Boneless Steak Recipe
The Boneless Steak Recipe delivers steakhouse-worthy results on your favorite cuts of steak. One skillet. Simple ingredients. Perfection.
Ingredients
- 3 to 4 boneless steaks about 1-inch thick
- 1-2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 3 to 4 garlic cloves smashed
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions
- REST STEAKS: Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook evenly.
- DRY AND SEASON: Pat the steaks very dry with paper towels. Sprinkle both sides evenly with 1 teaspoon kosher salt (per pound of steak) and ½ teaspoon fresh ground black pepper (per pound of steak). The surface should look dry and lightly coated.
- HEAT PAN: Place a large cast-iron skillet over medium-high heat. Let it heat for 3 to 4 minutes, until hot but not smoking. Add 2 teaspoons extra virgin olive oil and swirl to coat the pan.
- SEAR: Carefully place the steaks in the skillet. You should hear a loud sizzle immediately. Cook without moving for 3 minutes, until a deep brown crust forms. Flip and cook for 1 minute on the second side.
- BASTE: Reduce the heat to medium. Add 2 tablespoons unsalted butter, smashed garlic cloves, rosemary, and thyme to the pan. As the butter melts and foams, tilt the pan slightly and spoon the melted butter over the steaks continuously for 1 to 3 minutes, until the steaks reach your desired doneness.
- REST: Transfer the steaks to a plate or cutting board and let rest for 5 minutes. This allows the juices to redistribute.
- SERVE: Slice the steak against the grain and serve drizzled with the garlic herb butter and a few softened garlic cloves.
Notes
Doneness Guide:
Rare: 120 to 125°F
Medium Rare: 130 to 135°F
Medium: 140 to 145°F
Well Done: 160 to 165°F Remove steaks from the pan a few degrees early, as they will continue cooking while resting. Pan Tip: Cast iron gives the best sear, but any heavy-bottomed skillet will work. Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheating: Reheat gently in a skillet over medium heat or in the microwave at 50 percent power to avoid overcooking. Freezing: Wrap cooled steak tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Rare: 120 to 125°F
Medium Rare: 130 to 135°F
Medium: 140 to 145°F
Well Done: 160 to 165°F Remove steaks from the pan a few degrees early, as they will continue cooking while resting. Pan Tip: Cast iron gives the best sear, but any heavy-bottomed skillet will work. Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheating: Reheat gently in a skillet over medium heat or in the microwave at 50 percent power to avoid overcooking. Freezing: Wrap cooled steak tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1 | Calories: 98cal | Carbohydrates: 2g | Protein: 0.4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 777mg | Sugar: 0.04g | Fiber: 0.4g | Calcium: 17mg | Iron: 0.3mg