By Sohla El-Waylly
Updated Jan. 8, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- 4(91)
- Notes
- Read community notes
In professional kitchens, a good line cook can insert a cake tester into a steak, feel it on their lips and know the doneness from its warmth — but this expertise takes time to master. The poke test, in which you compare the firmness of a steak to that of your clenched fist, doesn’t work consistently across various cuts and types of meat. How marbled your steak is, whether it’s conventionally raised, grass-fed or grain-finished, all affect the meat’s final texture. For a perfectly cooked steak every time, your best bet is to use a thermometer. A little bit of tech, combined with frequent flipping, a cast-iron skillet and a final butter baste, will guarantee a steak with a deep mahogany crust on the outside and evenly cooked, ideal doneness on the inside. While the steak rests, toss boiled potatoes in the brown butter drippings for a satisfying and simple side.
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Ingredients
Yield:2 to 3 servings
- 1pound small potatoes, like gold creamers or mini fingerlings (about 10 small)
- Kosher salt and freshly ground black pepper
- 1(¾-inch- to 1½-inch-thick) rib-eye or skirt steak
- 2tablespoons neutral oil, such as safflower or grapeseed
- 4tablespoons unsalted butter
- 4thyme sprigs
- 4garlic cloves, smashed and peeled
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
565 calories; 36 grams fat; 16 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 31 grams protein; 739 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Scrub and halve the potatoes and add to a medium pot. Cover with water and season very generously with salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 15 minutes. Reserve ½ cup of the cooking liquid, then drain the potatoes.
Step
2
Meanwhile, heat a heavy skillet, preferably cast-iron, over medium heat until you see wisps of smoke. (Use one that’s large enough to lay the steak flat and leave room for basting, but has no more than 2 inches between the pan’s edge and the steak’s edge. Do not use a nonstick skillet.)
Step
3
While the pan is heating, pat the steak dry with paper towels and season all sides very generously with salt, including the fat cap and edges. (Much of the seasoning falls off during cooking, so don’t be skimpy at this stage.) Hold the steak upright and give it a gentle tap along the cutting board to knock off any excess salt.
Step
4
Add the oil to the heated pan, followed by the steak. (For a thinner steak, cook on medium-high heat. For a thicker steak, cook on medium heat.) Use a spatula to firmly press the steak into the pan to maximize contact and browning. Cook, undisturbed, for 1½ minutes, then flip, press firmly and continue cooking on the other side. After 1½ minutes, flip and repeat. Continue cooking the steak, flipping it every 1½ minutes, until the internal temperature reads 25 degrees less than your target temperature (see Tip) on an instant-read thermometer, about 10 to 20 minutes, depending on the thickness of the steak and the extent of its marbling.
Step
5
Transfer the steak to a cutting board, pour out and discard the fat from the pan and wipe it out. Return the pan to low heat and add the butter, thyme and garlic. Once the butter has melted, return the steak to the pan and increase the heat to medium-low. Baste the steak with the butter, flip after 1½ minutes, and continue basting. Baste and flip the steak until 5 degrees away from your target internal temperature, 3 to 5 minutes. Remove steak to a cutting board to rest and season both sides generously with freshly ground black pepper.
Step
6
Add potatoes to skillet, cut side down. Cook on medium-low heat until barely browned, about 2 minutes. Add ¼ cup of the reserved potato cooking liquid. Simmer until the sauce looks creamy and emulsified, adding more water if it looks greasy. Serve potatoes, garlic cloves, thyme and drippings with steak.
Tip
- To get the most accurate temperature reading on your steak, use tongs to hold it upright then insert an instant-read thermometer through the side of the steak into the center. Aim for these target internal temperatures for your desired doneness: 120 degrees for rare, 130 degrees for medium-rare, 140 degrees for medium, 150 degrees for medium-well and 160 degrees for well.
Ratings
4
out of 5
91
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Cooking Notes
Hula frances
Having been a life long steak person (as was my mother and both grandmothers) I can pass on that most steaks (rib eye, NY strip, filet, porterhouse) should only be flipped once. Never mash the meat, never oil the pan (salt your seasoned cast iron pan with coarse salt) …. Skirt steak, hanger and the like are a but different…but on finer cuts, this is the standard. Butter, sauces, and toppings are served on the side after the steak has rested allowing the crust to fully form.
Jim
We should all make a New Year Resolution to be thoughtful on when and why to comment.
Boomer in CA
I follow America’s Test Kitchen reverse sear method. First, salt and pepper the steak, then warm it in a 265-degree oven for 10 minutes, then flip for another 10 minutes. Then into the preheated hot cast iron skillet. No oil, just Kosher salt. Used to swear by 4 minutes on a side. Recent research shows that flipping the steak every 60 - 90 seconds gets better results — the crust isn’t as thick and dense. I have a Thermoworks instant read thermometer to check the temperature.
Karen
Obviously, there is more than one path to the perfect steak, and that’s a good thing. My version is salt the hot skillet, flip once, watch for the juice to bubble on top, double check with thermometer sideways through the end, deglaze pan with white wine, add one T of good butter, proceed with gilding the potatoes. Divine and 500 calories less.
ltothec
Insisting on only flipping your steak once is the single best guarantee for an overcooked steak. That's why modern recipe writers, chefs, and now home cooks don't do it that way. You risk a lot and gain little. https://www.seriouseats.com/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results
Richard
Rather than dedicate 30 minutes of constant administration and flipping, I always reverse sear the beef, pork or lamb. The difference between the two outcomes are minimal to the point of questionable.
LBrennan
Low rating only because I made this with skirt steak and declare there are better uses for that cut than this recipe. The flavor was great, but the texture with all that butter and a thinner cut of meat wasn't appetizing at all.
Ant'ney
Umm,,, skirt steak, cut from the diaphragm of the cow, is almost never as thick as rib-eye. Or almost any other steak. I'd say that this recipe is perfect for most steaks, except for skirt!
Cindy
Never done a steak like this, it was perfectly cooked and I liked the outside browning. Thyme is delicate and I'd add more next time for a stronger presence without being overwhelming.
Karen
Obviously, there is more than one path to the perfect steak, and that’s a good thing. My version is salt the hot skillet, flip once, watch for the juice to bubble on top, double check with thermometer sideways through the end, deglaze pan with white wine, add one T of good butter, proceed with gilding the potatoes. Divine and 500 calories less.
Richard
Rather than dedicate 30 minutes of constant administration and flipping, I always reverse sear the beef, pork or lamb. The difference between the two outcomes are minimal to the point of questionable.
Boomer in CA
I follow America’s Test Kitchen reverse sear method. First, salt and pepper the steak, then warm it in a 265-degree oven for 10 minutes, then flip for another 10 minutes. Then into the preheated hot cast iron skillet. No oil, just Kosher salt. Used to swear by 4 minutes on a side. Recent research shows that flipping the steak every 60 - 90 seconds gets better results — the crust isn’t as thick and dense. I have a Thermoworks instant read thermometer to check the temperature.
Skordamou
This comment from Hula Frances thoroughly refutes the recipe-how confusing!
Jim
We should all make a New Year Resolution to be thoughtful on when and why to comment.
Hula frances
Having been a life long steak person (as was my mother and both grandmothers) I can pass on that most steaks (rib eye, NY strip, filet, porterhouse) should only be flipped once. Never mash the meat, never oil the pan (salt your seasoned cast iron pan with coarse salt) …. Skirt steak, hanger and the like are a but different…but on finer cuts, this is the standard. Butter, sauces, and toppings are served on the side after the steak has rested allowing the crust to fully form.
ltothec
Insisting on only flipping your steak once is the single best guarantee for an overcooked steak. That's why modern recipe writers, chefs, and now home cooks don't do it that way. You risk a lot and gain little. https://www.seriouseats.com/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results
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