Being a fellow Texan, there’s really nothing better to me than a good steak. If I could, I would eat it for breakfast, brunch, lunch, supper, and dinner. It’s just that good. Cooking steak is also very simple. You don’t need a fancy grill or any special seasonings or sauces. You actually don’t even need a grill at all despite popular belief. All you need is a good cut of meat, salt, pepper, and a good skillet. If you choose a good cut of beef, the flavor of the meat will speak for itself. But if you want to make things a little more interesting, you can use some fresh herbs and butter to make what I consider to be the best steak in the world in just 10 easy steps.
What you will need:
- 2 12oz. steaks. Any good cut will do.
- 3-4 cloves of garlic
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
- 2 sprigs of thyme (optional)
- 2 sprigs of rosemary (optional)
- 2-3 tbsp butter (optional)
Disclaimer: These instructions are for a medium-rare steak. In my opinion, it is the only way to enjoy a steak. Anything else is just an insult to the meat.
The first and most important part is to choose a good cut of meat. Not just any cut if meat will do. If you’re serious about your steak, you won’t want to skimp out on this part. Prime cuts include the ribeye, the strip, the T bone, and the highly prized tenderloin. However, cheaper cuts such as sirloin, flank, and hanger steak are starting to become very popular as well. Steak is expensive but you can always find some good sales if you shop around. Also, it’s important to remember that tenderness is inversely proportional to the parts of the cow that do the most work. Hence why the tenderloin is way more tender when compared to the shank. In the end, whichever cut you decide to go with is purely up to you. Just be sure to pick a steak that is well marbled and evenly cut. In my example below, I decided to go with some beautiful sirloin steaks.
Step 1: Let the steaks reached room temperature. That means letting them rest for ~30 minutes before cooking if they are coming straight from the fridge. This will allow the meat to cook evenly and keep the steak tender and juicy. If your steak has a strip of fat on the side, do not remove it. We will take care of that later. Remember that fat = flavor.
Step 2: Season generously with salt and fresh ground pepper. Don’t be afraid to lay on a good layer of seasoning because they will lose ~30% of it in the pan while cooking.
Step 3: Prep your garlic and herbs. I decided to go with some rosemary and thyme but you can add whatever herbs you like. Just make sure they are fresh and not dried.
Hint: If you’re new to peeling garlic, here’s an easier way to do it. Place a clove under the widest part of your knife and give it a good smack with the heel of your palm.
The garlic should pop right out just like this.
Step 4: Pre-heat you pan and drizzle with olive oil. If you have a cast-iron pan, that will also work. Hint: Start with olive oil before your butter because it will prevent the butter from burning.
When the pan is just starting to smoke, it’s ready.
Step 5: Lay your steak in the pan and let it sear on each side for ~3 minutes depending on the thickness. If your steaks don’t sizzle like the fire of a thousand suns, remove them immediately. It’s crucial to get that good sear to lock in all of that juicy goodness.
Step 6: Turn once and only once. Don’t you dare turn it more.
Step 7: Remember that delicious fatty strip? Render (melt) it down. There should be zero white fat on the steak. Rendering the fat will also help flavor the steak.
Step 8: Add in the butter, garlic, and herbs. There’s no need to remove the leaves from the stems. Just throw them in whole. The herbs and garlic will infuse the butter to give you a delicious basting sauce.
Step 9: Baste your steaks with the herb and garlic infused butter for ~2 minutes.
You can even rub your steaks with the roasted garlic if you feel so inclined. To check if your steak is medium-rare, refer to this guide here.
Step 10: Let your steaks rest for ~5 min. This will prevent all that juicy goodness from leaking out when you first cut into it.
Serve with your favorite sides and enjoy!
Keeping things simple and fresh is the key to a perfect steak. As mentioned before, you don’t need any weird “steakmaster 2000 all purpose seasoning blend” nonsense or even a grill. All you need is a handful of ingredients and a little patience.
And with that, thanks for reading and happy eating!