Description
Quick and easy way to cook a very thin steak, about 1/2 inch (1.27 cm) thick, in a pan. This method keeps the center medium-rare to medium while giving the outside a light, browned crust. It works best with well-marbled cuts like ribeye or strip steak.
Ingredients
For Steak:
- 1 steak, about 1/2 inch thick (1.27 cm), preferably ribeye, strip steak, or outside skirt steak
- 2 tablespoons (30 ml) high-smoke-point oil (I recommend refined avocado oil; see Notes for alternatives)
- salt, 1% of the steak’s weight (see instructions for a 6 oz / 170 g example)
- finely ground black pepper, a generous pinch, or to taste
For garlic-herb compound butter (for serving)
- 4 tbsp (1/2 stick; 56 g) unsalted butter, at least 80% butterfat
- 2 fresh garlic cloves, finely minced or pressed
- 1/2 tablespoon finely chopped fresh parsley or 1/2 teaspoon dried parsley
- 1/2 tablespoon very finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
- About 1/8 teaspoon salt, plus more to taste
- About 1/8 teaspoon finely ground black pepper, plus more to taste
Tools:
- Wire rack and baking sheet
- Pan (cast-iron, carbon steel or heavy-bottomed stainless steel skillet, not nonstick)
- Tongs
- Meat thermometer (Optional)
Instructions
Prepare the steak
- Pat the steak dry on both sides with paper towels.
- Season with salt equal to about 1% of the steak’s weight.
- For a 6 oz (170 g) steak: use 0.06 oz (1.7 g) salt, about:
1/2 tsp Diamond Crystal kosher salt,
3/8 tsp Morton kosher salt,
or 1/4 tsp table salt.
Dry-Brine the Steak
- Set the steak on a wire rack over a baking sheet. Refrigerate uncovered for 3-4 hours (1 hour minimum).
Make the Garlic-Herb Compound Butter
- Cut the butter into small cubes and place in a bowl. Let it soften at room temperature, or microwave in 5-second intervals until soft but not melted.
- Add the rosemary, parsley, garlic, salt, and black pepper; mash with a fork until combined. Taste and adjust seasoning.
- Cover and refrigerate until ready to use.
Preheat the Pan
- Remove the compound butter from the refrigerator at least 15 minutes before cooking.
- Turn on the exhaust fan and open a window.
- Preheat the pan over medium-high heat for 3-4 minutes. Add 2 tablespoons high-smoke-point oil and heat for about 1 minute, until it begins to smoke.
- Meanwhile, pat the steak dry again and season both sides with finely ground black pepper.
- Once the oil begins to smoke, the pan is hot enough and you’re ready to start searing.
Sear the Steak
- Place the steak in the hot pan and gently press it down with tongs for good contact.
- For a 1/2-inch (1.3 cm) steak, sear the first side for about 60 seconds, moving it to a new hot spot in the pan every 15 seconds.
- Flip and sear the second side for 60-90 seconds, moving it to a new hot spot every 15 seconds. This should give you a medium-rare to medium center, depending on the steak and how hot your pan is.
- Optional: If the steak has a noticeable fat cap, as strip steak and picanha often do, hold it upright with tongs and sear the fat edge for 15–30 seconds, just until lightly browned.
- Once seared, transfer the steak to a plate and top with 1 tbsp (14 g) compound butter. Rest uncovered for 5 minutes; the internal temperature will continue to rise as it rests, bringing the steak to the desired doneness.
- For a 3/4-inch (1.9 cm) steak, add about 30 seconds per side. For medium-well, add another 30 seconds per side.
Serve the Steak
- After resting, slice the steak thinly. For tender cuts like ribeye or strip steak, slice however you prefer.
- For cuts with long, coarse muscle fibers, such as skirt, flank, or hanger steak, always slice against the grain. This shortens the muscle fibers, making each bite more tender and easier to chew.
Notes
