Here’s a full, restaurant-style steak recipe so you can cook it to any doneness (well done, medium, medium-rare, or rare)

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🥩 Perfect Pan-Seared Steak (Steakhouse Style)

🛒 Ingredients (Serves 2)

• 2 ribeye, strip, or filet mignon steaks (1–1.5 inches thick)

• Salt (preferably kosher or coarse salt)

• Freshly ground black pepper

• 1–2 tbsp high-smoke-point oil (avocado, canola, or vegetable oil)

• 2 tbsp unsalted butter

• 2–3 garlic cloves (smashed)

• 2–3 sprigs fresh thyme or rosemary (optional)

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🔥 Step 1: Bring to Room Temperature

• Remove steaks from fridge 30–45 minutes before cooking.

• Pat completely dry with paper towels (important for a good crust).

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🧂 Step 2: Season Generously

• Season both sides heavily with salt and pepper.

• Press seasoning into the meat.

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🍳 Step 3: Sear

1. Heat a heavy skillet (cast iron preferred) over high heat for 2–3 minutes.

2. Add oil.

3. Place steak in pan and do not move it.

4. Sear 2–3 minutes until a deep brown crust forms.

5. Flip and sear the other side.

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🧈 Step 4: Butter Baste

• Reduce heat to medium.

• Add butter, garlic, and herbs.

• Tilt pan and spoon melted butter over steak continuously for 1–2 minutes.

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🌡️ Cook to Your Preferred Doneness

Use a meat thermometer for accuracy:

*For a 1-inch steak. Thicker steaks need more time.

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🛑 Step 5: Rest

• Remove steak 5°F (3°C) before target temp (it continues cooking).

• Rest 5–10 minutes before slicing.

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🔥 Optional: Reverse Sear Method (Best for Thick Steaks)

1. Bake steak at 250°F (120°C) until internal temp reaches:

   • 115°F for medium rare

2. Then sear 1–2 minutes per side in very hot pan.

This gives more even pink inside.

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🥔 Serving Ideas

• Garlic mashed potatoes

• Roasted vegetables

• Chimichurri sauce

• Red wine pan sauce

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If you tell me:

• Which cut you’re using

• Thickness

• Stove, grill, or oven

I can customize the timing exactly for you. 🥩