Beef Steaks
Ingredients:
- 2 (1-inch thick) beef steaks, such as ribeye, New York strip, or T-bone
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
Instructions:
- Pat the steaks dry with paper towels. Season generously with salt and pepper on both sides.
- Heat the olive oil in a large cast-iron skillet or other heavy skillet over medium-high heat.
- Add the steaks to the skillet and cook for 3-4 minutes per side, or until browned.
- Reduce the heat to medium and cook for an additional 3-4 minutes per side, or until cooked to desired level of doneness.
- Remove the steaks from the skillet and let them rest for 5 minutes before serving.
- While the steaks are resting, melt the butter in the skillet.
- Add the garlic to the skillet and cook for 1 minute, or until fragrant.
- Spoon the butter and garlic over the steaks and serve immediately.
Tips:
- For a more flavorful steak, you can marinate the steaks in a mixture of olive oil, soy sauce, Worcestershire sauce, garlic, and herbs for 30 minutes to overnight.
- If you are cooking thicker steaks, you may need to cook them for an additional 1-2 minutes per side.
- To check for doneness, insert a meat thermometer into the thickest part of the steak. The internal temperature should be as follows:
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Medium-well: 150-155°F
- Well-done: 160-165°F
- Let the steaks rest for 5 minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
- If you don't have a meat thermometer, you can check for doneness by gently pressing the steak with your finger. A rare steak will be soft and springy, a medium-rare steak will be slightly springy, and a medium steak will be firm to the touch.
Enjoy!