Beef Steak Recipe

 Perfect Pan-Seared Beef Steak Recipe

Treat yourself to a perfectly cooked beef steak with this easy-to-follow recipe. Achieve a beautifully seared crust on the outside and tender, juicy meat on the inside.

Ingredients:

• 2 beef steaks (ribeye, sirloin, or filet mignon, 1-1.5 inches thick)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 3-4 garlic cloves, smashed
• 2 sprigs fresh rosemary or thyme

Instructions:

• Prepare the Steak:

Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.

Pat the steaks dry with paper towels to remove excess moisture.

Season generously with salt and freshly ground black pepper on both sides.

• Heat the Pan:

Heat a heavy skillet (preferably cast-iron) over high heat. Add the olive oil and let it heat until it starts to shimmer.

• Sear the Steak:

Place the steaks in the hot pan, laying them away from you to avoid splattering. Sear for about 2-3 minutes on each side, until a golden-brown crust forms. Don't move the steak while it's searing, as this ensures a nice crust.

Baste with Butter:

Reduce the heat to medium-low. Add the butter, smashed garlic cloves, and rosemary or thyme to the pan.

Tilt the pan slightly and use a spoon to baste the steak with the melted butter for about 1-2 minutes. This adds rich flavor and helps cook the steak evenly.

• Check for Doneness:

Use a meat thermometer to check the internal temperature:

Rare: 120-125°F (49-52°C)

Medium-rare: 130-135°F (54-57°C)

Medium: 140-145°F (60-63°C)

Adjust cooking time based on your preferred doneness.

• Rest the Steak:

Transfer the steak to a plate and let it rest for at least 5 minutes. This allows the juices to redistribute, making the steak juicy.

•  Slice and Serve:

Slice the steak against the grain to ensure tenderness. Serve with your favorite side dishes, such as roasted potatoes, sautéed vegetables, or a fresh salad.

 

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