How to make steakhouse-quality steak in the house. Action 1: Purchase a terrific steak from an excellent butcher. Action 2: Salt it freely. Action 3: Slowly develop a crusty sear. Step 4: Butter. Butter?! Yep – butter. Browned, nutty butter will provide warm taste to every bite. It’s the trick to practically all the terrific steakhouse suppers you have actually ever had.

Components

• 1 1 3/4″- thick bone-in rib eye (about 1 1/2 pound.)
• Kosher salt, newly ground pepper
• 2 tsp. grease
• 3 Tablespoon. saltless butter
• 4 tablespoons fennel pollen
• 2 sprigs rosemary
• 2 garlic cloves, crushed
• Flaky sea salt

Preparation

• Season steak kindly with kosher salt and pepper and let sit at space temperature level 1 hour.

• Heat a dry big frying pan, ideally cast iron, over medium-high, then include oil. As quickly as oil is smoking cigarettes, cook steak, turning every 2 minutes or two, up until a deep brown crust kinds and the internal temperature level is a couple of degrees listed below your preferred doneness (120 ° – 125 ° for medium-rare ), 8 – 10 minutes.

• Include rosemary, garlic, and butter to frying pan, tilt pan towards you so that butter swimming pools on one side, and utilize a big spoon to constantly baste steak with butter. Continue up until butter is no longer bubbling and it smells nutty and is starting to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak ought to reach an internal temperature level of 125 ° – 130 °.)

• Cut meat from bone and piece versus the grain 1″ thick. Spoon some instilled brown butter over steak and spray with sea salt, fennel pollen.