Beefsteak

Nice choice 😌 let’s do beefsteak the classic, no-nonsense way—juicy inside, great crust outside.

Classic Pan-Seared Beefsteak

Ingredients

• 1 beefsteak (sirloin, ribeye, or New York strip), 1–1½ inches thick
• Salt & freshly ground black pepper
• 1 tbsp oil (canola, avocado, or vegetable)
• 1–2 tbsp butter
• 2 cloves garlic, smashed (optional)
• Fresh herbs like rosemary or thyme (optional)

Instructions

1. Bring to room temp
   Take steak out of the fridge 30 minutes before cooking. Pat dry.
2. Season well
   Generously salt and pepper both sides.
3. Heat the pan
   Heavy skillet (cast iron if you have one) over high heat until very hot. Add oil.
4. Sear
   Add steak. Don’t move it.
   • 3–4 min per side for medium-rare
   • Add butter, garlic, and herbs in the last minute and spoon the butter over the steak.
5. Rest
   Remove steak and let rest 5–10 minutes before slicing.

Doneness guide (internal temp)

• Rare: 120–125°F
• Medium-rare: 130–135°F
• Medium: 140–145°F

Simple sides that love beefsteak

• Mashed or roasted potatoes
• Steamed green beans or broccoli
• Garlic butter mushrooms

If you want oven-finished, grilled, or smothered beefsteak with onions & gravy, say the vibe and I’ve got you 🔥🥩