Beef steak is a timeless dish enjoyed by meat lovers worldwide. It consists of a thick, juicy cut of beef, typically seared or grilled to perfection. It has a rich, savory flavor and a tender, succulent texture.
Cooking methods vary depending on preference. This one here is a medium-rare steak, pan-seared, cooked just enough to develop a beautifully seared crust while keeping the inside warm and deep red. It offers a melt-in-your-mouth texture and rich, beefy taste.
The best cuts for a medium-rare steak include ribeye and sirloin, known for their marbling and tenderness. Cooking a medium-rare steak requires high heat and a quick sear. Typically it needs around 2-3 minutes per side, allowing the outside to develop a caramelized crust while preserving the natural juices inside. Simple seasonings like salt, pepper, and a touch of butter enhance its bold flavor without overpowering the meat.
The beef steak pairs perfectly with classic sides like roasted potatoes, sautéed mushrooms, roasted brussels sprouts or a green salad. For an extra layer of indulgence, serve it with a drizzle of chimichurri, pesto, parmesan cheese or garlic butter.
How to make beef steak
Generously season both sides of the steak with salt, ensuring even coverage. Cover with a paper towel and let it rest in the refrigerator for several hours or overnight. This process helps to extract moisture from the surface layer of the meat. It helps create a better crust during cooking while preserving the flavor inside. Let it get to room temperature before cooking.
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until hot. Add a small amount of oil, swirling to coat the surface and prevent sticking.
Carefully place the steak in the hot pan and sear undisturbed for 2-3 minutes per side, allowing a deep golden-brown crust to develop. Use tongs to turn the steak onto its edges, searing the fat for about 30 seconds to render it and enhance the flavor.
Reduce the heat to medium-low and add butter, crushed garlic cloves, fresh thyme, and rosemary to the pan. As the butter melts, tilt the pan slightly and continuously baste the steak with the flavorful mixture to lock in moisture and intensify the taste.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to retain its juices. Sprinkle freshly ground black pepper over the top for an added layer of depth.
For a fresh, herby contrast, finish with a drizzle of chimichurri or pesto. Slice the steak against the grain and serve immediately. I hope you will try it out and enjoy your perfectly seared, flavor-packed steak! If you do, make sure to tag me on Instagram. I would love to see how it turns out for you.
Other recipes you may like to try
Try this juicy, tender Roasted Turkey Breast with crispy golden skin perfect for a flavorful and easy meal.
This Brown Sugar and Ginger Glazed Ham is infused with rich flavors and perfect for various occasions.
This Stuffed Pork Loin is rolled with flavorful fillings and roasted to perfection for a stunning and delicious main dish.
YOU MAY ALSO LIKE:
Stuffed Chicken Breast
Chicken Cordon Bleu
Duck Confit
Basic Mashed Potatoes
CrockPot Chicken
Whole Roasted Chicken
Apple Chicken Skillet
Chicken Marsala
Mashed Potato Casserole
Perfect Beef Steak Every Time
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Ingredients
- 2 ribeye or sirloin steaks ,about 1-inch (2cm-2.5cm) thick, 1/2 pound (250g) each
- Freshly ground salt
- 2 tbsp (30ml) oil
- 4-6 garlic cloves
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tbsp (15g) unsalted butter
For topping the steak after cooking
- freshly ground black pepper
- Pesto or chimichurri
Instructions
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Place the steak on a cutting board or plate.
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Generously season the steak with salt on both sides.
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Cover it with a paper towel and let it rest in the refrigerator for several hours or overnight. This process helps to extract moisture from the surface layer of the meat, creating a better crust during cooking while preserving the flavor inside.
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Let it get to room temperature, about 1 hour before cooking.
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Meanwhile, prepare the rest of ingredients.
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Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat.
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Once hot, add a small amount of oil to prevent sticking and promote a beautiful sear.
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Place the steak in the hot pan and sear it undisturbed for about 2-3 minutes.
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Flip and sear for another 2-3 minutes on the other side, or until a golden-brown crust forms.
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Use tongs to hold the steak on its edges for about 30 seconds to render the fat.
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This way, you will achieve an even sear all around.
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Reduce the heat to medium-low and add crushed garlic cloves, fresh thyme, and rosemary to the pan.
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Add butter and let it melt.
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Tilt the pan slightly.
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Baste the steak with the melted, aromatic butter for an extra flavor.
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Rub with garlic if desired.
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Remove the steak from the pan and let it rest for at least 5 minutes on a cutting board. Resting allows the juices to redistribute, ensuring a juicy, tender steak.
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Finish with a sprinkle of freshly ground black pepper to enhance the flavor. For a fresh, herby contrast to the rich beef, drizzle with chimichurri or pesto.
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Slice against the grain and serve immediately. Enjoy!
Nutrition
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