• 2 lbs New York Strip, Ribeye, or Top Sirloin Steaks (two 1 lb steaks, each 1 1/4 inches thick)
  • 1/2 tablespoon high-smoke-point oil (vegetable, canola, or extra-light olive oil)
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, peeled and quartered
  • 1 fresh rosemary sprig


  1. Preparation: Take the steaks out of the refrigerator. Let them reach room temperature for approximately 30 minutes for thinner steaks and about an hour for thicker cuts.
  2. Pan Selection: Use a robust, heavy-duty pan for optimal results. A cast-iron skillet or a grill pan would be ideal.
  3. Preheat Pan: Place the pan over medium-high heat until it’s hot.

  1. Oil the Pan: Once the pan is hot, coat it generously with your chosen oil.
  2. Season the Steaks: Liberally season both sides of each steak with sea salt and freshly ground black pepper. Pre-made seasonings from brands like McCormick, Weber, or Steakhouse can also be used and are generally available at grocery stores.
  3. Sear: Place the steaks in the heated pan. Leave them untouched for 3-4 minutes to allow a good sear to form.
  4. Flip and Continue: Turn the steaks over and let them cook for another 3-4 minutes on the opposite side.
  5. Oven Finish: If you have thicker steaks, transfer them to a preheated 375°F oven. Cook for an additional 5-10 minutes to achieve medium to medium-well doneness.
  6. Enjoy: Your steaks are now ready to be savored!


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