Print

Bobby Flay Best Steak Recipe

Bobby Flay Best Steak
Print 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.

Ingredients

Scale

  • 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

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.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-best-steak-recipe/