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
- 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
- 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!