Best Steak

Directions

1. Remove steaks from the fridge and let them come to room temperature: 30 minutes for thinner cuts, up to 1 hour for thicker steaks.
2. Preheat a heavy pan, preferably a cast iron skillet or stovetop grill, over medium-high heat.
3. After the pan is hot, add the vegetable oil and spread it evenly.
4. Season the steaks liberally on both sides with sea salt and freshly ground black pepper.
5. Place the steaks in the hot pan. Do not touch or flip them for 3–4 minutes to allow a golden sear to form.
6. Flip the steaks and cook the other side for another 3–4 minutes.
7. For thicker steaks, transfer the pan to a preheated oven at 375°F (190°C) for 5–10 minutes, depending on your preferred doneness (medium to medium-well).
8. Add butter, garlic, and rosemary to the pan during the last 2 minutes of cooking, spooning the melted butter over the steaks for extra flavor.
9. Remove the steaks from the heat and let them rest for 5 minutes before slicing. This ensures juices redistribute for a tender, flavorful result.
10. Slice against the grain and serve immediately, optionally with roasted vegetables or a side of your choice.

Recipe Details

• Prep Time: 10–15 minutes (plus 30–60 minutes for resting)
• Cook Time: 8–15 minutes (depending on thickness and oven finishing)
• Total Time: 50–75 minutes
• Servings: 2–4
• Difficulty: Medium

Variations & Substitutions

• Swap New York Strip for Ribeye or Top Sirloin based on preference or availability.
• Add a pat of herb butter or blue cheese on top before serving for extra richness.
• Experiment with different finishing herbs like thyme or tarragon.
• Marinate steaks in olive oil, garlic, and balsamic vinegar for 30 minutes for extra flavor.

Serving Suggestions