Ingredients:

  • 2 Steaks (Ribeye, New York Strip, or Sirloin), approximately 1-inch thick (225-285g each)
  • 1 tablespoon Olive Oil (15ml)
  • 1 teaspoon Kosher Salt (5g)
  • 1/2 teaspoon Black Pepper, freshly ground (2.5g)
  • 1 clove Garlic, minced (optional)
  • 1 tablespoon fresh herbs, such as thyme or rosemary, chopped (optional)

Instructions:

  1. Pat the steaks dry with paper towels. This is crucial for a good sear.
  2. Drizzle both sides of the steak with olive oil. Season liberally with salt, pepper, garlic (if using), and herbs (if using).
  3. Place the oven rack in the highest position, about 4-6 inches from the broiler.
  4. Turn on the broiler and let it preheat for at least 5 minutes. This ensures even cooking.
  5. Place the steaks on the broiler pan and carefully slide it into the oven.
  6. Broil on the first side for 4-6 minutes.
  7. Use tongs to flip the steaks.
  8. Broil on the second side for another 4-6 minutes.
  9. Use an instant-read thermometer to check the 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+).
  10. Remove the steaks from the oven and let them rest for at least 5 minutes before slicing against the grain.