A classic beef steak is a timeless dish loved by many for its simplicity and incredible flavor. This recipe features a juicy cut of beef seasoned to perfection and seared to a beautiful caramelized crust, resulting in a mouthwatering steak that’s perfect for any occasion.
Classic Beef Steak Recipe
A classic beef steak is a timeless dish loved by many for its simplicity and incredible flavor. This recipe features a juicy cut of beef seasoned to perfection and seared to a beautiful caramelized crust, resulting in a mouthwatering steak that's perfect for any occasion.
Ingredients
- 2 8-ounce beef steaks (such as ribeye or New York strip), about 1 inch thick
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 tablespoons butter
- Fresh herbs such as thyme or rosemary, optional for garnish
Instructions
- Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes to an hour before cooking. This allows for more even cooking.
- Pat the steaks dry with paper towels to remove any excess moisture. Season generously with salt and pepper on both sides.
- Heat a skillet or grill pan over medium-high heat. Add olive oil to the pan and heat until shimmering but not smoking.
- Carefully place the seasoned steaks in the hot pan. Cook undisturbed for about 4-5 minutes on the first side for medium-rare doneness. If you prefer your steak more well-done, cook for an additional 1-2 minutes per side.
- Flip the steaks using tongs and cook for another 3-4 minutes on the second side, or until desired doneness is reached. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
- In the last minute of cooking, add minced garlic and butter to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and garlic mixture.
- Remove the steaks from the pan and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.
- Slice the steaks against the grain and transfer to serving plates. Garnish with fresh herbs, if desired, and serve hot.