Ingredients:

• 1 boneless steak (ribeye, NY strip, sirloin — 1 to 1.5 inches thick)
• Kosher salt
• Freshly ground black pepper
• 1–2 tbsp high smoke point oil (canola, avocado, grapeseed)
• 2 tbsp unsalted butter
• 2–3 garlic cloves (smashed)
• 2 sprigs fresh rosemary or thyme (optional)

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Instructions:

1. Prep the Steak
   • Let steak rest at room temperature for 30–60 minutes.
   • Pat dry with paper towels.
   • Season all sides generously with salt and pepper.
2. Heat the Pan
   • Use a cast iron or heavy pan.
   • Heat on high with oil until it just starts to smoke.
3. Sear the Steak
   • Place steak in the pan and don’t move it — let it form a crust.
   • Sear the first side (see timing in doneness chart below).
   • Flip and sear the second side.
4. Add Flavor & Finish Cooking
   • Turn heat down to medium.
   • Add butter, garlic, and herbs.
   • Spoon butter over the steak continuously while finishing (1–2 minutes).
5. Rest the Steak
   • Transfer to a plate or board.
   • Let rest 5–10 minutes before slicing to lock in juices.
6. Slice & Serve
   • Slice against the grain if serving sliced.
   • Serve as-is or with sauces/sides of your choice.

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Steak Doneness Guide

(for 1–1.5” steaks)

Doneness	Internal Temp	First Side	Second Side	Notes
Rare	120–125°F	~2 min	~1.5 min	Deep red center, very soft
Medium-Rare	130–135°F	~2.5 min	~2 min	Warm red center, juicy & tender
Medium	140–145°F	~3 min	~2.5 min	Pink center, firm but moist
Medium-Well	150–155°F	~4 min	~3 min	Slight pink center, firmer texture
Well-Done	160°F+	~5+ min	~4+ min	Fully brown, no pink, firmer chew