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Pan-Seared Steak
Servings: 2

INGREDIENTS
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

PREPARATION
1. Generously season all sides of the steak with salt and pepper.
2. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
3. Sear the steak for 3-4 minutes on the first side, then flip. Times may vary depending on the thickness of the steak.
4. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
5. Baste for about 3 minutes, then flip and baste the other side for about 15 seconds.
6. Turn the steak on its side and cook to render off any excess fat.
7. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.

Pan-Seared-To-Oven Steak
Servings: 2

INGREDIENTS
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

PREPARATION
1. Preheat oven to 400˚F/200˚C


2. Generously season all sides of the steak with salt and pepper.
3. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
4. Sear the steak for 2-3 minutes on the first side, then flip.
5. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
6. Baste for about 2 minutes, then flip and baste the other side for about 15 seconds.
7. Turn the steak on its side and cook to render off any excess fat.
8. Put the pan in the oven and bake for about 5-7 minutes for Med. Rare.
9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.

Reverse-Seared Steak
Servings: 2

INGREDIENTS
1 (2-inch thick) rib eye steak, preferably USDA Prime
Salt
Pepper
3 tablespoons canola oil
2 tablespoons butter
2 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

PREPARATION
1. Preheat oven to 200°F/95°C.
2. Generously season all sides of the steak with salt and pepper.
3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
4. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
5. Sear the steak for 1 minute on the first side, then flip.
6. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
7. Baste for about 1 minutes, then flip and baste the other side for about 15 seconds.
8. Turn the steak on its side and cook to render off any excess fat.
9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.


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