Steak de steakhouse parfait
Last updated Aug 22, 2022
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Steak de steakhouse parfait
Serves: 1
Total: 20M
Prep: 5M
Cook: 15M
5.0
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Préparation de la recette
- 1 8-10 ounce steak, 1 1/2-inch thick (rib-eye, tenderloin fillet, Kansas City strip, porterhouse, or sirloin)
- 2 tbsp olive oil, divided
- 2 tbsp butter
- 2 garlic cloves, lightly crushed
- 2 sprigs thyme
- 2 sprigs rosemary
- Salt and pepper, to season
Description de l'étape
1
Heat a large skillet or pan over medium-high heat. Add 1 tablespoon of oil and swirl to coat.
2
Season steak all over with olive oil and salt and pepper, rubbing it into the meat.
3
When the oil in the pan begins to shimmer, lay the steak down into the pan away from you (to avoid oil splattering on you). Cook until brown on the bottom, then flip over.
4
Insert a ThermoPro TP19H Instant-Read Meat Thermometer. When the steak reaches 10 degrees before your desired temperature*, reduce heat to medium-low. Add 2 tablespoons of butter and herbs to the pan.
5
Place cloves on top of steak and baste using the melted butter. Tilt pan toward you so butter pools at the bottom, and baste the steak with a large spoon. Baste constantly while cooking until your desired doneness is reached.
6
Discard the thyme and garlic from the pan and transfer to a plate. Pour the pan juices over the steak and let rest for 3-5 minutes.
NOTES: * Doneness Target Temperature:
- 105°F (40°C)–120°F (49°C) Rare
- 115°F (46°C)–130°F (54°C) Medium-Rare
- 125°F (52°C)–140°F (60°C) Medium
- 135°F (57°C)–150°F (66°C) Medium-Well
- Remember: An instant-read thermometer will ensure that your steak is cooked perfectly every time!
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