Block
Steak
Ingredients
- steak ribeye, strip, or filet mignon, 1 to 1.5 inches thick
- 12 steaks
- salt to taste
- to taste
- black pepper to taste
- to taste
- butter
- 12 tbsp
- garlic smashed
- 12 cloves
- fresh thyme sprigs
- 12 sprigs
Method
- 01Remove steaks from refrigerator 20 minutes before cooking.20 min
- 02Pat steaks dry with paper towels.
- 03Season both sides generously with salt and pepper.
- 04Heat a cast-iron or heavy skillet over high heat until smoking.
- 05Sear steaks 3 to 4 minutes per side for medium-rare, adjusting time for thickness and desired doneness.
- 06Add butter, garlic, and thyme to the pan, tilting to baste steaks.
- 07Transfer steaks to a plate and rest 5 minutes before serving.5 min