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 3 to 4 boneless steaks very dry with paper towels. Sprinkle both sides evenly with 1-2 teaspoon kosher salt(per pound of steak) and 1/2 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, 3 to 4 garlic cloves, smashed, 3 sprigs fresh rosemary, and 3 sprigs fresh 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