1 (1.5-2)poundSteak (Porterhouse, Ribeye, or New York Strip (see notes)), bone-in, at least 1 1/2-inches thick
Kosher salt and freshly ground black pepper
3tbspcanola or vegetable oil
3cloves garlic, minced
Fresh parsley, to garnish
Remove your steak from the refrigerator and pat dry with paper towels. Once your steak is nice and dry, drizzle with olive oil. and sprinkle liberally with salt and pepper. Use your hands to rub the olive oil and seasoning all over the steak- sides, edges, etc.
Allow your steak to come to room temperature for at least 45-60 minutes.
As your steak comes to room temperature, gather any additional ingredients and tools and get them ready. You’ll need oil, butter, minced garlic (if using), large skillet, a spoon, tongs, and your meat thermometer.
Place a large heavy-bottomed skillet over high heat. Allow your skillet to get nice and hot for a minute or so before adding the oil. Allow the oil to get hot before adding the steak. Add your steak to the skillet and allow it to cook for 1 minute undisturbed.
After one minute use your tongs to carefully flip your steak. Allow the other side to cook for 1 minute, undisturbed. Then flip again.
Now, assuming you are right-handed (if you are left handed, it will be the opposite), take the handle of your skillet in your left hand and tilt the pan just slightly. In your right hand use a spoon to collect and baste the top of the steak with hot oil. Baste everywhere, but focus more on the New York Strip side as that has a higher fat content. Continue for 1 minute then flip.Repeat this same process for 1 minute on the other side.
By this point, your steak has been cooking for 4 minutes total (2 minutes on each side). Check the internal temperature of your steak with your digital meat thermometer.
Add the butter.
Continue flipping (every 30-60 seconds) and basting with butter. After 1-2 minutes more, add the garlic and check the internal temperature of your steak again (in the tenderloin side of your steak).
Continue until the thickest part of the tenderloin side registers 120-125 degrees F (49-52 degrees C) for a medium-rare steak or 130 degrees F. (54 degrees C) for medium.
Immediately transfer steak to a large plate and allow it to rest for at least 5 minutes. Serve with pan drippings and garnished with fresh chopped parsley, if desired. Enjoy!
The best steak for this recipe would include the Porterhouse (T-Bone), New York Strip (Top Sirloin), or Ribeye.