The Perfect Steak Recipe
The perfect pan-seared steak is a culinary masterpiece that combines simplicity with rich, bold flavors. To achieve this mouthwatering dish, start with a high-quality cut of beef, such as ribeye, sirloin, or filet mignon. Allow the steak to come to room temperature, then season it generously with salt and freshly cracked pepper to enhance its natural flavor. Preheat a heavy skillet, preferably cast iron, until it’s smoking hot, and add a drizzle of high smoke-point oil. Sear the steak for a few minutes on each side, creating a beautifully caramelized crust while keeping the inside tender and juicy. For added depth, consider basting the steak with butter, garlic, and fresh herbs during the final moments of cooking. The result is a perfectly cooked steak with a savory crust and a succulent, medium-rare center that melts in your mouth. Serve it with your favorite sides, and you have a restaurant-quality meal right at home!
Ingredients
- Steaks (Ribeye, New York Strip Porterhouse, etc)
- Salt
- pepper
- olive oil
- butter
- garlic
- thyme
Directions
- Let meat come to room temperature before cooking (very important)
- Place heavy bottom pan on medium heat
- Season both sides generously with salt and pepper
- When the pan starts to just steam (or lightly smoke) add olive oil
- Place meat in pan laying them away from you ( to prevent hot oil splatter on you)
- Sear both sides for about a minute each, then sear the side and finally render out the fat
- place garlic and thyme and butter in the pan and ladle the mixture over the top, turning it every minute to assure even cooking
- When the steak is at the temperature you want (rare, medium-rare, medium, or well) remove to cutting board to rest
- ENJOY!!
Tips:
Knowing when your steak is done cooking is crucial for achieving the perfect doneness. The most reliable method is to use a meat thermometer. Here’s a quick guide to internal temperatures for different levels of doneness:
- Rare: 125°F (51.6°C) – cool red center
- Medium-Rare: 135°F (57.2°C) – warm red center
- Medium: 145°F (62.8°C) – pink center
- Medium-Well: 150°F (65.6°C) – slightly pink center
- Well-Done: 160°F (71.1°C) and above – no pink
Insert the thermometer into the thickest part of the steak, avoiding any fat or bone for an accurate reading. Additionally, you can use the “finger test” method by comparing the firmness of the steak to different parts of your hand, but this technique requires practice. Remember to let your steak rest for a few minutes after cooking; this allows the juices to redistribute for a more flavorful and tender bite.
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