The Most delicious, tender and perfectly cooked steak

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A nice cut of steak is a wonderful thing, if you don't under-season and over-cook it.
Follow my directions, and you'll have full bellies and smiling faces.

Steak is an indulgence, you MUST use quite a bit of (REAL) butter. Deal with it.


Ingredients:
Makes 4 steaks
Sirloin, strip, T-bone cuts are all fantastic, though personally I'm partial to sirloin.
pinch of salt and pepper
garlic, crushed, paste, chopped 1/4 cup
Fresh rosemary 2-3 sprigs
1 stick of butter

Directions:
*you can season your steaks with salt, pepper, garlic and fresh rosemary and let sit in ziplock bags for a few hours if you so wish.*
  • Let your steak sit on the counter and come to room temperature. This will help your meat cook more evenly and will actually prevent you from overcooking it.
  • *If you have not pre-seasoned the steaks:
    • Salt and pepper both sides
  • Heat your pan until it's steaming, and then turn heat from high to medium high
  • Add 1TBS butter
  • add your fresh rosemary and garlic
  • Put one or two steaks in your pan on top of the garlic. This creates a sort of separation between the pan and the steak... 
    • You don't want to crowd your pan, so the steaks should not be touching one another or the sides of the pan. *Use a big pan, or cook one steak at a time*
  • The general rule is 5 minutes per side per inch thickness of steak- for MEDIUM RARE (see photo below)
  • I like to add more butter (1/2 TBS) to make sure my garlic doesn't burn as it only takes 30 seconds to do so, it also creates a base for the steak sauce you can use at the end.
  • TRY not to move your steak too much once you have placed it in the pan, until you need to flip it.
    • after two minutes on one side, take your spatula or tongs to check the bottom of your steak, if it's browning evenly, fantastic, if the garlic is preventing the steak from browning in the center, it's okay to move the garlic around so the steak is flat on the pan; just make sure you have some of your butter sauce underneath.
  • If you have a basting brush (I personally like the rubber kind!) brush the top of your steak with the juices in your pan
  • Before you flip it, salt and pepper the top side
  • fFip
  • Let sit 5 more minutes
  • Brush the top side with more of the pan-juice
*Pro-tips: 
1) if you want your edges to be crispy brown, before you flip it over, take tongues and hold each side of the steak down in the pan on high* you can also do this at the end after both sides are cooked.
2) The most common mistake people make that causes their steak to become overcooked is not realizing that your steak will continue to cook for 3-5 minutes once it is removed from the heat. You can always put it back in the pan if it's too rare, but you can't un-cook overcooked steak!

  • Take the steak out of the pan and let sit on a cutting board; I prefer a wooden cutting board, but it doesn't matter too much
  • While your steaks are sitting, add more garlic, rosemary and butter to your pan, bring to a boil and then let simmer until your sauce has thickened a little bit. If you like a thicker sauce, add 2 tsp of corn starch, mix well.
Plate your steak, pour some sauce over the top, then serve.
Some fantastic side options are: broccoli, broccolini, asparagus with lemon juice, roasted Brussel sprouts  with garlic, olive oil and parmesan cheese, mashed potatoes, baked sweet potato.

Enjoy!



 

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