We make steak so often at home – it is actually so easy to sear up a delicious piece of meat in a cast iron skillet and slice up for the fam to enjoy with with cauliflower mash, Brussels sprouts or creamed spinach. For my little trio, we usually sear two steaks — typically either NY strip or Rib Eye — which I slice up and that’s plenty for us especially with the sides which I portion out equally to the sides.
I typically get my proteins from Buy Ranch Direct because I trust the quality and it just shows up on my doorstep each month – however what I look for in the market is grass- fed to ensure we are getting as much nutritional value out of our proteins as possible.
I always bring the steak to room temperature before cooking and minimally season to let the flavor of the meat develop and be the star of the show!
Perfectly Seared Steak
Ingredients
- 2 10 oz Rib Eye or NY Strip steaks
- 4 tablespoons avocado oil
- 1/2 tablespoon kosher salt
- 2 teaspoons black pepper freshly ground
- 2 tablespoons butter
- 2 cloves garlic smashed
- 1 shallot halved
- 3 – 4 sprigs fresh thyme
Instructions
- Remove steaks from refrigerator and bring to room temperature.
- Coat each with 1 tablespoon of avocado oil and sprinkle with salt and pepper, making sure to season the fatty edge as well.
- Heat a cast iron skillet over medium-high heat and add remaining 2 tablespoons of avocado oil.
- Heat for about 2 – 3 minutes and then place your steaks in the skillet with the fatty edge down first for about 3 – 4 minutes.
- Reduce heat to medium once the fat has rendered, and sear each side of the steak for 4 minutes.
- Remove the steaks from the skillet and place them on a plate or, even better, a baking sheet with a rack.
- Allow the steaks to rest while you add the butter, garlic cloves, shallots and thyme into to the skillet with the steak drippings.
- Once the butter has melted, add your steaks back into the skillet and baste with the pan juices occasionally until the internal temperature is 125℉ for a medium-rare steak. Place your steaks back on the rack / plate to rest for 10 minutes before slicing in!
