The only steak recipe you will ever need.
There are several members of my family who would be quite content to live on steak alone. Needless to say, I have a fool-proof recipe, a recipe that I have deemed my one and only for pan seared, thick-cut, and bone-in steaks.
This is more of a method than a steak recipe – you’ll only need fresh garlic, butter, thyme, and salt and pepper. That’s it!
If I stress anything here at all, it is to make sure you have butcher quality steaks. As with any meal, the quality of the ingredients you use will make all the difference.
A few things to remember:
Pat the steaks dry with a paper towel before cooking,
Allow the steaks sit room temperature for about 20-30 minutes before cooking,
Season the steaks well on both sides with salt and pepper,
A cast iron pan is best,
A meat thermometer is handy to ensure the proper internal temperature, and
Allow the cooked steaks to rest for 5-10 minutes before serving.
This recipe calls for finishing in the oven because of the thickness. If you’ve come upon this recipe and have 1-inch steaks, or something of the like, you can finish the steaks on the stovetop by cooking as directed and continuing to spoon the butter on top until done.
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Equipment
- 1 large cast iron skillet
Ingredients
- 2 (1½-inch) rib eye steaks, thick-cut, bone-in or butcher quality New York strip
- 1 tbsp extra light olive oil substitute with another high heat oil like tallow or vegetable oil
- 1½ tsp fine sea salt
- 1 tsp fresh ground pepper
- 4 tbsp butter
- 4 garlic cloves lightly smashed
- 2-4 fresh sprigs of thyme substitute with rosemary
Instructions
- If refrigerated, allow the raw steaks to rest at room temperature for 20-30 minutes before cooking.
- Preheat the oven to 400 F.
- Pat the steaks dry on both sides with a paper towel. Massage in oil and generously season both sides with salt and pepper.
- Heat a cast iron skillet with deep sides over medium heat, getting it piping hot, about 2 minutes. Add the seasoned steaks, there should be a great sizzle. Gently push the steaks down so the surface is in full contact with the pan and sear, without moving them, on high heat for about 1-2 minutes on both sides, or until a golden brown crust develops and the steaks lift away easily from the pan. *
- Reduce the heat to low and add the butter, garlic, and thyme. Tip the pan slightly to spoon the butter over each steak. (If opting to finish on the stovetop, see the variation below in notes).
- Place the pan in the preheated oven for approximately 5-10 minutes, although the time will depend greatly on the thickness of the steaks and the desired doneness. Use a digital meat thermometer and check the doneness chart below.
- Note that the steaks should be removed from the oven about 5 degrees shy of the desired final temperature as they will continue to cook as they rest. Let the steaks rest for 5-10 minutes for the juices to redistribute and for the steak to finish cooking before serving. To cut the steak, slice against the grain. Spoon the pan drippings over the steaks when serving. To help, use a meat thermometer to determine the internal temperature - noting again that the steaks should be removed about 5 degrees shy of the final desired internal temperature as it will continue to cook while resting.
Notes
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