A great steak does not need much, just high heat, good seasoning, and a little butter at the end. This recipe uses a simple herb rub that forms a flavorful crust while keeping the inside juicy and tender. Once you master the technique, you will wonder why you ever went out for steak.
Ingredients
- 2 ribeye or strip steaks (about 1 inch thick)
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
- 1 tsp steak & chop rub
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Remove the steaks from the fridge 30 minutes before cooking. Pat dry and season both sides generously with the steak rub, salt, and pepper.
- Heat the olive oil in a cast iron skillet over high heat until it just starts to smoke.
- Place the steaks in the pan and do not move them for 4 minutes for a thick crust.
- Flip and cook for 3 to 4 more minutes for medium-rare (internal temperature of 130°F).
- Add the butter, garlic, and thyme to the pan. Tilt and baste the steaks with the foaming butter for 1 minute.
- Transfer to a cutting board and rest for at least 5 minutes before slicing.
Notes
- Patting the steaks dry before cooking is essential for a proper sear. Wet steaks steam instead of sear.
- Let the steaks rest. Cutting into them too early lets all the juices run out.
- Serve with a simple side salad and roasted potatoes for a complete meal.
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