The Tipsand Tricks to the Perfect Seared Steak

Pat the steak dry with paper towels and season generously with kosher salt and freshly ground black pepper on all sides.

Heat a heavy‑bottomed skillet (preferably cast iron) over medium‑high heat and add the neutral oil.

Hold the steak upright with tongs and render the fat cap for 1–2 minutes until the fat is golden and crisp.

Lay the steak flat in the skillet; cook undisturbed for 3–4 minutes until a deep, golden‑brown crust forms, then flip and sear the other side for another 2–3 minutes.

Add 1 tbsp of butter, the crushed garlic, and the rosemary (or thyme) to the pan; baste the steak by spooning the melted butter over it for about 1 minute.

Transfer the skillet to a pre‑heated 375°F oven and roast for 5–7 minutes, or until the internal temperature reaches 130°F for medium‑rare. Remove the steak and let it rest on a cutting board for 5–10 minutes.

Discard excess fat from the skillet, leaving about 1 tbsp of drippings. Over medium heat, sauté the minced shallot for 1 minute.

Deglaze the pan with the red wine, scraping up browned bits, and reduce the liquid until it is "au sec" (almost dry).

Add the broth and simmer until the sauce thickens enough to coat the back of a spoon.

Remove the pan from heat and whisk in the remaining 1 tbsp cold butter for a velvety finish; adjust seasoning with salt and pepper as needed.

Slice the rested steak against the grain into thick slices, drizzle with the red‑wine pan sauce, and serve immediately.