Bobby Flay Best Steak Recipe

Name: Bobby Flay Best Steak Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 ribeye or New York strip steaks (about 1 ½ inches thick); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 2 cloves garlic, smashed; 2 sprigs fresh rosemary or thyme (optional); 2 tablespoons unsalted butter

fromchefbobbyflayrecipes.com chefbobbyflayrecipes.com/bobby-flay-best-steak-recipe

Bobby Flay’s signature steak method relies on simple seasoning—salt, pepper, and sometimes a touch of garlic or herbs—to highlight the natural flavor of the beef. The steak is seared over high heat to develop a flavorful crust, then rested to lock in juices. His technique works for ribeye, strip steak, tenderloin, or any premium cut you prefer.

25 min

cook 10 min

American

Ingredients

Instructions

Bring steak to room temperature – Take the steak out of the refrigerator 30–40 minutes before cooking for even heat distribution.
Season generously – Pat the steak dry with paper towels, then rub both sides with olive oil, salt, and pepper.
Preheat your pan or grill – Heat a cast-iron skillet or grill to high until very hot.
Sear the steak – Place the steak in the pan or on the grill and cook for 3–4 minutes per side, without moving it, until a deep brown crust forms.
Add flavor – In the last minute, add butter, garlic, and herbs to the pan. Spoon melted butter over the steak for extra flavor.
Check doneness – For medium-rare, the internal temperature should reach 130°F (54°C).
Rest before slicing – Transfer steak to a cutting board and let rest for 5–10 minutes before slicing.