Perfectly Seared Steak with Garlic Butter

Prepare the Steak: Remove steaks from the refrigerator and let them rest at room temperature for at least 30 minutes (or up to 1 hour for thick steaks).

Heat the Pan: Use a heavy skillet, preferably cast iron, and preheat over medium-high heat until very hot. Add oil to the pan.

Season the Steak: Generously season both sides of the steak with salt and black pepper.

Sear the Steak: Place the steak in the pan and do not touch it for 3-4 minutes to allow a deep, golden-brown crust to form. Flip and cook for another 3-4 minutes on the other side.

Add Butter and Aromatics: Reduce heat to medium, add butter, garlic, and rosemary to the pan. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly for about 1-2 minutes.

Finish in the Oven (Optional for Thick Steaks): If using thick steaks, transfer the skillet to a preheated 375°F (190°C) oven and cook for an additional 5-10 minutes, depending on desired doneness:

Medium-Rare: 130°F (54°C)

Medium: 140°F (60°C)

Medium-Well: 150°F (65°C)

Rest and Serve: Transfer the steak to a plate and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping it juicy and tender.

Serving and Storage Tips