1 bone-in or boneless rib eye steak or sirloin steak at least 1 – 1 1/2 pounds, cut to 1 1/2 inches or thinner. (Any thicker will require some time in the oven)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
3 tablespoons butter
2 peeled garlic cloves, left whole
Few sprigs fresh parsley, including stems
Optional: Wine and stock (chicken, beef, veal,etc.) and butter for deglazing the pan and making a delicious pan sauce
Optional: Roasted potato wedges (Shown in the photos, added to the pan after cooking)
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Note: To test the meat for doneness, we use what is called the ‘poke test‘. Make a tight fist and feel the flesh just below your thumb into the palm of your hand. Firm is how well-done steak will feel. Loosen your grip a bit and feel the same spot. That will be medium-rare. Loosen your grip all the way and that is blood-rare. Now poke your finger into the thickest part of the meat and compare it to your palm for the perfect level of doneness that you desire.