Looking to master the art of a perfectly seared steak? This recipe will guide you through creating a steak that’s crispy on the outside and juicy on the inside, using simple ingredients and a reliable technique. Perfect for a special dinner or whenever you’re craving a restaurant-quality steak at home.
The star of this dish is the ribeye steak. It’s marbled with fat, which melts during cooking to keep the meat juicy and flavorful. We’ve got olive oil to help achieve that golden-brown crust. Kosher salt and black pepper are essential for seasoning; they enhance the steak’s natural taste without overpowering it. Adding smashed garlic and fresh rosemary gives the steak a delightful aromatic infusion, while unsalted butter enriches the flavor and aids in basting.
This steak pairs beautifully with a side of creamy mashed potatoes or roasted vegetables. For a touch of freshness, consider a simple arugula salad with a squeeze of lemon. A robust red wine, like a Cabernet Sauvignon, makes for a perfect beverage companion.
Start by taking your steak out of the fridge about 30 minutes before you plan to cook. This step helps the steak cook more evenly. Generously season both sides with kosher salt and black pepper. Don’t be shy here; the seasoning is crucial for flavor.
Heat your cast-iron skillet over high heat until it’s smoking hot. This is important for getting that desired sear. Once hot, add the olive oil, swirling to coat the bottom of the pan. Carefully place the steak in the skillet. Listen for that satisfying sizzle — it means you're on the right track.
Let the steak sear for 3-4 minutes without moving it. This patience is key to developing a beautifully caramelized crust. After the initial sear, flip the steak and add the smashed garlic, rosemary sprigs, and butter to the skillet. As the butter melts, tilt the skillet and use a spoon to baste the steak with the flavorful melted butter and aromatics.
Cook the steak to your preferred doneness. For medium-rare, 3 minutes should suffice; go for 4 minutes for medium, or 5 if you prefer medium-well. Once cooked, transfer the steak to a cutting board and let it rest for at least 5 minutes. This resting period allows the juices to redistribute, ensuring each bite is as juicy as possible.
Finally, slice the steak against the grain. This technique makes the steak more tender and easier to chew. Serve immediately and enjoy the fruits of your labor!
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