Steaks can be intimidating to cook just because they are not cheap to buy and people have expectations when they sit down to eat one. I know these feeling first hand, there is really no reason to be nervous, this is how I cook my steaks, simple, easy, and fast.
Steak (what ever cut you desire)
A few sprigs of fresh thyme
A few sprigs of fresh rosemary
3-4 cloves of garlic
a chunk of butter
first, bring your steaks up to room temperature and pat dry, sprinkle a generous amount of the pepper and salt and pat onto the steak so the seasoning sticks. Turn the steak over and season that side as well. I highly recommend a cast-iron skillet. heat your skillet until it starts to smoke. Carefully add your steak to the skillet, cook on the first side until it starts to brown with a good sear about 2 minutes, you are wanting to lock in all of the flavors. Flip your steak and cook for about 2 minutes then add your butter and fresh herbs and garlic (crush your garlic with the blade of a knife and chop up slightly, you want it to remain in large pieces). Flip your steak again so the butter can get underneath it, take a spoon and spoon the butter over the top, you are going to want to cook it for about 1-2 more minutes on each side. Depending on how well done you like your steak you are going to be cooking it a total of 3-6 minutes on each side….obviously, if you like it well done….which is not how you should want it….only judging you slightly….you will want to cook it the longer amount of time. If you are using a super thick cut you will need to cook it longer, if it is extremely thick you can start it off in the oven at 400 degrees for a couple of minutes then finish it on the stove top, I typically do the entire thing on the stove top though.
I like to serve mine with the crispy garlic bits but if you aren’t wanting the pieces don’t worry the flavor cooked into it, spoon on some butter and serve. Well, that’s it! It really isn’t too complicated, if you are super nervous you can use a meat thermometer to make sure you are getting it to the right temperature for what kind of rareness you want, on most thermometers, there is a guide included with it that will give you recommended temps.