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Seared Steak Perfection: A Well-Done Masterpiece

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Serves 4 | Prep Time 15 | Cook Time 35

Why I Love This Recipe

Well-done steak has a rich culinary history dating back to the 19th century, when it was a status symbol among the wealthy. The ability to afford meat cooked until it was tough and dry was a sign of affluence, as the poor could not waste any edible portion of their meat.

Ingredients You'll Need

1 1⁄2 pounds beef tenderloin or ribeye steak, at room temperature
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, softened
4 cloves garlic, minced
2 tablespoons fresh thyme leaves
1 teaspoon coarse sea salt
1⁄2 teaspoon freshly ground black pepper


Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes before cooking. This will help it cook more evenly.

Preheat the oven to 275°F (135°C).

In a small bowl, mix together 1 tablespoon of the olive oil, the softened butter, minced garlic, thyme leaves, salt, and pepper. Set aside.

Heat a large oven-safe skillet or cast-iron pan over high heat. Add the remaining 1 tablespoon of olive oil and swirl to coat the pan.

Pat the steak dry with paper towels and carefully place it in the hot pan. Sear for 2-3 minutes per side, or until a deep golden-brown crust forms.

Once seared, use tongs to transfer the steak to a cutting board. Spread the garlic-herb butter mixture evenly over the top and sides of the steak.

Return the steak to the pan and transfer it to the preheated oven. Cook for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the steak reads 160°F (71°C) for well-done.

Remove the steak from the oven and let it rest for 5-10 minutes before slicing and serving. The internal temperature will continue to rise slightly during this time.

Serve the steak hot, garnished with any remaining garlic-herb butter from the pan, if desired.

Pairs Well With

A bold, full-bodied red wine like a Cabernet Sauvignon or a rich, creamy stout beer.

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