- Steak of your choice
- Four tablespoons of unsalted butter
- One teaspoon of black pepper
- One teaspoon of kosher salt
- Three smashed garlic cloves
- Three sprigs of fresh thyme and rosemary
- Remove the steak from the refrigerator and let it rest for about 30 minutes to one hour.
- Pat dry with paper towels to remove any excess moisture.
- After that, season your meat cut properly with some salt and pepper (if you’d like to add any additional seasoning, then go right ahead, but don’t overdo it).
- Place your skillet on the stove and let it heat for about 10 minutes; you could add a little bit of cooking oil or not in the pan and swirl the pan, so the oil spreads evenly.
- Add the steak and let it cook for a few minutes; add some unsalted butter and let it melt in the pan.
- Continue searing that side until it is golden brown, has a nice crust, and isn’t sticking to the pan before flipping it over and cooking the other side.
- Add your fresh herbs to the pan with some butter and baste the steak with the liquid in the pan; continue flipping and basting for about 6 minutes or until you reach the internal temperature of about 125°F-130°F for medium-rare doneness.
- Remove the steak and let it rest for about 5 minutes; after resting, carve the steak and serve however you’d like.
Making a tender steak on a stove is easy and if you’d still want more ideas and inspirations for your recipe, check out this video recipe.