Frank's Perfect Steak
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A guide to cooking the perfect steak, focusing on proper seasoning and cooking techniques to achieve a crusty outside and juicy inside.
00:15:00 total
Serves 2
medium
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Ingredients
- New York strip steak - 1 (cut to about an inch and a half, beautifully marbled)
- kosher salt - watch the video to see (as needed for seasoning)
- black pepper - watch the video to see (used lightly to avoid burning)
- vegetable oil - watch the video to see (a little, for the pan)
- garlic - 2-3 cloves (two or three cloves, lightly crushed)
- thyme - watch the video to see (a few sprigs)
- butter - watch the video to see (for basting)
- coarse sea salt - watch the video to see (for finishing, optional)
Instructions
- Season the Steak: Season the steak generously with kosher salt and lightly with black pepper, ensuring to cover all sides.
- Preheat the Pan: Heat a cast iron pan on medium heat with a little vegetable oil until you see wisps of smoke.
- Cook the Steak: Place the steak in the pan, cooking for 3-4 minutes on one side without moving it to achieve a good sear. Flip and repeat, then sear the fatty edge. Move the steak in the fat to ensure even browning.
- Add Aromatics and Butter: Add crushed garlic cloves and thyme sprigs to the pan. Lower the heat to medium, add butter, and baste the steak, focusing on any lighter spots for even browning.
- Rest the Steak: Once cooked to desired doneness (140°F for medium), remove the steak and let it rest on a rack for 5-7 minutes to allow juices to redistribute.
- Slice and Serve: Slice the steak against the grain if applicable, and serve with a sprinkle of coarse sea salt and thyme leaves for garnish.
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