Ingredients:
Beef steak (Ribeye or Sirloin): 400-500 grams
Coarse salt: 1 teaspoon
Freshly ground black pepper: 1 teaspoon
Unsalted butter: 2 tablespoons
Garlic: 2 cloves, crushed
Rosemary sprig: 1 small sprig
Olive oil or vegetable oil: 1 tablespoon
Instructions:
- Prepare the Steak:
Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
Pat the steak dry with paper towels, then season both sides generously with salt and black pepper.
- Heat the Pan:
Heat a heavy skillet (like a cast-iron skillet) over high heat until very hot.
Add the olive oil and let it heat until it just starts to smoke.
- Cook the Steak:
Place the steak in the skillet and let it cook undisturbed for 3-4 minutes to develop a golden-brown crust.
Flip the steak and cook for another 3-4 minutes on the other side. (For medium doneness, the internal temperature should be around 60°C / 140°F).
- Add Butter and Aromatics:
Reduce the heat to medium, then add the butter, crushed garlic, and rosemary sprig.
Use a spoon to baste the steak with the melted butter and aromatics for 1-2 minutes.
- Rest the Steak:
Remove the steak from the skillet and place it on a cutting board. Cover loosely with foil and let it rest for 5-10 minutes to allow the juices to redistribute.
- Serve:
Drizzle the garlic butter over the steak before serving. Pair with mashed potatoes or roasted vegetables for a classic American meal.
Tip:
For an authentic American touch, serve the steak with a side of creamy mushroom sauce or black pepper sauce.
Enjoy!