Go For It/ Recipes

The Perfect Steak

The Perfect Steak

SO many ways to make a steak!  It’s SO CONFUSING, RIGHT?  After several attempts I feel like I have found the path to The Perfect Steak!

I don’t make steak often because it’s pretty pricey or if you find a less expensive cut of meat it’s not always the best, lacks flavor or if can be super tough. I like a rib-eye or a new york strip if my budget allows.  Again, these cuts are not for everyday meals, I usually make these cuts of meat once or twice a month.

The MOST IMPORTANT step in making The Perfect Steak is to bring the steak to ROOM TEMP (about 15-20 minutes usually, a longer won’t hurt) before cooking, don’t rush this step.  It will make your steak so much more tender but more importantly bring your steak to room temp before you cook it will insure your desired cooking temperature and it will cook through evenly.

Once you bring your steak to ROOM TEMP add your desired seasonings, I like to use M SALT, and Primal Palate Steak Seasoning.  I trust these brands and I know they use clean seasonings and both of these vendors are legit and well respected in the clean eating community.  If you do not have these brands or want to try them use kosher salt, ground black pepper, garlic powder, onion powder or any seasoning you’d like.  I also like chili powder and paprika on my steaks from time to time.

Another important step is fresh GARLIC, ROSEMARY and BUTTER, yes BUTTER.  It’s OK, butter isn’t a bad thing unless you’re just eating it right from the package on a daily basis.  I use grass fed butter or you can use Ghee if you’re on Whole30 or prefer to eat Whole30 outside of a Whole30 window. Cut your butter into small cubes, mince your fresh garlic and leave your rosemary intact and on the stem.

In a large cast iron skillet heat to medium, once at medium turn it up to high heat.  Add butter to the pan, allow it to heat up and melt.  Once the butter is melted and starts to brown a bit add your ROOM TEMP steaks. Leave them in their first side for 5-8 minutes (do not bother them at this stage, don’t keep looking under, leave them alone) at about 5-8 minutes lift one of the steaks up on the end and look for it to be a golden brown, is so flip them over, turn heat back down to medium and add a pat of butter on the top of each steak, the and the garlic and rosemary to the pan, spooning the melted butter, garlic and rosemary mixture over the steaks as the complete their cooking process.  I like my steaks medium plus (warm pink center) so another 5-8 minutes is usually about right for me.  You may have to test your cooking time a bit per how you like to enjoy your steaks and keep in mind their thickness will play into your cooking process time as well. TIP: do not old school cut into the steak while it’s cooking to see the color inside, it’s really a NO NO and all of your juices will run out and you’ll end up with a dry steak. Trust me please! You can also use a meat thermometer to gauge your temperature, I have linked the temp chart here, it includes Chef and USDA standards.

Once you have your steaks to your desired temperature, remove steaks from the skillet on to a cutting board, pour the remaining butter, garlic and rosemary over the steaks and let rest on the cutting board for about 5-8 minutes before slicing or serving.


The Perfect Steak

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Brandy Sanchez
Prep Time: 15/20 minutes Cooking Time: 20/30-minutes Total Time: 45-minutes

The Perfect Steak


  • Rib-eye or new york strip steak (or any cut is fine just be aware it may not be the flavor or texture you're wanting)
  • 4 cloves of fresh garlic (chopped or minced)
  • 2 sprigs of rosemary (I use one sprig per steak)
  • Kosher Salt (suggestion in post)
  • Ground Pepper (suggestion in post)
  • Steak Seasoning (suggestion in post)
  • Garlic powder (suggestion in post)
  • 4-5 pats of grass fed butter or a couple of tbsp of Ghee



Let steaks come to ROOM TEMP, no exception to this step, DO NOT SKIP THIS STEP


Add desired seasonings


Heat cast iron skillet to medium heat, then turn up to high heat, add 2-3 pats of butter to the pan


Cook the steaks on high the first side until golden brown (5-8 minutes for medium plus)


Once the first side is golden brown flip the steaks, turn heat back down to medium and add a pat of butter of ghee on the top of each steak


Add the garlic and rosemary to the pan and spoon on top of the second side while it finishes it's cooking process


Let cook to desired temperature, use a meat thermometer if needed (I linked the steak temp chart in the post)


Once at desired temperature, remove from the pan onto a cutting board, pour the remaining melted butter, garlic and rosemary from the pan and then let rest 5-8 minutes before serving or slicing


Love, Olive and Honey

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