Note: In our photo, you may have noticed that we show some roasted potatoes in the pan. We roasted potato wedges in the oven with oil and seasonings until tender and then added them to the pan during the last two minutes of cooking. They absorb some of the melted butter and steak drippings and really complements the flavor of the steak! This step is optional and is not fully outlined in the recipe.
- 1 bone-in or boneless rib eye steak or sirloin steak at least 1 – 1 ½ pounds, cut to 1 ½ 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 (see note above)
- Place steak on a plate lined with a paper towel to absorb some of the liquid and let sit at room temperature for 30 minutes.
- Using half the amount of salt and pepper season one side of the steak.
- Heat your seasoned cast iron skillet to smoking hot (have hood fan in high). Add oil and swirl around to coat. (normally olive oil would burn at such a high heat but when mixed with butter on the next step, it will not burn and adds flavor). Add steak seasoned-side down (place it in pan away from you so you don’t get splattered), and then salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.
- Right after you flip the steak for the first time, with a spoon or small ladle, keep basting the melted butter over the steak. Baste continually for the full two minutes (tilt pan a little if you have to, to get the butter onto the spoon).
- After two minutes on each side, keep flipping and basting the steak each time, leaving the steak for 30 seconds before turning again. Test the steak with the poke test (see note below) and remove at medium rare at about the five to six minute mark of total cooking time. Cook a minute or two longer for medium to well. A thicker steak (such as a sirloin) may take longer.
- If you are not comfortable with the poke test and want to use a probe thermometer, hold the steak sideways with tongs and insert the probe from the side. Turn burner off at 110 degrees F and let the steak sit in the pan for five minutes. The carry over heat will continue to cook the steak (be careful if your steak is thin, this step may take less than five minutes). Baste one more time and remove to a platter and loosely cover with foil for five more minutes to allow juices to work back into the meat.
- Remove to a cutting board and either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices.
- Discard the pan drippings or if desired, deglaze the pan with a little wine, then add stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce .
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.
Keywords: Perfect Pan-Seared Steak, pan-seared rib-eye steak