How To Cook The Perfect Steak

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and flank is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Season the filet mignon all over with a generous amount of salt.

Season with fresh cracked pepper.

Heat a heavy-bottomed pan, preferably cast iron or heavy stainless steel, over high heat.

Cover the bottom of the pan with a generous layer of oil with a high smoke point.

Add a touch of oil to the top of the steak before cooking.

Once the pan is hot and the oil begins to shimmer, place the steak in the pan, pointing away from you, and press down for a few moments.

Turn the stove down to medium-low and let the steak cook without moving it, watching for browning on the edges.

Once the edges are golden brown, flip the steak, ensuring it releases easily from the pan.

Increase the heat temporarily to get a good sear on the other side.

After searing both sides, pour off excess oil and wipe the pan clean.

Return the steak to the pan and lower the heat to low.

Add half a stick of butter, a head of garlic cut in half, and a few sprigs of fresh rosemary to the pan.

Tilt the pan to let the butter pool and spoon it over the steak for butter basting.

Flip the steak halfway through the butter basting process to ensure even cooking.

Check the temperature of the steak; aim for 140-145°F for medium doneness.

Once done, let the steak rest for about 10 minutes, covering it with herbs and pouring the brown butter over it during resting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens