- 1 bone-in or boneless rib eye steak or sirloin steak at least 1 ½ pounds, cut to at least 1 ½ inches thick
- Pinch of salt
- Freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons butter
- 2 peeled garlic cloves, left whole
- Few sprigs fresh rosemary including stems
- Generously season the steaks with salt and pepper.
- Heat your seasoned cast iron skillet or grilling pan to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you don’t get splattered). DO NOT touch the steak….leave it alone it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and rosemary springs to the pan next to the steak. Allow the steak to cook for 2 more minutes.
- Right after you flip the steak for the first time, with a spoon or small ladle, keep basting the melted butter over the steak. Baste continually for the full two minutes (tilt pan a little if you have to, to get the butter onto the spoon).
- After two minutes on each side, keep flipping and basting the steak each time leaving the steak for 30 seconds before turning. Test the steak with the poke test and remove at medium rare at about the five to six minute mark of total cooking time. Cook a minute or two longer for medium to well. A thicker steak (such as a sirloin) may take longer.
- Turn off the heat and baste one more time. Leave the steak in the pan loosely covered with foil for 10 minutes and allow the STEAK to rest before cutting. YOU ALWAYS WANT IT TO REST!! Baste one more time, and remove to a cutting board. I usually cut the steaks for my kids into little slices at an angle.
****** Discard the pan drippings or if desired, deglaze the pan with a little wine, then and stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce .
I used an indoor grill pan…I love grilling outside but it is so COLD. I used this GRILL PAN.