Perfection is at Steak
INGREDIENTS
  • Cooking Time: 6-12 minutes
  • Servings: 2-4
  • Preparation Time: 10 minutes
  • 2 (at least 1-inch-thick) steaks
  • kosher salt
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, smashed
  • Optional-2 to 3 sprigs fresh thyme or rosemary
  • Turkey, Chicken, or Beef burgers can be substituted for steak to make it more economical
DIRECTIONS
  1. Prep the steaks: Remove the steaks from the refrigerator about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels. This will help dry the surface of the meat, making a better crust.
  2. Prepare the rest of the ingredients: Because cooking the steaks will go quickly with almost no hands-off cooking time, make sure you have the rest of the ingredients handy, as well as a probe thermometer and a clean plate for resting the steaks.
  3. Season the steaks: Just before cooking, liberally coat the steaks with the salt, making sure to coat the sides of the steaks as well.
  4. Heat the pan: Heat a 12-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated.
  5. Cook the steaks: Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 4 minutes.
  6. Flavor and baste the steaks: Carefully add the butter, garlic, and herbs to the pan. Flip the steaks once more. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Flip again and repeat. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. Medium rare is between 125°F and 130°F.
  7. Rest the steaks (optional): Transfer the steaks to the plate to rest for 5 minutes. While the steaks rest, prepare a pan sauce if desired.
  8. Carve the steaks: Transfer the steaks to a cutting board and thinly slice across the grain. Serve immediately with the pan juices or pan sauce.For a rare steak, remove the steak from the heat at 125°F, about six minutes total cooking.
  9. For a medium-rare steak, aim to remove the steak from the heat at about 130°F, about eight minutes total cooking.
  10. For a medium steak, 140°F is the sweet spot at a total of nine to 10 minutes cooking.
  11. A well-done steak will take about 12 minutes.
RECIPE BACKSTORY
Four extra ingredients and 15 minutes of hands-on cooking