Pan-Seared Butter Basted Steak

Steps

1. Pat the steaks dry and

   season (how to season to taste)

   Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

   all over with the kosher salt. Let them sit at room temperature so the salt soaks in.
   ⏱ Salt rest: 30 min
2. Pat the steaks dry again and season with the pepper.
3. Heat the oil in a 12-inch cast iron skillet over high heat until it just starts to smoke. Turn on your vent fan.
   ⏱ Heat pan: 4 min
4. Lay the steaks in the pan, away from you, and

   sear (how to sear)

   Sear Brown the outside of meat or fish fast in a very hot pan for a deep, flavorful crust. 1. Pat the meat dry with paper towels and salt it.2. Heat a heavy pan over medium-high to high heat until very hot, then add a thin layer of oil.3. Lay the meat in, away from you, and leave it alone.4. Turn it once it releases easily and is deep brown, then brown the other side.5. Sear in batches so the pieces don't touch. Done when: There is a deep brown crust and the meat lets go of the pan on its own. Searing doesn't cook it through; finish to a safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Turn on the fan; a hot pan smokes.How to sear meat and fish: mistakes to avoid

   without moving them until a dark crust forms.
   ⏱ Sear side 1: 3 min
5. Flip the steaks and sear the second side.
   ⏱ Sear side 2: 3 min
6. Turn the heat to medium. Hold each steak with tongs and sear the fat cap on its edge for 30 seconds.
7. Add the butter, garlic and herbs. Tilt the pan and spoon the foaming butter over the steaks again and again, flipping once, until they read 145°F (63°C) in the center.
   145°F⏱ Baste: 3 min
8. Move the steaks to a cutting board and

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   them.
   ⏱ Rest: 5 min
9. Slice (how to slice)

   Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

   across the grain, spoon the garlic butter over the top and sprinkle with flaky salt.

Tap an underlined word for how to do it, or see all techniques.

Tips

• This recipe cooks steak to the USDA safe minimum of 145°F (63°C) plus a 3-minute rest, which is medium. Cook a little longer if you like it more done.
• Thinner steaks (3/4 inch) need only about 2 minutes per side before basting. Start checking early.
• Expect smoke: open a window before you start.
• Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage

Refrigerate in an airtight container within 2 hours, up to 3 days. Slice cold for salads, or warm slices briefly in a hot skillet.

How long leftovers keep, and freezing and reheating: leftovers and storage.