The Best Steak Ever

I feel like I am almost betraying myself by posting this recipe, because this is truly one of my most famous staples. These bad ass steaks are easily the Kings of the steak kingdom. The great thing about this is that it is so stupidly easy to make, but it comes out all fancy- like and you become this impressive god of the meat. I kid you not, it is one of the simplest recipes ever. I don't even have official measurements to give you guys, because everything is very casual and nonchalant, like you're a natural or something. So go forth, take my wisdom and skill, and make it your own. Oh, and by the way, pan seared steak kicks grilled steak's butt.

                         Feeds 1                    

  • 1 Cut of tenderloin steak
  • Himalayan or sea salt
  • Freshly ground pepper
  • Fresh OR dry rosemary 
  • Butter

1. Bring your steak to room temperature. I usually take mine out of the fridge and let it sit on the counter for one hour.

2. Pat the steak dry with paper towel. Season generously with salt, pepper and rosemary on both sides. I say generously because a lot of the seasoning will come off in the frying pan. Obviously, don't overdo it, but you can put a little more than you would think you should. 

3. Set aside for another 10 minutes, to let the meat really absorb the spices.

4. Heat a frying pan to medium heat. It needs to be FULLY heated to the medium level. Cut two thick slices of butter and throw them on a pan. When they start to bubble and sizzle around, your pan is ready.

5. Place your steak on the frying pan. DO NOT MOVE IT. Leaving the steak on the pan untouched allows it to form a nice, golden sear. Make sure your pan is always well buttered.

6. Cook your steak for 3.5 minutes on one side. This, for me, is a safe bet for any average sized cut. If its a thick tenderloin steak, I will cook it for 4 minutes on the first side. Flip the steak and add more butter.

5. To check for doneness on your final side, you can do the finger test. I like my steaks medium rare, so I will cook for 3.5 minutes on the second side, or until my steak feels like the fleshy area below my thumb when I make a circle with my thumb and middle finger. If you like your steak cooked more, leave it on for 30 seconds more. Do not overcook! Personally, 4 minutes on one side and 3.5 on the other is my sweet spot for steaks.

6. Remove the steak from heat and allow it to sit for 5-10 minutes to ensure that the juices are evenly distributed throughout the steak. Enjoy!