Medium Rare Steak
Ingredients
- 1 1 inch thick steak (ribeye, sirloin, or filet mignon)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic crushed (optional)
- 2-3 sprigs fresh thyme or rosemary optional
- 1 tablespoon unsalted butter
Instructions
Prepare the Steak:
- Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels.
Season the Steak:
- Rub the steak with olive oil, salt, and black pepper on all sides.
Preheat the Pan:
- Heat a heavy skillet (cast iron preferred) over high heat until very hot.
Sear the Steak:
- Add the steak to the skillet and sear for 3-4 minutes without moving it. Flip and sear the other side for another 3-4 minutes for medium-rare.
Add Aromatics (Optional):
- During the last 2 minutes of cooking, add crushed garlic, fresh thyme or rosemary, and butter to the skillet. Spoon the melted butter over the steak for added flavor.
Check Temperature:
- For medium rare, the internal temperature should be 130°F (54°C). Use a meat thermometer for accuracy.
Rest the Steak:
- Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing.
Serve:
- Slice against the grain and serve with your favorite sides.
Notes
- Avoid Overcooking: Keep a close eye on the steak's internal temperature to avoid overcooking.
- For a Perfect Sear: Make sure the skillet is very hot before adding the steak.
- Serving Suggestion: Pair with roasted vegetables, mashed potatoes, or a fresh green salad.
