Ingredients:

  • 2 (8-ounce) beef steaks (Ribeye, New York Strip, or Sirloin), about 1-inch thick (approximately 230g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon kosher salt (5 ml)
  • 1/2 teaspoon freshly ground black pepper (2.5 ml)
  • 4 tablespoons unsalted butter, softened (60g)
  • 2 cloves garlic, minced
  • 1 tablespoon finely chopped fresh rosemary
  • 1/4 teaspoon kosher salt (1.25 ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat the steaks dry with paper towels. Season generously on both sides with salt and pepper.
  2. In a small bowl, combine the softened butter, minced garlic, rosemary, salt, and red pepper flakes (if using). Mix well and set aside.
  3. Heat the olive oil in a cast iron skillet over high heat until it’s almost smoking.
  4. Carefully place the steaks in the hot skillet. Sear for 3-4 minutes on the first side, without moving them, until a dark crust forms.
  5. Flip the steaks and sear for another 3-4 minutes on the second side.
  6. Reduce the heat to medium. Add the rosemary-garlic butter to the skillet. Tilt the skillet and use a spoon to baste the steaks with the melted butter for 1-2 minutes.
  7. Use a meat thermometer to check the internal temperature of the steaks: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C), Well-Done: 155°F+ (68°C+)
  8. Remove the steaks from the skillet and place them on a plate or cutting board. Top with any remaining rosemary-garlic butter from the pan. Let the steaks rest for 5-10 minutes before slicing.
  9. Slice the steaks against the grain and serve immediately.