Notes
This is my favorite method to use when I’m cooking a small to medium sized cut of steak. Whenever I’m cooking something larger, I’ll use the reverse sear method. This method is a bit quicker and works for thinner cuts that cook through more quickly.
With this method, we start by searing the steak using direct, high heat to build a nice crust on the outside. Then we turn down the heat in the pan a bit, add in a bunch of butter and flavorings, and spoon that butter over the top of the steak to allow it to finish cooking.
When you cook a steak in a pan, you’re utilizing direct, dry heat. The heat from the stove transfers to the pan, and the heat from the pan is applied directly to the food. This means that the steak is only receiving heat from one side. By basting the steak, as well, you bring heat to both sides of the steak, which allows for more even cooking. I highly recommend getting a good basting spoon (see the equipment guide for recommendations) if you plan to do this often.
Ingredients
- 1 steak cut (ribeye, NY strip, flatiron, hanger, Denver, underblade, etc)
- 2 tbsp beef tallow or ghee
- 3-4 tbsp grass-fed butter
- 3-4 cloves of garlic, peeled and slightly crushed with the side of a knife
- 3 sprigs of rosemary
- salt
Process
Place a cast iron, carbon steel, or stainless steel pan on your stove over high heat.
Lightly pat the steak dry with a paper towel to remove any excess moisture. Salt the steak generously on all sides.
Add your tallow or ghee to the pan and melt it– it should be just shy of smoking.
Place your steak into the pan and sear it on the first side. Press it down to really establish a nice crust.
After a couple of minutes, you should have a beautiful brown crust on the first side. Once you do, flip it and cook the other side.
Once both sides are seared, turn the heat down to medium. Add in your butter– it will start to melt immediately.
Throw the garlic and rosemary on top of the butter. Use the handle of the pan to angle it slightly towards you, pooling the melted butter.
Using your largest spoon, scoop up the liquid butter and drizzle it over the steak, covering as much surface area as possible. Flip the steak every 30 seconds or so as you do this.
During this part of the process, you'll have to manage your heat. If the butter looks like it's starting to burn, pull the pan from the heat briefly and turn it lower to prevent burning.
Continue this process until you've reached your desired temperature.
If you know this by touch, great! If not, just use a meat thermometer (I recommend the Thermapen).
Your steak will continue to heat up by a few degrees during the resting process, so plan to pull it off the pan at the following temperatures:
- Medium: pull off the heat at 135°F (for a final temp of 140-145°F)
- Medium-rare: pull at 125°F (for a final temp of 130-135°F)
- Rare: 120°F (for a final temp of 125°F)
Finally, you should rest your steak for 5-10 minutes before eating it. This will make a big difference with both flavor and texture.
Slice the steak against the grain and serve immediately.
