• Before you start cooking, gather all the ingredients and tools. If it’s your first time pan-searing a steak, read through the steps at least once before you start.

Pat the Steak Dry and Season

1. Pat the steak thoroughly dry with paper towels, then season it on all sides with salt equal to about 1% of its weight.
2. For about 1 lb (454 g) of steak, use approximately:
   1 1/2 teaspoons Diamond Crystal kosher salt,
   1 teaspoon Morton kosher salt,
   or 3/4 teaspoon table salt.

Dry-Brine the Steak

1. Place the salted steak on a wire rack set over a rimmed baking sheet and refrigerate uncovered for at least 1 hour. That’s the minimum time needed for the salt to season the meat properly.
2. For even better results, refrigerate the steak uncovered for 3 to 6 hours. This gives the salt more time to season the meat and helps dry out the surface for a better sear. I highly recommend it.
3. No time to dry-brine? Season immediately before cooking. I don’t recommend this option.
4. Want to dry-brine it longer? See notes.

• Tip: Don’t salt the steak 10-20 minutes ahead. It draws moisture to the surface, making it harder to develop a deeply browned crust.

Make the Garlic-Herb Compound Butter

1. Cut the butter into small cubes and place it in a bowl. Let it soften at room temperature until easy to mix but not melted. To speed things up, microwave it in 5-second intervals, checking after each interval.
2. Add the rosemary, parsley, garlic, salt, and pepper. Mash and mix with a fork until evenly combined. Taste and adjust the seasoning as needed.
3. Cover and refrigerate until ready to use.
4. About 15 minutes before cooking, remove the steak and compound butter from the refrigerator.

Preheat the Pan

• Tip: Before searing, turn on the exhaust fan and crack a window. A ripping-hot pan creates a lot of smoke and may set off your smoke alarm.

1. Heat a heavy skillet over medium-high heat for 3-4 minutes. Add 2 tablespoons of oil and heat for about 1 minute, until shimmering and just beginning to smoke.
2. While the oil heats, pat the steak dry again with paper towels. A dry surface helps it brown evenly and develop a better crust.
3. If using black pepper, season both sides of the steak with finely ground pepper.
4. Then move straight to the next step.

Pan-Sear the Steak

1. If the steak has a thick fat cap, as with a strip steak or picanha, place it fat-side down in the hot pan. Sear for 60-90 seconds, or until browned and crisp, then lay the steak flat. If there is no thick fat cap, place the steak flat in the pan right away.
2. Sear over medium-high heat, flipping every 30 seconds, until the center reaches your preferred pull temperature:
3. 105°F (41°C) for rare,
   115°F (46°C) for medium-rare,
   125°F (52°C) for medium,
   135°F (57°C) for medium-well,
   145°F (63°C) for well-done.
4. Begin checking the temperature after 2-3 minutes. Insert the meat thermometer horizontally through the side of the thickest part, aiming for the center and avoiding any bone or large pockets of fat.
5. Once the steak reaches its pull temperature, transfer it to a cutting board or plate. Top with 1 tablespoon (14 g) of compound butter and let rest uncovered for 5 minutes.
6. The internal temperature will continue to rise as the steak rests, bringing it to its final doneness.

Slice and Serve the Pan Seared Steak:

1. After the steak has rested for 5 minutes, serve it whole or slice it before serving.
2. Naturally tender cuts can be sliced however you prefer. For cuts with long, coarse muscle fibers, such as flank, skirt, or hanger steak, slice thinly against the grain for a more tender bite. See the notes for more details.
3. Serve with your favorite sides.