Ingredients:

  • 2 (8-10 ounce/225-285g) steaks, about 1-inch thick (Ribeye, New York Strip, or Sirloin recommended)
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) kosher salt
  • 1/2 teaspoon (2.5g) freshly ground black pepper
  • 1 clove garlic, minced (optional)
  • 1 sprig fresh rosemary, finely chopped (optional)

Instructions:

  1. Pat the steaks dry with paper towels. This helps achieve a good sear. If time allows, let steaks sit at room temperature for 30 minutes.
  2. In a small bowl, combine olive oil, salt, pepper, garlic (if using), and rosemary (if using). Rub the mixture evenly over both sides of the steaks.
  3. Place the oven rack in the highest position, about 4-6 inches from the broiler.
  4. Turn on the broiler to high heat. Let it preheat for at least 5 minutes.
  5. Place the steaks on the broiler pan. Broil for 4-7 minutes per side for medium-rare, adjusting time based on desired doneness. Key visual cue: Look for a rich, brown crust to form.
  6. Use an instant-read thermometer to check the internal temperature. Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C), Well-Done: 155°F+ (68°C+)
  7. Remove the steaks from the oven and transfer them to a clean cutting board. Tent loosely with foil and let rest for at least 5-10 minutes. This allows the juices to redistribute.
  8. Slice the steak against the grain and serve immediately.