Directions: |
Directions:Prep the steaks: Remove the steaks from the refrigerator about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels. This will help dry the surface of the meat, making a better crust.
Prepare the rest of the ingredients: make sure you have the rest of the ingredients handy, as well as a probe thermometer and a clean plate for resting the steaks.
Season the steaks: Just before cooking, liberally coat the steaks with the salt, making sure to coat the sides of the steaks as well.
Heat the pan: Heat a 12-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated.
Cook the steaks: Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 4 minutes.
Flavor and baste the steaks: Carefully add the butter, garlic, and herbs to the pan. Flip the steaks once more. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Flip again and repeat. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. Medium rare is between 125°F and 130°F.
Transfer the steaks to the plate to rest for 5 minutes |
This recipe for Perfectly Seared Steak is from