How I cook my steak

Ingredients

• 12 oz Kansas City Strip Steak (about 1 inch thick, room temperature after resting)
• 1 tsp Kosher Salt (season both sides)
• 0.5 tsp Black Pepper (freshly ground, optional)
• 0.5 tsp Garlic Powder (optional)
• 1 tbsp Canola Oil (high smoke‑point oil for searing)
• 2 tbsp Unsalted Butter (for basting, cut into small pieces)
• 1 sprig Fresh Rosemary (whole sprig, added with butter)
• 1 sprig Fresh Thyme (whole sprig, added with butter)

Instructions

1. Bring Steak to Room Temperature

   Remove the steak from the refrigerator and let it sit on a plate for about 30 minutes so the center warms slightly.

   Time: PT30M

2. Pat Dry and Season

   Pat the steak dry with paper towels. Sprinkle kosher salt on both sides (add pepper and garlic powder if desired) and let it sit briefly.

   Time: PT5M

3. Heat Skillet and Render Fat

   Place the cast‑iron skillet over high heat, add 1 tbsp canola oil. When the oil shimmers, lay the steak fat‑side down, press with the chef's press to maximize contact, and cook for about 1½ minutes until the fat renders.

   Time: PT2M

   Temperature: High

4. Flip and Sear Other Side

   Flip the steak using tongs, cook the meat side for roughly 1 minute. Lift the steak briefly to move the rendered fat around, then place it back.

   Time: PT2M

   Temperature: High

5. Add Butter and Herbs, Baste

   Reduce heat to medium, add the butter, rosemary sprig, and thyme sprig. As the butter melts, tilt the pan and use a spoon to baste the steak continuously for about 1 minute per side, repeating once (total ~2 minutes per side).

   Time: PT4M

   Temperature: Medium

6. Check Internal Temperature

   Insert the meat thermometer into the thickest part of the steak; aim for 125‑130°F for medium‑rare.

   Time: PT1M

7. Rest the Steak

   Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 8 minutes.

   Time: PT8M

8. Slice Against the Grain

   Using a sharp knife, slice the steak thinly against the grain for maximum tenderness.

   Time: PT2M

Nutrition Facts

Calories

610

Protein

55 g

Carbohydrates

0 g

Fat

42 g

Fiber

0 g