This is the best steak recipe you’ll ever make at home! Ideal for home cooks looking for quick weekday dinners. The guidelines are simple: buy boneless slices (they cook evenly), thin pieces (so they can cook on your stove top), dry them thoroughly to maximum crust, then salt and sear them in a scorching hot cast-iron pan. The recipe here deviates from standard steak wisdom, which suggests salting the meat ahead of time, putting it on the grill, and then leaving it alone. Instead, season the pan (not the meat) with salt and flip the steak frequently. No grilling, rubbing, or curing is required with this combination of meat, salt, heat, and cast-iron to produce a super-crusty and juicy steak.
Makes 2 steaks
2 steaks (sirloin strip, rib-eye or other), about 1 inch thick
Ground black pepper to taste
For the herb butter
6 tablespoons unsalted butter
2 teaspoons thyme leaves, minced
1 small shallot, peeled and minced
1 teaspoon freshly squeezed lemon juice
Splash Champagne or white-wine vinegar
Remove steaks from package, pat dry with paper towels, place on a platter, and chill for a day or two if time allows. Wrap in paper towels and set on counter for 30 minutes if not already done.
Unless the skillet can be placed directly on the oven bottom, preheat the oven to its highest setting (300°C if you have it) and install a rack in the lowest position. Heat a cast-iron skillet large enough to handle all of the steaks without crowding over high heat until it begins to smoke. Season the surface of the pan with coarse salt before adding the steaks. Smoke will billow up instantly so quickly transfer the skillet into the oven.
Roast steaks for 4 minutes per side for medium rare, or until browned and cooked to desired doneness, rotating once. Season with salt and pepper, then let aside for 3 to 5 minutes. Serve the steaks sliced or split into two pieces.
Make the herb butter by combining all of the ingredients. Place the butter on a cutting board and cut the remaining ingredients into it with a fork until the butter is creamy and smooth. With a chef’s knife, scrape the butter together and roll it into a rough log. If you’re making it ahead of time, wrap it tightly in plastic wrap and keep it refrigerated until ready to use.