Steak So Good
Discover how to cook steak so good it rivals top restaurants! Learn easy recipes, cooking tips, and pairing ideas for perfect meals at home.
Equipment
- Cast iron skillet or heavy-bottomed frying pan
- Tongs
- Meat thermometer (optional but helpful)
- Small bowl for mixing butter
- Aluminum foil (for resting)
Ingredients
For the Steak:
- 2 boneless ribeye or NY strip steaks 1 to 1¼ inches thick
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper to taste
For the Garlic Herb Butter:
- 2 tablespoons unsalted butter softened
- 1 garlic clove minced
- 1 tablespoon fresh parsley or thyme finely chopped
- ½ teaspoon lemon zest optional
Instructions
Prep the Steak
- Remove steaks from the fridge 30 minutes before cooking to bring to room temperature.
- Pat them dry with paper towels—this ensures a good sear.
- Season both sides generously with salt and pepper.
Make Garlic Herb Butter
- In a small bowl, mix softened butter, minced garlic, chopped herbs, and lemon zest.
- Set aside or chill slightly if prepping in advance.
Heat the Skillet
- Place a cast iron skillet over medium-high heat. Let it get hot—you want it smoking slightly.
- Add olive oil and swirl to coat.
Sear the Steaks
- Carefully place the steaks in the skillet. Sear for 3–4 minutes per side without moving them for that perfect crust.
- Use tongs to sear the edges (about 30 seconds on each side).
- For medium-rare, aim for an internal temp of 130–135°F (54–57°C).
Add the Butter
- In the last minute of cooking, reduce heat to medium and add the garlic herb butter.
- Spoon the melted butter over the steaks repeatedly to infuse flavor.
Rest & Serve
- Transfer steaks to a plate, loosely tent with foil, and rest for 5–7 minutes before slicing.
- Serve with your favorite sides—think roasted potatoes, garlic green beans, or a fresh salad.
Notes
Tips for the Best Steak Ever
- Use room-temperature meat for even cooking.
- Don't skip the resting time—it locks in the juices.
- A meat thermometer ensures perfect doneness every time.