Stovetop Steak: Achieve a Pub-Quality Crust at Home

Instructions:

1. Pat and Dry: Remove steaks from packaging. Thoroughly pat them bone dry using kitchen paper to ensure a proper sear.
2. Season Heavily: Season both sides generously with salt and pepper. This forms the crust, so do not hold back.
3. Temper: Place the seasoned steaks on a wire rack and leave them at room temperature for 30–40 minutes. This essential step ensures even cooking.
4. Heat the Pan: Place a cast iron skillet or heavy-bottomed pan over high heat. Add the high smoke point oil. Heat until the oil is shimmering and just beginning to smoke lightly.
5. Sear the Steak: Gently place the steaks in the hot pan, ensuring a full sizzle upon contact. Sear undisturbed for 2–3 minutes until a deep, brown crust has formed. Flip the steaks and sear the second side for another 2 minutes.
6. Reduce Heat and Add Aromatics: Reduce the heat to medium-low. Add the cubed cold butter, smashed garlic, rosemary, and thyme to the pan.
7. The Basting Technique: As the butter melts and foams, tilt the pan slightly so the butter pools. Use a large spoon to rapidly and continuously scoop the melted, herb-infused butter over the steaks for 1.5–2 minutes.
8. Check Internal Temperature: Use an instant-read thermometer to check the internal temperature. Continue cooking/basting until 5°F (3°C) below your target final temperature.
9. Rest (Crucial Step): Immediately transfer the steaks to a clean cutting board or wire rack. Loosely tent with foil.
10. Wait: Allow the steaks to rest for 5–8 minutes. This resting period allows the muscle fibres to relax and reabsorb the juices.
11. Slice and Serve: Slice the steaks against the grain or serve whole, drizzled with the residual pan juices.