In my opinion, the key to making the perfect steak is keeping it simple. Don’t over season or go crazy with the marinade. You can rub your steak with garlic, chopped rosemary and olive oil and leave it in a bag to absorb those flavors for an hour or so before you cook it. Leave the salting until right before you put it in the pan.
- 1 Ribeye steak or porterhouse, strip, etc.
- 3 garlic cloves, chopped
- 2 tablespoons fresh rosemary leaves
- 3 tablespoons butter
- 1 tablespoon olive oil
- salt and freshly cracked pepper
- Drizzle steak (should be at room temp) with olive oil. Rub steak with chopped garlic and rosemary leaves and let sit for a half hour to an hour.
- Remove rosemary and garlic from steak and season both sides with a generous amount of salt and freshly cracked pepper. Heat skillet to medium/high heat and add butter with a drizzle of olive oil until it starts to bubble.
- Add your steak to the pan and cook for about 3 to 4 minutes on each side for medium rare. Add rosemary and garlic back into the pan for extra flavor. Remove steak from heat and let rest for about 5 minutes before slicing.