Michelin Star Chef's Perfect Seared Steak

Name: Michelin Star Chef's Perfect Seared Steak
Prep time: 5 min
Cook time: 10 min
Total time: 22 min
Yield: 2
Cuisine: American
Ingredients: 1 piece Thick-cut Steak (e.g., Ribeye or New York Strip, about 1-1.5 inch thick); 1 teaspoon Salt (or to taste, adjust for thickness of steak); 0.5 teaspoon Black Pepper (freshly ground); 1 tablespoon High Smoke Point Oil (e.g., olive, grapeseed, or canola oil); 2 tablespoons Unsalted Butter; 2-3 cloves Garlic Cloves (smashed); 2-3 sprigs Fresh Thyme Sprigs

Unlock the secrets to cooking a perfect, tender, and flavorful steak, as demonstrated by a Michelin star chef. This comprehensive recipe guides you through precise seasoning, high-heat searing, aromatic basting with butter, garlic, and thyme, and the essential resting technique for an exceptional and juicy steak every time. Achieve a beautiful, deep crust and a perfectly cooked interior with these professional tips.

#Steak

#Michelin Star

#Beef

#Seared

#Cast Iron

#Dinner

#High Heat

#Basting

#Thyme

#Garlic

#Butter

#Restaurant Quality

Perfectly Seasoned Raw Steak

Recipe Information

Prep Time

10m

Cook Time

22m

Total Time

Servings

Medium

American

English

Nutrition (per serving)

450

Calories

40g

Protein

Carbs

30g

Fat

Achieving a Golden Crust

Ingredients

Thick-cut Steak
(e.g., Ribeye or New York Strip, about 1-1.5 inch thick)
1 piece
Salt
(or to taste, adjust for thickness of steak)
1 teaspoon
Black Pepper
(freshly ground)
0.5 teaspoon
High Smoke Point Oil
(e.g., olive, grapeseed, or canola oil)
1 tablespoon
Unsalted Butter
2 tablespoons
Garlic Cloves
(smashed)
2 cloves
Fresh Thyme Sprigs
2 sprigs

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Basting with Aromatic Butter

Instructions

0/8 completed

1
Pat the thick-cut steak completely dry with paper towels. Generously season all sides of the steak with salt and freshly ground black pepper.
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1m
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Pat the thick-cut steak completely dry with paper towels. Generously season all sides of the steak with salt and freshly ground black pepper.
1m
Drying the steak thoroughly is crucial for developing a superior crust. Don't be shy with the seasoning.
2
Place a heavy-bottomed pan, preferably cast iron, over high heat. Once the pan is very hot and just starting to smoke lightly, add a tablespoon of high smoke point oil and let it heat until shimmering.
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1m
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Place a heavy-bottomed pan, preferably cast iron, over high heat. Once the pan is very hot and just starting to smoke lightly, add a tablespoon of high smoke point oil and let it heat until shimmering.
1m
A screaming hot pan is essential for an immediate, strong sear and to prevent the steak from sticking.
3
Carefully place the seasoned steak into the hot pan. Sear undisturbed for approximately 2-3 minutes until a deep, golden-brown crust forms on the bottom.
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2m
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Carefully place the seasoned steak into the hot pan. Sear undisturbed for approximately 2-3 minutes until a deep, golden-brown crust forms on the bottom.
2m
Resist the urge to move or flip the steak too early; allow a robust crust to develop naturally.
4
Flip the steak to the second side and sear for another 2-3 minutes, aiming for a similar golden-brown crust.
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2m
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Flip the steak to the second side and sear for another 2-3 minutes, aiming for a similar golden-brown crust.
2m
Continue cooking until your desired internal temperature is almost reached. A meat thermometer is highly recommended for precision.
5
Using tongs, hold the steak on its sides and sear each edge for 30-60 seconds to ensure a uniform crust around the entire steak.
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1m
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Using tongs, hold the steak on its sides and sear each edge for 30-60 seconds to ensure a uniform crust around the entire steak.
1m
This step ensures every bite has that delicious crust and helps cook the steak evenly from all angles.
6
Reduce the heat to medium. Add unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the melted aromatic butter over the steak for 1-2 minutes, coating it thoroughly.
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2m
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Reduce the heat to medium. Add unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the melted aromatic butter over the steak for 1-2 minutes, coating it thoroughly.
2m
Basting not only infuses the steak with incredible flavor but also helps to gently cook the exterior and finish the internal temperature.
7
Remove the steak from the pan and transfer it to a cutting board. Let it rest for at least 5-10 minutes.
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7m
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Remove the steak from the pan and transfer it to a cutting board. Let it rest for at least 5-10 minutes.
7m
Resting is crucial! It allows the juices to redistribute throughout the meat, resulting in a significantly more tender and juicy steak.
8
Once rested, slice the steak against the grain into desired thickness. Serve immediately.
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1m
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Once rested, slice the steak against the grain into desired thickness. Serve immediately.
1m
Slicing against the grain shortens the muscle fibers, making the steak easier to chew and more tender.