Ingredients
Room temperature beef steak (1 to 1 ½ inch thick of your grade choice)
2 teaspoons salt
3 tablespoons garlic butter
Cast-iron skillet
Preparation
Make sure your steaks are at room temperature so that the outside cooks as soon as it touches the hot pan, creating a good sear. Take them out at least a half-hour before cooking.
Start heating your skillet. A cast-iron skillet takes up to 10 minutes to heat up to the right temperature. Once it starts to smoke a little, it’s ready.
Pat the steaks dry with some paper towels to get rid of excess moisture, then season with salt, coating both sides with a generous layer.
Place the steaks into the hot pan, and leave them there for at least 1 minute or until a good crust forms. This is why there’s no oil in this recipe, as it’s not necessary and can hinder a proper sear.
Once the crust is there, you’re able to flip the steak to the other side without it sticking. Cook the other side for 1 minute as well.
Continue flipping between the two sides for another 4 minutes.
Add in the garlic butter (use steak butter or regular butter if you prefer) and tilt your pan to one side to allow the melted butter to collect. Use a spoon to spread the buttery goodness over the steaks as it cooks, keeping the meat tender, juicy, and flavourful. Flip and repeat every minute or so.
Continue cooking for another 6 minutes, at which time you’ll test for the doneness of the steak.
Once it reaches your preferred temperature, take the steaks out, and allow them to rest for half the time they cooked.
Enjoy with all of your favourite sides and sauces!
