Pan-Seared Steak

Steak

• 2 Boneless steak, 1-1.5 inch thick — ribeye, strip, or sirloin
• 1 tsp Salt
• 2 tbsp Neutral oil, high smoke point

Baste

• 3 tbsp Butter
• 3 Garlic cloves, smashed
• 2 sprigs Fresh thyme or rosemary

Finish

• 1/2 tsp Black pepper

Prep

1. Salt the steaks all over and leave uncovered on a rack in the fridge, or at room temperature if cooking within the hour. (Tip: This dry-brine time is what leaves the surface genuinely dry — a wet surface steams in the pan instead of searing.)

Sear

1. Pat the steaks completely dry again just before cooking. Heat the oil in a heavy skillet over high heat until visibly shimmering.
2. Lay the steaks in and don't move them. Sear undisturbed until deeply browned, then flip. (Tip: Resist the urge to check or move it — every disturbance interrupts the crust building.)

Baste

1. 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. (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

1. 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

1. Rest before slicing. (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.)