- 2 lbs New York Strip, Ribeye, or Top Sirloin Steaks (two 1 lb steaks, each 1 1/4 inches thick)
- 1/2 tablespoon high-smoke-point oil (vegetable, canola, or extra-light olive oil)
- 1 1/2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 garlic cloves, peeled and quartered
- 1 fresh rosemary sprig
- Preparation: Take the steaks out of the refrigerator. Let them reach room temperature for approximately 30 minutes for thinner steaks and about an hour for thicker cuts.
- Pan Selection: Use a robust, heavy-duty pan for optimal results. A cast-iron skillet or a grill pan would be ideal.
- Preheat Pan: Place the pan over medium-high heat until it’s hot.
- Oil the Pan: Once the pan is hot, coat it generously with your chosen oil.
- Season the Steaks: Liberally season both sides of each steak with sea salt and freshly ground black pepper. Pre-made seasonings from brands like McCormick, Weber, or Steakhouse can also be used and are generally available at grocery stores.
- Sear: Place the steaks in the heated pan. Leave them untouched for 3-4 minutes to allow a good sear to form.
- Flip and Continue: Turn the steaks over and let them cook for another 3-4 minutes on the opposite side.
- Oven Finish: If you have thicker steaks, transfer them to a preheated 375°F oven. Cook for an additional 5-10 minutes to achieve medium to medium-well doneness.
- Enjoy: Your steaks are now ready to be savored!