Perfectly seared steak
- 2 (1 lb) 2 (475 g) 1" (2.5 cm) thick sirloin steak, 8 oz (240 g) each1" (2.5 cm) thick sirloin steaks, 8 oz (240 g) each
- salt and ground black pepper
- 2 tbsp 2 tbsp butter or ghee
- 1 1 garlic clove, smashedgarlic cloves, smashed (optional)
- 1 1 fresh rosemary or fresh thyme sprig (optional)
- Remove the steaks from the refrigerator at least 10 minutes before cooking.
- Pat the steaks dry with a paper towel. Season both sides of the steaks generously with salt and black pepper (preferably freshly ground).
- Heat up your heaviest pan, preferably cast iron, on high. It's ready when it smokes a bit.
- Place the steaks in the pan. Press them down with a spatula to ensure that even contact is made with the surface of the pan. Cook for about 1 minute or until enough of a crust has developed that the steaks no longer stick to the pan. Flip and cook the other side.
- Add the butter, crushed garlic, and thyme [if using any] to the pan. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Flip and repeat. Sear until desired doneness. Check the inner temperature with a meat thermometer if you want to be on the safe side. Rare: 125°F (52°C), about six minutes of cooking time. Medium-rare: 130°F (55°C), about eight minutes of cooking time. Medium: 140°F (60°C) about 10 minutes of cooking time. Well-done: 160°F (70°C): about 12 plus minutes of cooking time.
- Transfer the steaks from the pan to a plate or cutting board. Let the steaks rest while you make your sauce or sautéed veggies in the already hot pan. Right before serving, slice the steaks across the grain for a more tender meat. Season with salt and pepper.