A restaurant-quality steak with a crispy crust and juicy interior—ready in minutes.

Whether it’s a weeknight dinner or a weekend feast, impress with minimal effort and maximum flavor.

Ingredients​​:
2 ribeye or striploin steaks​​ (250g each, 2.5cm thick)
2 tsp coarse sea salt​​
1 tsp freshly ground black pepper​​
1 tbsp neutral oil​​ (e.g., grapeseed or vegetable)
​​3 tbsp unsalted butter​​
​​4 garlic cloves​​, smashed
​​3 sprigs fresh thyme or rosemary​​
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Optional upgrades​​:
1 tbsp truffle butter(finish)
1 tsp smoked flaky salt(topping)
2 tbsp brandy or red wine(deglaze)

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Method​​:

1. Prep Steak​​: Pat steaks dry with paper towels. Season generously on both sides with salt and pepper. Rest at room temperature 30 mins.
2. ​​Heat Pan​​: Place heavy skillet over high heat. Add oil—it should shimmer but not smoke.
3. Sear Steak​​: Place steaks in skillet; press gently for even contact. Cook 3-4 minsper side for medium-rare.
4. ​​Baste Butter​​: Reduce heat to medium. Add butter, garlic, and herbs. Tilt pan; spoon foaming butter over steak for 1-2 mins.
5. ​​Optional Deglaze​​: Pour brandy/wine into hot pan; scrape browned bits. Simmer 1 min for pan sauce.
6. ​​Serve​​: Slice steak. Drizzle with pan butter or truffle butter. Sprinkle with smoked salt.

​​Pro Tips​​:
Crust Trick: Do not move steak until seared.

Enjoy with roasted veggies or crispy potatoes!