Name: The Essential Seared Steak
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings
Ingredients: 1 (1-inch thick) well-marbled steak, such as ribeye or new york strip; 2 Tbsp. seasoning of choice:; Canola oil, or other high smoke point oil*; 2 Tbsp. unsalted butter

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The Essential Seared Steak

Recipe by Michael Kimball, Savory Spice Test Kitchen

All-Purpose Cooking

Quick & Easy Meals

Grilling & BBQ

Look no further for your go-to steak method. This simple pan-sear with a butter baste results in perfectly tender and juicy steak cooked to your ideal level. Flipping the steak frequently ensures even cooking, and giving the steak and seasoning the chance to hang out in the fridge overnight results in perfectly seasoned bites all the way through.

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Serves 4 servings

Prep Time 10 minutes

Cooking Time 10 minutes

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Ingredients

1 (1-inch thick) well-marbled steak, such as ribeye or new york strip 2 Tbsp. seasoning of choice:

Hudson Bay Beef Spice

Kansas City Strip Steak Seasoning

Pikes Peak Butcher's Rub

Emerald City Rub

Santa Maria Butcher's Rub

Black Label Smoked Salt & Pepper

Guard and Grace Steak Rub

Mayan Sea Salt, to taste

Canola oil, or other high smoke point oil* 2 Tbsp. unsalted butter

Directions

Step 1 Remove steak from fridge and rest steak at room temperature for up to 2 hours. Pat steak dry and rub both sides with seasoning of choice plus Mayan Sea Salt to taste.

Step 2 Heat a cast iron or non-stick skillet over medium-high heat. Add just enough oil to shine on the bottom of the pan–there should be no pools of oil. When pan has just started to smoke, set in center of pan. Sear for 2-3 min. until beginning to brown.

Step 3 Flip steak to sear other side and reduce heat to medium-low and add butter to pan. Once butter has melted, tilt pan so butter pools and use a spoon to repeatedly splash butter over steak. Flip steak every 30 to 45 seconds to ensure even cooking inside, and baste with butter every flip.

Step 4 Use a meat thermometer to check steak for desired doneness: 125° for rare, 135° for medium rare, and up to 160° for well-done. Let steak rest for 10 min. before serving.

Recipe Notes

*Some oils have a higher smoke point and handle high-heat cooking better than others. We recommend oils like canola, grapeseed, peanut, or avocado for this recipe. Avoid using olive oil, as it will burn.