Perfect Pan-Seared Steak by Jimstable

Ingredients

• 1 (1-inch thick) steak (e.g., ribeye, sirloin)
• 1 tbsp fine salt
• 2 tbsp unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme

Instructions

1. Remove the steak from the refrigerator and let it come to room temperature for at least 1 hour before cooking for even results.
2. Heavily season the steak on all sides with fine salt, ensuring good coverage.
3. Place a heavy-bottomed pan (preferably stainless steel) over high heat. Once ripping hot, place the steak fat-side down to render the fat for 2-3 minutes, until golden and crisp.
4. Flip the steak onto one flat side and sear for 90 seconds until a deep crust forms. Repeat on the other flat side, searing for another 90 seconds without moving the steak.
5. Continue cooking the steak by flipping it every 20 seconds for 2-3 minutes to ensure even cooking and crust development on both sides.
6. Add butter, smashed garlic, and fresh herbs to the pan. Tilt the pan slightly and baste the steak continuously with the melted butter mixture for about 1 minute, until it reaches your desired doneness (e.g., 125-130°F for medium-rare).
7. Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful result.