Cooking the perfect steak can seem daunting, but with the right technique and some attention to detail, you can achieve restaurant-quality results in your own kitchen. Whether you're a seasoned home chef or a beginner looking to impress, this recipe will guide you through every step of the process.

Why Choosing the Right Steak Matters

First things first, always opt for 100% grass-fed or grass-fed, grass-finished steaks. These not only provide superior flavor but are also healthier and more sustainable. My personal favorites are Rib Eye and New York strips.

Key Ingredients

Grass-fed steak of choice (Rib Eye or New York strip recommended)
Maldon salt or any high-quality coarse salt
Grass-fed butter
Fresh garlic cloves
Fresh rosemary sprigs

Preparing Your Steak

Step 1: Salt Brine and Room Temperature

Before anything else, allow your steaks to come to room temperature. This usually takes about two hours for a fully defrosted steak. But before leaving them out, you’ll want to salt brine them.

What is a Salt Brine?

Dry salt brining is a culinary technique used to enhance the flavor and texture of meats, poultry, and even some vegetables. Dry salt brining works through the process of osmosis. When salt is applied to the surface of the meat, it draws out moisture. This moisture then dissolves the salt, creating a natural brine that is reabsorbed into the meat. This process helps to break down proteins, making the meat more tender and flavorful.

Salt Brine The Steaks

Generously coat the steaks on all sides with a lot of salt. And when I say a lot, I mean A LOT. I prefer Maldon salt for its texture and flavor.

Once you’ve coated the steaks, leave them out for about two hours. This process not only seasons the meat but also draws out moisture, which helps create a perfect crust when searing.

Cooking the Steak

Step 2: Heating the Pan

Heat a stainless steel pan over medium-high heat. Stainless steel is my go-to for several reasons. It doesn’t leach toxins or heavy metals into your food, unlike non-stick or cast iron pans.

To test if the pan is hot enough, sprinkle some water onto it. If the water forms beads that dance around the pan, you’re good to go.

Step 3: Searing the Steak

If your steaks are thick, start by placing them fat-side down in the pan. This helps render the fat and adds incredible flavor.

Sear each side for about 2-3 minutes. If your steaks are too thin to side-sear, just lay them flat in the pan from the beginning.

Step 4: Adding Butter and Aromatics

Once you’ve seared the sides, lay your steaks flat in the pan. Add a generous amount of grass-fed butter—about half a stick. You want the steaks almost frying in a shallow pool of butter.

Cook each side for around 5-7 minutes, adjusting based on the thickness of your steaks. Using a meat thermometer can help you achieve the perfect medium-rare, which is around 127 degrees Fahrenheit.

While cooking the second side, add a few cloves of garlic and rosemary sprigs to the pan. Keep an eye on them to ensure they don’t burn. When the garlic is golden, you can remove it and set it aside.

For an extra boost of flavor, tilt the pan and spoon some of the melted butter over the steaks. This step isn’t essential but definitely enhances the taste.

Resting and Serving

Step 5: Resting the Steak

Once the steaks are done cooking, transfer them to a wooden cutting board and pour the melted butter from the pan over them. Allow them to rest for about 10-15 minutes. This resting period is crucial, as it lets the juices redistribute throughout the meat, making every bite incredibly tender.

You can add a final touch of butter and a sprinkle of salt right before slicing the steak. Trust me, it's the perfect finishing touch.