Cooking a steak that rivals a high-end steakhouse at home is easier than you think. The key is mastering the art of the pan-sear. By choosing a thick-cut steak, dry-brining it, and basting it in foaming butter with garlic and herbs, you can create a beautiful, caramelized crust and a tender, buttery interior. This guide will walk you through the essential techniques to cook the ultimate steak in a cast-iron skillet.
Ingredients
- 1 thick-cut steak (Ribeye, New York Strip, or Filet Mignon, at least 1.5 inches thick)
- 2 tablespoons high-smoke-point oil (canola, avocado, or grapeseed oil)
- 3 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 3 sprigs fresh rosemary or thyme
- Coarse kosher salt and freshly cracked black pepper
Step-by-Step Instructions
- Bring to Room Temp: Remove the steak from the refrigerator 30 to 45 minutes before cooking. A cold steak will not cook evenly. Pat it completely dry with paper towels.
- Season Generously: Season all sides of the steak generously with coarse kosher salt and black pepper just before cooking.
- Heat the Skillet: Place a cast-iron skillet over high heat until it is smoking hot. Add the oil and swirl to coat the pan.
- Sear the Steak: Carefully place the steak in the skillet. Sear for 2 to 3 minutes without moving it to build a deep crust. Flip and cook for another 2 minutes.
- Butter Baste (Arrosé): Reduce the heat to medium. Add the butter, garlic, and rosemary/thyme sprigs to the pan. Tilt the skillet slightly and use a large spoon to continuously scoop the melted, foaming butter over the top of the steak for 1 to 2 minutes.
- Rest the Meat: Remove the steak from the pan and place it on a cutting board or warm plate. Pour the pan juices over it and let it rest for 5 to 7 minutes. Resting allows the juices to redistribute throughout the meat.
- Slice and Serve: Slice against the grain and serve hot.
Tips and Notes
- Dry-Brining: For the best results, salt your steak 12 to 24 hours in advance and leave it uncovered on a wire rack in the fridge. This dries out the surface, resulting in an incredible sear and deep seasoning.
- Use a Thermometer: The most accurate way to check doneness is with an instant-read meat thermometer: 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Remember, the temperature will rise about 5°F while resting.
