You don’t need to spend upwards of $20. for a restaurant-quality steak dinner when you can make it at home the way professional chefs do for well less than $10. per steak. Here’s a simple, quick, and deliciously flavorful way to pan sear the steak of your choice. Patting the steak dry, seasoning, and refrigerating it uncovered in the fridge will dry the surface and create a professional crust when you sear it on the hot pan. Give it a try and you may never order steak off a restaurant menu again.

Allow 6-7 ounces of steak per person
Ingredients:

1 -1 1/2 inch thick Tenderloin, Sirloin, N.Y. Strip, Rib Eye steak or other steak of your preference
1 tablespoon olive oil
1 tablespoon butter
2 cloves of garlic crushed
salt and pepper (or Montreal Dry Rub)
a few sprigs of fresh thyme and rosemary

Preparation:

Dry the surface of the steak with a paper towel and season generously with salt and pepper or Montreal Dry Rub. Place the steak on a rack uncovered in the refrigerator for 1-2 hours.
Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
Heat a heavy bottom skillet like a cast-iron skillet over medium-high heat and add a tablespoon of olive oil to the skillet. Heat the oil until it just begins to smoke. You want the skillet hot to give a good sear.
Add the steak(s) to the skillet and sear for 30 seconds on each side.
Add butter, the crushed garlic, and the sprigs of herbs to the pan and mix around.
Turn the steak and cook each side for one minute at a time spoon-basting the steak with the herb-garlic-butter sauce on each side.
Cook the steak until the internal temperature is 115-125 degrees for rare or until you press on the steak and it gives like the fleshy part of your palm just below the thumb. (2-3 minutes total after the initial sear depending on the thickness of your steak) For medium-rare, the internal temp should be 125-130 F.
Remove the steak from the pan to a plate and tent for 3-4 minutes.

Serve with a salad or vegetable of your choice and starch of your choice like Mango and Tomato Salad and Mushroom Risotto

Wine pair: full-bodied red wines like Cabernet Sauvignon, Malbec, Chianti, Super-Tuscans, and Zinfandel are all good choices to pair with beef.

https://www.youtube.com/watch?v=AmC9SmCBUj4 Thanks to Gordon Ramsay.

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