Cost Breakdown

Critical Success Points

• • Allow steak to come to room temperature (15‑20 min).
• • Season generously with kosher salt and light pepper.
• • Heat the skillet until a thin wisp of smoke appears.
• • Sear without moving for a solid crust (3‑4 min per side).
• • Add butter, garlic, and thyme for basting.
• • Check internal temperature (target 140 °F).
• • Rest the steak for 5‑7 min before slicing.

Safety Warnings

• • Hot oil can splatter – keep face away and use a splatter guard if needed.
• • Handle the cast‑iron skillet with oven mitts; the handle gets extremely hot.
• • Insert the thermometer away from fat to avoid a false high reading.