In our industry, we’ve cooked and eaten a lot of steak, and we know what it takes to get the most flavor out of specific cuts of meat. We’ve uncovered the absolute best way to cook a steak. This method is simple, only requires one pan and is ideal for colder months when you don’t want to fire up a grill.
When choosing a steak, specifically for this cooking method, we recommend choosing a boneless cut that has even marbling throughout. A boneless ribeye will be the cheapest cut for the best quality.
Ingredients (makes 1 steak):
Boneless ribeye, strip or filet
Coarse salt, to taste
Freshly ground black pepper, to taste
1 clove garlic, peeled and crushed
2 tablespoons olive oil
2 tablespoons unsalted butter
Two sprigs fresh thyme or rosemary, or another herb like sage if you prefer
- Start by bringing your steak out to rest at room temperature. Room temperature meat is going to cook more evenly than steak that has been pulled right from the refrigerator.
- Season liberally with coarse salt and freshly ground black pepper.
- In a heavy-bottomed skillet, or a cast iron skillet, add roughly 2 tablespoons of olive oil and bring it to medium-high heat
- Once the oil has heated, add the steak to the pan. You’ll want to lay the steak down away from you, so as to not splash any hot oil on yourself.
- Leave the steak still on the pan and allow it to sear on one side.
- Once there is a nice caramelization, carefully flip the steak and sear the other side.
- Add in two tablespoons of unsalted butter, a crushed clove of garlic and a herb of your choice. We prefer thyme, still on the stem.
- Baste the steak with the butter and then flip the steak on its side to sear the fat.
Repeat this process for the other side.
- If you prefer your steak rare, you can remove the steak from the pan and allow it to rest for at least 5 minutes before serving. If you prefer that your steak be more done, leave it on the heat longer, continuously basting with the butter and herbs.
To determine the level of doneness on your steak, use the thumb test found here.
To purchase fresh, grass-fed and grain-finished beef from us, visit our order page here.