The Perfect Pan Seared Steak

Let's make the perfect steak at home. Pan Seared and finished in the oven, this steak is crusty and caramelized on the outside, so juicy and tender on the inside. This is about as good as it gets!

Great beef is of course essential when making the perfect steak however this is not a recipe but rather the technique used in preparing it. It comes out perfectly every time!

Ingredients:

• 1 1/2"- 2in" NY Strip Steak (filet and ribeye work beautifully too)

• Olive Oil

• Sea Salt & Pepper

• 3 Tbsp Unsalted Butter, plus more to garnish

• 3 to 4 Cloves Garlic, smashed

• Sprig of Rosemary and Thyme (optional)

• Sea Salt Flakes to finish (optional)

The Technique:

Remove steak from refrigerator, pat dry, an allow it to sit out until it is room temperature for at least 30 to 60 minutes. Allowing the meat to come to room temperature allows for a more even cook all the way through. If your meat is cold when it hits the pan, it can cause the muscle fibers to tense up.

Preheat oven to 400F.

Generously season the steak on both sides with sea salt and pepper.

Heat an oven safe skillet over medium heat. When the pan is hot, add a few tablespoons of oil to coat the pan. Wait about 30sec and add the steak. You want to hear the sizzle. DO NOT touch the meat after you place it in the pan. Sear it for 3 minutes or until you see a nice crust on the meat. Flip the steak and turn the flame down slightly. Add in the butter, garlic, and herbs. Baste the steak with the pan juices and butter. Continue to sear for 3 min. Remove from heat. Place the steak in the oven until desired temperature is reached.

Rare 6 - 7 minutes

Medium Rare 8 to 10 minutes

Well Done. Not recommended. Don't waste your money destroying a great piece of meat!

Remove steak from oven. Allow to rest for at least 5 minutes before serving. Garnish with more butter and Sea salt.

Enjoy! xx