Ingredients

• 1 lb ribeye or New York strip steak
• 1 tsp salt (or to taste)
• 2 tbsp unsalted grass-fed butter, divided
• 2 sprigs fresh rosemary
• 2 garlic cloves, peeled and smashed
• Freshly cracked black pepper, to finish

For the Steak Dripping Pan Sauce

• Steak drippings and the garlic and rosemary used for basting
• 1 tbsp grass-fed butter
• 2 tbsp beef broth

Instructions

1. Pat the steak very dry with paper towels. Generously season both sides with salt, pressing it lightly so it adheres.
2. Preheat a cast-iron skillet over medium-high heat until it is very hot. No oil or butter is necessary for the initial sear—use the dry, hot pan to form a crust.
3. Place the steak in the skillet and leave it undisturbed so a brown crust forms. Sear about 2–3 minutes per side for rare, 4–5 minutes per side for medium, or 6–7 minutes per side for well-done, adjusting time for thickness.
4. After searing both faces, quickly sear the edges of the steak to render any fat and ensure an even crust all around.
5. Lower the heat to medium-low. Return the steak to the pan and add 1 tbsp butter, the rosemary sprigs, and the smashed garlic. Tilt the skillet and use a spoon to baste the steak with the melted butter, rosemary, and garlic for about 1–2 minutes per side. Basting infuses the steak with aromatic flavor and helps finish the cook gently.
6. Remove the steak from the skillet and transfer to a cutting board. Let it rest for up to 5 minutes to allow the juices to redistribute—this keeps the steak juicy when sliced.
7. While the steak rests, bring the skillet back to medium heat. Add the remaining 1 tbsp butter and 2 tbsp beef broth to the pan. Scrape up the fond (the flavorful browned bits) from the bottom of the skillet and let the pan sauce simmer for about 2 minutes until it reduces and slightly thickens.
8. Pour the pan sauce into a small serving bowl and set aside. Slice the steak against the grain into even slices and arrange on a serving platter. Season with freshly cracked black pepper to taste.
9. Serve the sliced steak with the warm rosemary-garlic pan sauce spooned over or on the side. Enjoy immediately.

Tips for Success

• Choose a steak 1–1.5 inches thick for the best balance of crust and tender interior.
• Bring the steak to near room temperature for 20–30 minutes before cooking if time allows. This promotes even cooking.
• Dry the steak thoroughly before salting—moisture prevents a good sear.
• Use a very hot cast-iron skillet for a superior crust. If oil is needed (for very lean cuts), choose a high smoke point oil like avocado or grapeseed.
• Always slice against the grain to shorten muscle fibers and maximize tenderness.

Variations and Pairings

This recipe is a great foundation for small variations: add a splash of red wine to the pan sauce for depth, or stir in a teaspoon of Dijon mustard for a touch of tang. For sides, classic pairings include creamy mashed potatoes, roasted or herb-roasted potatoes, a simple caprese salad, or a crisp fennel and apple salad with goat cheese. These sides complement the steak without overpowering its flavor.

Nutrition

Calories (per serving, approximate): 735 kcal. Nutrition values are estimates and can vary based on specific ingredients and portion sizes.

Notes

The listed nutrition does not include optional ingredients or side dishes. Adjust seasonings to your taste and remember that resting the steak is essential for a juicy result.