Cast Iron Steak

Ingredients

• 2 ribeye or New York strip steaks (about 1 ½ inches thick)

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3 garlic cloves, smashed

• 2–3 sprigs fresh thyme or rosemary

• Salt and freshly ground black pepper

Instructions

1. Bring Steaks to Room Temperature
   Remove steaks from the fridge 30–45 minutes before cooking. Pat dry with paper towels — this helps create that perfect crust.

2. Season Generously
   Rub both sides with olive oil, then season heavily with salt and pepper.

3. Heat Your Cast Iron Skillet
   Place the skillet over high heat until it’s smoking hot — this ensures an excellent sear.

4. Sear the Steaks
   Add the steaks and sear for 2–3 minutes per side without moving them, until a dark crust forms.

5. Add Butter and Aromatics
   Lower the heat to medium. Add butter, garlic, and herbs to the pan. Tilt the skillet slightly and spoon the melted butter over the steaks for 1–2 minutes.

6. Check Doneness

   • Rare: 120–125°F (49–52°C)

   • Medium Rare: 130–135°F (54–57°C)

   • Medium: 140–145°F (60–63°C)
     Use a meat thermometer for accuracy.

7. Rest Before Serving
   Transfer steaks to a plate and let rest 5–10 minutes before slicing to lock in juices.