How to Cook the Perfect Steak! (Pan Sear Method)

Other Ingredients:

• Freshly ground black pepper
• 1-2 tablespoons avocado oil
• 2-3 tablespoons unsalted butter
• 2-3 garlic cloves, smashed
• Fresh herbs (like thyme or rosemary)

Instructions:

1. Plan Ahead and Salt Early:
   • If your steak’s frozen, pull it out to thaw in the fridge at least a day before cooking.
   • Once thawed, season both sides generously with kosher salt. Let it rest in the fridge uncovered for 12-24 hours. This dry brining step locks in moisture and enhances flavor like no other.
2. Bring to Room Temperature:
   • About an hour before cooking, take the steak out of the fridge and let it come to room temperature. A room-temp steak cooks more evenly.
3. Get the Right Pan and Heat It:
   • Use a cast iron skillet or another heavy-bottomed pan for even heat. Heat it over medium-high until it’s hot enough that a drop of water dances and evaporates on contact.
4. Add the Oil:
   • Pour in a tablespoon or two of avocado oil. It’s our favorite for its clean flavor and high smoke point, perfect for a good sear.
5. Sear the Steak:
   • Lay the steak in the pan and let it sit. Lightly press down evenly to help the steak develop a nice crust. Don’t mess with it—let the heat do its job. Sear for about 2-3 minutes on the first side until it’s a rich, golden-brown color.
   • Flip it and sear the other side for another 2-3 minutes.
6. Butter and Baste:
   • Turn the heat down to medium-low and add butter, smashed garlic, and fresh herbs to the pan.
   • Tilt the skillet and spoon the melted butter over the steak repeatedly for about 1-2 minutes. This adds incredible flavor and keeps it juicy.
7. Check the Temp:
   • Use a meat thermometer to nail your perfect doneness:
     • Rare: 120-125°F
     • Medium Rare: 130-135°F
     • Medium: 140-145°F
   • Pull the steak when it’s 5°F below your target temp, as it’ll finish cooking while it rests.
8. Let It Rest:
   • Transfer the steak to a plate or cutting board and loosely cover with foil. Let it rest for 5-10 minutes—this is key to keeping all those tasty juices where they belong.
9. Slice and Serve:
   • Slice against the grain if needed, serve it up, and dig in!

Rancher’s Tip:

• A dry-brined steak isn’t just seasoned—it’s transformed. Trust us, this step takes it from good to unforgettable.
• And if you’ve never cooked with avocado oil, give it a try. It can handle the heat and lets the steak’s natural flavor shine.

Now, roll up your sleeves, fire up that skillet, and enjoy a steak worthy of a ranch cookout!