Ingredients:
- 1 steak cut (choose from: ribeye, New York strip, T-bone, filet mignon, porterhouse, flank, skirt, or chuck eye), 1 to 1.5 inches thick
- 1 tablespoon ghee
- Salt and pepper to taste
- 1-2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon dried rosemary or 1 teaspoon fresh rosemary, chopped
Instructions:
- Season the Steak
Season the steak with salt and pepper. Let it sit at room temperature for about 30 minutes. - Heat the Skillet
Heat a skillet over medium-high heat and add the ghee. - Sear the Steak
Once the ghee is melted and hot, add the steak to the skillet and sear for about 4-5 minutes on the first side. - Add Garlic and Rosemary
Flip the steak and immediately add the minced garlic or garlic powder and rosemary to the skillet. - Finish Cooking
Continue to cook the steak for an additional 4-5 minutes, or until it reaches your desired level of doneness. - Rest the Steak
Remove the steak from the skillet and let it rest for 10 minutes before serving.
This method can be used with any of the steak cuts listed, providing a flavorful and juicy result. Adjust the cooking time as needed based on the thickness and cut of the steak to achieve your preferred doneness.