How to Cook the Perfect Steak
Follow these simple steps to make a perfectly seared, perfectly juicy steak every time – no grill required!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
How to Cook the Perfect Steak
Prep Time20 Minutes
Servings2
0Ingredients
1 tablespoon grapeseed oil or avocado oil
1 pound steak cut into 2 - 8-ounce portions
Salt, to taste
Pepper, to taste
3 tablespoons butter
2 cloves garlic, smashed
4 sprigs fresh thyme
Flake salt
Directions
- Heat oil in a cast iron pan over high heat.
- While the pan heats up, pat the steaks dry with a paper towel.
- Season both sides of the steaks generously with salt and pepper.
- When the cast iron pan begins to smoke, place steaks in the pan and cook for 4 minutes.
- Flip steaks over and repeat the previous step.
- Add butter, garlic and thyme to the pan.
- Allow the butter to melt and foam; spoon it over the steaks 8 or 10 times.
- Measure temperature by inserting a meat thermometer into the center of the steaks; for perfect medium-rare doneness, remove steaks from pan when the temperature reaches 125 F and allow to rest for 5 to 7 minutes.
- Slice steaks across the grain, season the cuts with flake salt and serve.
20 minutes
Prep Time
0 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.49$0.30/oz
L&B Reserve Aged Beef Choice Porterhouse Steak, 1.5 Pound
$43.49 avg/ea$28.99/lb
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Black Tellicherry Peppercorns Grinder, 2.1 Ounce
$9.39$4.47/oz
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Fresh Organic Thyme Singles, 0.25 Ounce
$2.49$9.96/oz
Maldon Sea Salt Flakes, 8.5 Ounce
$10.89$1.28/oz
Directions
- Heat oil in a cast iron pan over high heat.
- While the pan heats up, pat the steaks dry with a paper towel.
- Season both sides of the steaks generously with salt and pepper.
- When the cast iron pan begins to smoke, place steaks in the pan and cook for 4 minutes.
- Flip steaks over and repeat the previous step.
- Add butter, garlic and thyme to the pan.
- Allow the butter to melt and foam; spoon it over the steaks 8 or 10 times.
- Measure temperature by inserting a meat thermometer into the center of the steaks; for perfect medium-rare doneness, remove steaks from pan when the temperature reaches 125 F and allow to rest for 5 to 7 minutes.
- Slice steaks across the grain, season the cuts with flake salt and serve.