Description
A perfectly cooked steak with a flavorful crust and juicy interior, seasoned with a simple yet powerful blend of spices. This versatile recipe works with any cut of steak for a restaurant-quality result at home.
Ingredients
Scale
- 2 (8-12 oz) steaks (ribeye, sirloin, or NY strip recommended)
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tbsp high-smoke-point oil (avocado, canola, or grapeseed)
- 2 tbsp butter
- 2 garlic cloves, crushed
- 2–3 fresh thyme or rosemary sprigs
Instructions
- Remove steaks from refrigerator 30-60 minutes before cooking to bring to room temperature.
- Combine salt, pepper, garlic powder, onion powder, and smoked paprika. Pat steaks dry and season generously on all sides.
- Heat oil in cast-iron skillet over medium-high heat until shimmering (about 2 minutes).
- Add steaks and cook undisturbed for 3-4 minutes per side for medium-rare (adjust time for thickness and desired doneness).
- During last minute of cooking, add butter, garlic, and herbs. Baste steaks with melted butter.
- Transfer to cutting board and let rest 5-10 minutes before slicing against the grain.
Notes
- For perfect doneness: Use meat thermometer (125°F for rare, 135°F medium-rare, 145°F medium)
- Grill option: Cook over direct high heat following same timing
- Resting is crucial – allows juices to redistribute
- Enhance flavor: Add 1 tbsp Worcestershire sauce to seasoning mix
- Leftovers: Slice thin for sandwiches or steak salads
- Prep Time: 5 mins (+ resting)
- Cook Time: 8 mins
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 8 oz cooked steak
- Calories: 550
- Sugar: 0g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 160mg