The Perfect Steak
Ingredients:
Any steak with a decent amount of fat on it (anything except a filet or filet-like cuts). For this I used NY Strip.
Vegetable Oil (1-2 tbsp)
Butter (1/4 stick per steak)
Garlic (2 cloves)
Rosemary
Instructions:
Make sure to bring steak to room temperature before starting cooking.
Pat dry all sides of the steak, being sure to get as much moisture off the steak as you can.
Using a cast iron or thick bottom non-stick pan, put your pot on the stove and set your heat to high. Initially, you want your pan to get as hot as it can get before you put your steak on. Once you put your steak in the pan it will reduce the temperature of the pot considerably, which is why it's so important to have a hot pan from the beginning! This also helps ensure a nice sear. Add vegetable oil to your pan
Generously season both sides of steak with ground pepper and salt.
Lay steaks into the pan, placing them away from you to make sure you don’t get any oil splashing back at you. Let sit on that side for 1-2 minutes depending on your steak, and how hot your pan is. After that initial sear, flip over to the other side and let sit for another 2 minutes. After these two initial searings, it is all a temperature game. This is why it’s extremely helpful having a probe thermometer handy!
Right before it comes to your desired temperature, add in butter (¼ stick for steak), clove of garlic, and spring of rosemary. Baste for about a minute. By the time you are done basting your steak should be at your desired temperature. Only baste one side.
For medium rare, bring internal temperature to 130-135F
Once steak is at the desired temperature, wrap in foil and let rest for 10 minutes.
If slicing, be sure to cut against the grain!
Enjoy :)
