Ingredients
1 (1-inch thick) ribeye, sirloin, or filet mignon steak
1 tablespoon olive oil
2 tablespoons butter
2 garlic cloves, minced
Salt and pepper
Directions
Take the steak out of the fridge 30 minutes before cooking to allow it to come to room temperature. Pat it dry with a paper towel and season generously with salt and pepper on both sides.
Preheat a cast-iron skillet over high heat until it’s smoking hot. Add the olive oil and swirl to coat the pan.
Gently place the steak in the skillet and let it cook for 2-3 minutes without moving it. Using tongs, flip the steak and cook the other side for 2-3 minutes until it develops a golden-brown crust.
Add the butter and garlic to the skillet, and let the butter melt and sizzle. Using a spoon, baste the steak with the melted butter and garlic for 1-2 minutes until the internal temperature reaches your desired level of doneness.
Remove the steak from the pan and let it rest for 5-10 minutes on a cutting board. This allows the juices to redistribute and results in a more tender and flavorful steak.
Slice the steak against the grain and serve with your favorite sides.
Enjoy your perfectly cooked pan-seared steak!