. For medium-rare, aim for 130°F (54°C). Adjust cooking time as needed for your desired doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve immediately with the pan drippings drizzled on top or on the side.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.0 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1006 mg | 21% | |
*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.
