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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:

  1. Pat the steaks dry with paper towels. Season generously with salt and pepper on both sides.
  2. Heat the olive oil in a large cast-iron skillet or other heavy skillet over medium-high heat.
  3. Add the steaks to the skillet and cook for 3-4 minutes per side, or until browned.
  4. Reduce the heat to medium and cook for an additional 3-4 minutes per side, or until cooked to desired level of doneness.
  5. Remove the steaks from the skillet and let them rest for 5 minutes before serving.
  6. While the steaks are resting, melt the butter in the skillet.
  7. Add the garlic to the skillet and cook for 1 minute, or until fragrant.
  8. 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!