Ingredients:

  • 2 (6-8 oz / 170-225g) steaks, about 1-inch thick (Ribeye, New York Strip, or Filet Mignon recommended)
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2.5g) black pepper, freshly ground
  • Optional: 1 clove garlic, minced
  • Optional: 1 tablespoon (15g) unsalted butter

Instructions:

  1. Pat the steaks dry with paper towels. Rub the steaks with olive oil. Season generously with salt and pepper (and minced garlic, if using).
  2. Position the oven rack about 4-6 inches (10-15 cm) below the broiler. Preheat the broiler on high for at least 5 minutes.
  3. Place the steaks on the broiler pan or wire rack. Broil for 4-6 minutes per side for medium-rare, adjusting time based on thickness and desired doneness. Use an instant-read thermometer to check internal temperature: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C), Well-Done: 155°F+ (68°C+)
  4. Remove the steaks from the broiler and place them on a clean plate. Optional: Top each steak with ½ tablespoon of butter. Tent loosely with foil and let rest for 5-10 minutes before slicing.
  5. Slice the steak against the grain. Serve immediately.