Thick Steak

That cut looks thick and very well-done, so I’ll give you two options:

Option 1: How to cook a thick steak properly (juicy, not gray)

Best for ribeye, filet, NY strip, sirloin.

Ingredients

• 1 thick steak (1½–2 inches)

• Salt (kosher if you have it)

• Black pepper

• 1–2 tbsp oil (avocado or canola)

• 2 tbsp butter

• 2 garlic cloves, smashed

• Fresh rosemary or thyme (optional)

Method (Pan + Oven = foolproof)

1. Salt early
   Salt both sides generously. Let sit 30–60 min (or overnight in the fridge).

2. Preheat
   Oven to 400°F / 205°C.
   Heat a cast-iron skillet until very hot.

3. Sear
   Add oil. Sear steak 2–3 min per side until deeply brown.

4. Baste
   Add butter, garlic, herbs. Tilt pan, spoon butter over steak for ~30 seconds.

5. Finish in oven
   Transfer skillet to oven:

   • Medium-rare: pull at 125–130°F

   • Medium: 135–140°F

6. Rest
   Rest 10 minutes. Do not skip this.

👉 Result: browned outside, pink and juicy inside (the opposite of the picture 😅)

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Option 2: If your steak already looks like that (salvage mode)

Turn it into something delicious instead of chewing sadness.

Steak & Onion Gravy

1. Slice steak very thin across the grain.

2. Sauté sliced onions in butter until golden.

3. Add garlic, then:

   • 1 cup beef broth

   • Splash of Worcestershire

4. Simmer 10–15 min.

5. Add steak slices just to warm through.

Serve over:

• Mashed potatoes

• Rice

• Toast (open-faced sandwich)

🔥 Shockingly good.

If you want, tell me what cut you’re actually working with and how you like it cooked—I’ll dial it in exactly.