This Is How To Cook Steak Perfectly Every Time

Ingredients

• 300 g Eye Fillet Steak (room temperature, trimmed)
• 1 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Vegetable Oil (high smoke‑point oil (grape seed, canola, or avocado))
• 1 sprig Fresh Rosemary (washed and stems removed before adding to pan)
• 2 cloves Garlic (peeled and lightly crushed)
• 2 tbsp Unsalted Butter (cut into small pieces for quick melting)

Instructions

1. Prepare Steak

   Remove the eye fillet steak from the fridge and let it sit at room temperature for about 10 minutes. Pat dry with paper towels, then season both sides generously with salt and pepper, pressing the seasoning into the surface.

   Time: PT5M

2. Heat Pan

   Place the heavy skillet over high heat. When the pan is very hot (a drop of water should sizzle and evaporate instantly), add 1 tsp vegetable oil and swirl to coat the surface.

   Time: PT2M

3. Sear First Side

   Lay the steak away from you into the pan. Let it sear undisturbed for 2 minutes 30 seconds until a deep golden crust forms.

   Time: PT2M30S

4. Flip and Baste

   Using tongs, flip the steak. Immediately add the rosemary sprig, crushed garlic cloves, and butter pieces. As the butter melts, tilt the pan slightly and spoon the foaming butter over the steak continuously for about 2 minutes.

   Time: PT2M

5. Rest Steak

   Transfer the steak to a cutting board, pour any remaining pan juices over it, and let it rest for 5 minutes. This allows the juices to redistribute.

   Time: PT5M

6. Slice and Serve

   Slice the steak against the grain into ½‑inch strips, drizzle any leftover rosemary‑garlic butter from the pan, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

280

Protein

26 g

Carbohydrates

0 g

Fat

18 g

Fiber

0 g