To nail a restaurant-quality steak, follow these four steps for the perfect sear and flavor.
1. The Prep (The "Secret" to the Crust)
Dry it: Pat the steak extremely dry with paper towels. Moisture is the enemy of a good sear.
Salt it: Season aggressively with Kosher salt on all sides, including the edges.
Chill removal: Let it sit on the counter for 30–45 minutes so it isn't ice-cold when it hits the pan.
2. The Sear
Get it hot: Heat a Cast Iron Skillet over high heat until the oil (avocado or canola) just starts to smoke.
The Drop: Lay the steak away from you to avoid oil splashes.
Don't Touch: Let it sear for 3 minutes without moving it until a deep brown crust forms. Flip and do 2–3 minutes on the other side.
3. The Butter Baste (The Flavor Bomb)
Lower Heat: Turn the heat to medium.
Add Aromatics: Toss in a big knob of butter, the smashed garlic, and herbs.
Spoon it: Tilt the pan so the melting butter pools with the herbs. Use a large spoon to continuously pour that foaming butter over the steak for the last 1–2 minutes of cooking.
4. The Rest
Don't Cut Yet: Move the steak to a board or warm plate.
Wait: Let it rest for at least 5–10 minutes. This allows the fibers to relax so the juices stay inside the meat instead of running all over your plate.
how to make steak
