Servings: 2
Prep time: 10 minutes
Cook time: 10–12 minutes
Resting time: 5 minutes

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Ingredients

• 2 ribeye or sirloin steaks (1–1.5 inches thick, about 12 oz/340 g each)

• 2 tbsp olive oil or vegetable oil

• 3 tbsp unsalted butter

• 3–4 garlic cloves, smashed

• 2–3 sprigs fresh rosemary or thyme

• Salt — preferably coarse sea salt or kosher salt

• Freshly ground black pepper

Optional sides (as shown)

• Fresh green beans, blanched

• Cherry tomatoes

• Grilled onions

• Peppercorn sauce or garlic cream sauce

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Instructions

1. Bring steaks to room temperature

   • Take steaks out of the fridge 30–40 minutes before cooking. Pat dry with paper towels — dry surface = better crust.

2. Season generously

   • Coat both sides with olive oil, then sprinkle generously with salt and black pepper.

3. Preheat your pan

   • Use a heavy cast-iron or stainless-steel skillet. Heat over medium-high until very hot — a drop of water should sizzle immediately.

4. Sear the steak

   • Add a bit of oil. Place steak in pan and don’t move it for 3–4 minutes (for medium-rare, adjust time depending on thickness). Flip and cook another 3–4 minutes.

5. Add flavor

   • Lower heat slightly, add butter, garlic, and rosemary/thyme. Tilt pan and spoon melted butter over the steaks for 1–2 minutes.

6. Check doneness

   • Use a meat thermometer:

     • Rare: 125°F (52°C)

     • Medium-rare: 130–135°F (55–57°C)

     • Medium: 140°F (60°C)

7. Rest before serving

   • Transfer steaks to a plate, cover loosely with foil, and rest 5 minutes so juices redistribute.

8. Serve

   • Plate with roasted vegetables, fresh herbs, and a dipping sauce (garlic butter, peppercorn, or horseradish cream).

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✨ Tips

• Pat steak dry well — moisture prevents browning.

• For extra flavor, dry brine: season steak with salt a few hours ahead and refrigerate uncovered.

• Use high smoke point oil (canola, grapeseed) for searing before adding butter.