The Perfect Steak
- Steak! I used sirlion steaks for this particular post but filet mignon is also a great choice
- 1 teaspoon oil
- kosher salt
- fresh ground black pepper
- 3 cloves garlic crushed
- 2-3 sprigs rosemary
- 1 tablespoon butter
Season your room-temperature steaks with salt and pepper.
In a sauté pan, heat the pan for about 30 seconds to a minute before adding in the oil. Wait another 3 minutes before placing the steaks in the pan.
Cook for 5 minutes on the first side then turn over and cook for 3 minutes for rare, 4-5 minutes for medium rare, and 5-7 minutes for medium. You can also go by the internal temperature of the steak (130 degrees F for rare, 135-140 degrees F for medium-rare, 140-150 degrees F for medium).
At the last minute add butter, garlic, and rosemary and baste your steaks.
Let them rest and slice to serve (or let your guests cut their own but don't forget to be a steak snob and explain how to cut against the grain!).
Cook your steaks at room temperature. Don't just take your steak right from the fridge to the pan! Let it rest on your counter top until it is room temperature, about 30 minutes. Use an oil that can withstand high temperateness without burning. I prefer using canola oil but you can also use something like grapeseed oil. You also want to avoid using an oil with an intense flavor so that it doesn't overpower the steak. Use a coarse kosher salt and coarse black pepper. Seasoning your food with salt and pepper is a basis of everything you cook--so trust me and grab some kosher salt and a pepper grinder! Don't be shy about seasoning your steak...you're starting from scratch so season the top and bottom with a healthy amount of salt and pepper. It also helps form a beautiful outside sear. Don't be afraid of your hot pan. To get that great sear, your pan has to be hot hot hot! Prep your kitchen beforehand for some smoke (open some windows or turn on your ventilation if you have one). Add some extra flavor your steaks! At the last 1-2 minutes I like to add butter, garlic, and rosemary and baste the steaks by taking a spoon and continually covering them with the butter to add flavor. This also keeps the steaks moist! Let your steaks rest before cutting into them. This prevents all the flavorful juice from coming right out. For smaller steaks, like a sirloin or filet mignon, let them rest for 5-10 minutes. Use a sharp knife and cut against the grain. Don't ruin all your hard work at the end! Make sure to use a sharpened knife and cut against the grain--what this means is find which way the fibers in the steak are going and cut against them instead of cutting parallel to them. This will make the steak easier to chew