General
A whole-cut steak cooked in a heavy household skillet.
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Potatoes, mushrooms and cauliflower are optional sides shown in the photo, not required ingredients.
5 clear steps
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Pat the steak dry and season. Heat a heavy skillet over medium-high heat; add the measured oil. Do not use a charcoal grill indoors.
Tips, changes and questions from people who cooked this recipe.
Lay steak in the skillet and sear for about 3–5 minutes per side, turning with tongs. Reduce heat if the pan smokes excessively.
Add butter and garlic for the final minute and spoon the melted butter over the steak. Check the thickest center reaches at least 63°C / 145°F; times depend on thickness.
Transfer to a clean plate and rest for at least 3 minutes before slicing across the grain. This home version uses the food-safety endpoint rather than rare doneness.
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