Cast Iron Pan Seared Steak


16-24 oz Bone-In Ribeye, Tenderloin, Strip, etc. 
2 T Black Pepper medium grind 
2 T Kosher Salt 
1 T Granulated Garlic 
3 T Oil (grapeseed oil, duck fat, vegetable, etc.) 
1 Stick Butter 
2 Fresh Rosemary Sprigs 
4 Garlic Cloves, whole peeled 
1 Fresh Lemon, cut in half 
Compound Butter 
Flaky Sea Salt 


1. If Steaks are refrigerated, remove from refrigerator and set aside to bring up to room temperature at least 30-45 minutes before searing. 

2. Pre-Heat oven to 350°. 

3. In small mixing bowl, combine Black Pepper, Kosher Salt and Granulated Garlic, and mix by hand until thoroughly integrated. 

4. Season Steaks with seasoning mixture on all sides. 

5. Pre-heat large Cast Iron skillet on medium-high heat. 

6. Add Oil to skillet and heat just until it begins to bubble. Add Steaks and sear on all sides for about 2 minutes per side, depending upon thickness. 

7. Once Steaks are seared, add Butter, Rosemary and Garlic Cloves to skillet and baste continuously for 1 minute on each side, carefully tipping skillet toward you to partially remove from heat as you baste. 

8. Remove from stovetop, and place skillet and steaks in pre-heated oven until cooked to medium rare with an internal temperature of 115°. 

9. Remove from oven, cover and let rest 5 minutes. Top with a squeeze of Lemon juice, Compound Butter, a sprinkle of Sea Salt, and serve