Ingredients:

  • 2 (8-10 ounce) steaks, such as ribeye, New York strip, or filet mignon, about 1-1.5 inches thick (225-285g)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon unsalted butter (14g)
  • 1 teaspoon kosher salt (6g)
  • 1/2 teaspoon freshly ground black pepper (2g)
  • 2 cloves garlic, crushed (about 6g)
  • 1 sprig fresh rosemary (optional)
  • Fresh Thyme (optional)

Instructions:

  1. Pat steaks dry with paper towels. Season generously on all sides with salt and pepper. Let sit at room temperature for at least 30 minutes. This allows for more even cooking.
  2. Preheat the oven to 400°F (200°C). Place the oven-safe skillet or baking sheet in the oven while it preheats. This ensures a ripping hot surface for searing.
  3. Carefully remove the hot skillet from the oven and place it on the stovetop over high heat. Add olive oil and heat until shimmering.
  4. Carefully place steaks in the hot skillet, being careful not to overcrowd. Sear for 2-3 minutes per side, until a rich brown crust forms.
  5. Add butter, crushed garlic, and rosemary (if using) to the skillet. Tilt the pan and spoon the melted butter over the steaks.
  6. Transfer the skillet back to the oven. Bake until desired internal temperature is reached (see temperature guide below). Use a meat thermometer for accurate results!
  7. Remove the skillet from the oven. Transfer steaks to a cutting board and tent loosely with foil. Let rest for 5-10 minutes. Resting allows the juices to redistribute, resulting in a more tender steak.
  8. Slice against the grain and serve immediately.