Pan-seared Brown Butter Steak

Making a great steak is easy but can feel intimidating. At least it did to me for a long time.

Here are the main things to do to ensure you get a tasty steak:

Salt your steak early - at least 1 hour before you cook it and up to a day. If you have room in your fridge to leave it on a plate without covering it, do that. It will dry it out a bit and give you a nicer sear.

You want your steak to be about 1 1/2”- 2” thick steak and between 1 to 1 1/2 pounds for 2 people ( or for 1 with left overs).


1 New York Strip or Rib Eye Steak

1 Tablespoon grapeseed oil

2 Tablespoons butter

2 sprigs of rosemary or thyme

A meat thermometer

Heat the grapeseed oil in a large cast iron skillet over medium high heat. When it starts to shimmer add the steak turning every 1-2 minutes until it reaches 125º on your thermome