Email to Cat      

The Perfect Steak

Source of Recipe

From "An Unapologetic Cookbook" by Joshua Weissman


Recipe Introduction

"This recipe can sometimes cause a little controversy unless you already *know* about its power. You can tell it's powerful just by looking at it. This method is an old-school steakhouse secret that every human being on the planet should know."

List of Ingredients

â—¦ 2 ribeye or New York strip steaks (1 ¼ to 1 ½ inches thick)
â—¦ Kosher salt and freshly cracked black pepper, to taste
â—¦ 2 ½ tablespoons neutral-tasting oil
â—¦ 4 tablespoons unsalted butter
â—¦ 1 bunch of thyme
â—¦ 3 cloves garlic, skin-on and lightly crushed


Recipe

Preheat a medium skillet over medium-high heat. Add the oil, and heat until extremely hot and nearly smoking.

Carefully place one or two steaks in the pan, depending on their size; you want at least 1 inch of separation, so cook in batches as necessary. Sear for 2 to 3 minutes, or until you get a deep brown crust on the bottom from edge to edge. Flip and sear for an additional 2 to 3 minutes. (If the steaks are the specified thickness, they should be very close to reaching medium-rare at this point; if thicker, cook slightly longer.)

With the heat still on, add the butter, bunch of thyme, and garlic in the skins. Baste the steaks repeatedly until they reach medium-rare, an internal temperature of 132° F. (They will coast the rest of the way to 135° F, which is technically medium-rare). Remove the steaks from the pan and let rest, uncovered, for 5 minutes before slicing. Enjoy!

Serves 2