Pan-Seared Steak

Steps

• Prep: Salt the steaks all over and leave uncovered on a rack in the fridge, or at room temperature if cooking within the hour.
  ⏱ Start 45 min timer

  Tip: This dry-brine time is what leaves the surface genuinely dry — a wet surface steams in the pan instead of searing.

• Sear: Pat the steaks completely dry again just before cooking. Heat the oil in a heavy skillet over high heat until visibly shimmering.
• Sear: Lay the steaks in and don't move them. Sear undisturbed until deeply browned, then flip.
  ⏱ Start 3 min timer

  Tip: Resist the urge to check or move it — every disturbance interrupts the crust building.

• Baste: Add the butter, garlic, and herbs if using to the pan. Once the butter is foaming, tilt the pan and continuously spoon it over the steaks.
  ⏱ Start 2 min timer

  Tip: The butter goes in last on purpose — its milk solids burn quickly, and it only needs a minute or two to do its job.

• Check: Check internal temperature with an instant-read thermometer: about 52°C for rare, 57°C for medium-rare, 63°C for medium.

  Tip: 63°C (145°F) is also the USDA safe minimum for whole cuts of beef — medium and above clears it outright, and rarer temperatures are a matter of personal preference, not safety, for whole muscle cuts like steak.

• Rest: Rest before slicing.
  ⏱ Start 5 min timer

  Tip: This is doing real work, not just tradition — resting lets the muscle fibres relax and reabsorb juice that would otherwise pool on the cutting board.