beef steaks
Juicy, crusty, and foolproof—these beef steaks are your ticket to steakhouse glory without the fancy prices. With 7 sizzling secrets (and zero chef skills required), you’ll master the art of the sear!
Ingredients
- 2 beef steaks 1.5” thick ribeye, NY strip, or sirloin
- 2 tbsp high-smoke-point oil avocado, grapeseed, or refined olive oil
- 1.5 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 3 tbsp unsalted butter or ghee
- 2 garlic cloves smashed (optional)
- 2 sprigs fresh rosemary or thyme
Instructions
- Prep the Steaks: Pat steaks dry with paper towels. Season liberally with salt and pepper.
- Heat the Pan: Preheat a cast-iron skillet over medium-high for 5 minutes until smoking slightly.
- Sear Like a Boss: Add oil, then steaks. Sear 3–4 minutes per side for medium-rare (135°F).
- Butter Basting: Reduce heat, add butter, garlic, and herbs. Tilt pan, spoon butter over steaks for 1–2 minutes.
- Rest & Slice: Let steaks rest 5–8 minutes. Slice against the grain and serve!
Notes
- Pro Tip: Use a meat thermometer! Visual guesses lie.
- No Cast Iron?: Heavy stainless steel works, but crust may be less epic.
- Leftovers: Chop for steak tacos or salads—waste not, want not!
- Garlic Hack: Burned garlic tastes bitter. Add it after reducing heat.