Homemade steak

Here’s a simple and delicious way to make Homemade Steak on the stovetop, whether you’re using a cast-iron skillet or any other pan you have.

Ingredients:

• 2 steaks (Ribeye, New York Strip, Filet Mignon, or your preferred cut, about 1-1.5 inches thick)
• 2 tablespoons olive oil (or any high-heat cooking oil)
• Salt (to taste)
• Freshly ground black pepper (to taste)
• 2-3 cloves garlic, crushed (optional)
• 2-3 sprigs fresh rosemary or thyme (optional)
• 2 tablespoons butter (optional for basting)
• 1 tablespoon soy sauce (optional, for an extra depth of flavor)

Instructions:

1. Prepare the steak:
   Take your steaks out of the refrigerator and let them come to room temperature for about 30-60 minutes. This ensures even cooking. Pat them dry with paper towels to remove excess moisture, which helps to get a nice sear.
2. Season the steak:
   Season both sides of the steaks generously with salt and freshly ground black pepper. You can also add any other seasoning you like, such as garlic powder or smoked paprika, but salt and pepper are key for a simple, classic flavor.
3. Preheat your pan:
   Heat a cast-iron skillet or any heavy-bottomed pan over medium-high heat. Add the olive oil and let it heat up until it’s shimmering but not smoking. This ensures you get a great sear on your steaks.
4. Cook the steaks:
   Once the pan is hot, place the steaks in the pan, laying them away from you to avoid splattering. Let the steaks sear without moving them for about 3-4 minutes (for medium-rare). The exact time depends on the thickness of the steak and how you like your steak cooked:
   • Rare: 2-3 minutes per side
   • Medium-rare: 3-4 minutes per side
   • Medium: 4-5 minutes per side
   • Well-done: 6+ minutes per side
5. Flip and add flavor:
   Flip the steaks using tongs and sear the other side for the same amount of time. If you’re using garlic and herbs, add them to the pan now. For extra flavor, you can add butter. Once melted, spoon the butter over the steaks to baste them, which adds richness and helps cook them evenly.
6. Check for doneness:
   Use a meat thermometer to check the internal temperature:
   • Rare: 120-125°F (49-52°C)
   • Medium-rare: 130-135°F (54-57°C)
   • Medium: 140-145°F (60-63°C)
   • Medium-well: 150-155°F (66-68°C)
   • Well-done: 160°F (71°C) and above

   If you don’t have a thermometer, you can use the touch test to gauge doneness. The firmer the steak, the more cooked it is.

7. Rest the steak:
   Once your steak reaches the desired temperature, remove it from the pan and let it rest on a cutting board or plate for 5-10 minutes. This helps the juices redistribute within the steak, keeping it tender and juicy.
8. Serve:
   Slice the steak against the grain (especially for tougher cuts) and serve with your favorite sides.

Optional Flavor Variations:

• Garlic Butter Steak: Add 2 tablespoons of butter, 2-3 crushed garlic cloves, and a few sprigs of thyme or rosemary to the pan during the last minute of cooking. Let the butter melt, and spoon it over the steak as it finishes cooking.
• Soy Sauce Marinade: Before cooking, marinate the steak in a mixture of soy sauce, olive oil, garlic, and a bit of brown sugar for 30 minutes to 2 hours. This gives the steak a savory, umami flavor.

Side Suggestions:

• Serve with mashed potatoes, roasted vegetables, a simple salad, or French fries for a full meal.

Enjoy your perfectly cooked homemade steak!