Indulge in pan seared steak perfection—an easy cooking method that locks in the mouthwatering beefy juices and forms an irresistible golden crust on the surface. You’ll savor every bite with this foolproof technique! Watch the video below to see how I make it in my kitchen!
Generously season the steak with salt and pepper on both sides.
Heat the olive oil in a cast iron skillet over medium-high heat until it starts smoking. Place the garlic and rosemary in the skillet, followed by the steak. Sear the steak for 4 minutes per side, then flip on the other side and add butter to the pan.
Cook the other side for another 4 minutes, basting it with the melted butter with your spoon.
Once cooked, let the steak rest for 10 minutes.
Slice and serve with flaky salt.
Video
Notes
TO STORE. Let the leftover steak cool to room temperature before storing it in an airtight container in the refrigerator for up to 3 days. TO FREEZE. Freeze the cooked and cooled steak in a sealed container or ziplock bag for up to 6 months. Thaw in the fridge before reheating. TO REHEAT. Place the leftover steak in a baking dish and bake in a 275ºF oven until the internal temperature reaches 130ºF degrees.