Cooking a steak is easy guys. Wait, let me rephrase. Cooking an average steak is easy. It’s unbelievably easy, in fact. But cooking a really good steak? That requires a bit more thought. That’s not to say you need to go all “meat nerd” and dedicate a Saturday afternoon to researching and reading. Follow the very basic procedure below and you’ll be laughing.
Firstly, start with a really good piece of meat. If that sounds obvious, it is. Now, salt your meat way in advance and use more salt than you think you need. You want both sides to be covered with salt. When you’re ready to cook, allow the steak to hang out at room temperature for an hour or so before you get started. You should see a lot of moisture in the salt that is covering the steak. Wipe off any excess and pat dry. Heat a non-stick pan over medium heat for a few minutes and then add a slick of neutral oil. After another minute or so, add your steak and begin turning immediately. Ignore anything you’ve read about leaving the steak. Move it around often, BUT BE GENTLE. Flip it over GENTLY. Change position GENTLY. But move it. You want the thing to be evenly cooked. Do this for about 6 - 7 minutes, before finally adding a few cloves of crushed garlic (I use two per steak), a healthy knob of butter and a few sprigs of thyme. Cook for a further minute, using a spoon to continuously baste the meat with the frothy butter. Remove and slide the meat onto a plate. Allow it to rest for a full 5 minutes before slicing. To serve, spoon over the buttery pan juices.
What you need:
- 1 1¾"-thick bone-in ribeye (about 1½ lb.)
- Kosher salt, freshly ground pepper
- 2 tsp. vegetable oil
- 3 Tbsp. unsalted butter
- 2 sprigs rosemary
- 2 garlic cloves, crushed
- Flaky sea salt
What you'll do:
Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.
Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as the oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favoured doneness (120°–125° for medium-rare), 8–10 minutes.
Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°–130°.)
Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt.