1. Bring the steak to room temperature
Remove the steak from the refrigerator about 20–30 minutes before cooking.
Pat it very dry with paper towels. This helps create a beautiful crust.
2. Season generously
Rub the steak with olive oil, then season both sides with salt, black pepper, and garlic powder.
3. Heat the pan
Place a heavy skillet over high heat and allow it to become very hot.
Add the steak to the dry hot pan.
4. Sear the first side
Cook for about 2–3 minutes without moving it, until a dark golden-brown crust forms.
5. Flip
Turn the steak over and cook the other side for another 2–3 minutes.
6. Add butter and aromatics
Reduce the heat slightly.
Add the butter, crushed garlic, and rosemary or thyme.
As the butter melts, repeatedly spoon the fragrant butter over the steak for about 1–2 minutes.
7. Check doneness
For the most reliable result, use an instant-read thermometer.
Approximate final internal temperatures:
- Medium-rare: 130–135°F (54–57°C)
- Medium: 135–145°F (57–63°C)
- Medium-well: 145–155°F (63–68°C)
- Well-done: 155°F+ (68°C+)
Remove the steak slightly before your target temperature because it can continue cooking while resting.
8. Let it rest
Transfer the steak to a plate or cutting board and let it rest for 5–10 minutes.
This helps the juices redistribute throughout the meat.
9. Slice and serve
Slice against the grain and spoon some of the buttery pan juices over the top.
Serve immediately with roasted potatoes, vegetables, salad, or your favorite side. 🥩🔥
❤️ The Secret to a Great Steak
Dry steak + very hot pan + a good sear + butter basting + proper resting = a juicy steak with an irresistible crust.
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