Pan-Seared Marbled Beef

Cooking method

1. Step 1:

   

   Gather your ingredients. The meat should be at room temperature. Marbled beef is a prime, top-quality cut, and you don't want to bury its flavor under elaborate marinades or spices — salt and pepper are plenty. A clove of garlic and a sprig each of fresh rosemary and thyme are a nice touch, adding aroma that complements the beef beautifully.

2. Step 2:

   

   If the meat is frozen, thaw it on the bottom shelf of the refrigerator. Then rinse it under cool water and pat it thoroughly dry with paper towels. Vacuum-packed meat is usually already chilled — just blot off any excess moisture.

3. Step 3:

   

   I'm making chops, so I cover the meat with plastic wrap and pound it lightly on both sides. A quick note: the thicker the chop, the easier it is for a home cook to get right without overcooking it. Only pros can judge doneness by eye — otherwise you'll want a meat thermometer, though I'm going by the timer. And remember, steaks should not be pounded. Brush the prepared meat on both sides with refined vegetable oil.

4. Step 4:

   

   Heat the pan until it's screaming hot. Lay the steak in and sear for 1–2 minutes per side, then finish for another 1–2 minutes over lower heat. Turn the meat with tongs rather than piercing it, so the juices stay in instead of running out. Use a heavy-bottomed pan — cast iron, a thick aluminum skillet, or a good nonstick pan all work well.

5. Step 5:

   

   Transfer the meat to a warm plate. Season with salt and pepper to taste. Dot with butter and scatter over the finely chopped garlic and fresh herbs. Then tent the meat and let it rest for 5 minutes so the juices redistribute evenly.

6. Step 6:

   

   Serve the meat hot as a main course, with herbs and vegetables and a sauce if you like. It's excellent with a dry red wine.