Steak (New York strip steak, skirt steak, rib-eye, flat iron, top sirloin etc) (Around 1/2 – 3/4 pound)
Salt and pepper
Garlic cloves – 3 – 4 big sliced
Butter – 2 – 3 tsp
- Sprinkle salt and pepper on steak (at room temperature). Press well.
2. Heat 1 tbsp oil in a cast iron pan over high heat. Place the steak on the hot pan gently (away from you). Cook for 1.5 – 2 minutes on each side over medium high or high heat until well seared and a golden crust forms. Flip over to the other side. Add 2 – 3 tsp butter and a few halved garlic cloves. Continue to cook on the other side for 1.5 – 2 minutes. Flip over and continue to cook for 1 – 2 minutes on each side (depending on the thickness of the steak) over medium heat till steak is cooked to the desired doneness (5 – 6 minutes in total for medium rare). Baste with pan juices while cooking. A well done steak will take about 10 – 12 minutes (again depending on the thickness of the steak). Let rest for 5 minutes. Slice and serve.
3. For thick steak – Preheat oven at 400 F. Heat 1 tbsp oil in a cast iron pan over high heat. When hot, place steak on the pan. Cook for 2 minutes on one side until a brown crust forms. Flip over and cook on the other side for 1.5 – 2 minutes. Add 2 – 3 tsp butter and 2 – 3 halved garlic cloves about halfway through cooking. Baste with the pan juices in between. Place it on a baking sheet and bake at 400 F for about 6 – 8 minutes (depending on the thickness) for medium rare and 10 – 12 minutes for medium well done. Let rest for 5 minutes. Thinly slice (not too thin) and serve.