This is a delicious way to cook a steak to get that wonderful crust on the outside.
First, season the steak (we seared a sirloin, but searing is great with a flat iron too) with Hilltop salt & pepper rub. Our rub has the perfect blend of sea salt & other salts to enhance the steaks flavor. It's a simple rub that pairs deliciously with our dry-aged meats. Pat the steak down with a paper towel until it is nice and dry so there is no moisture on both sides and so it is nice & dry. Next, add a generous amount seasoning. Now allow the steak to sit for about 45 min. This allows the salt to soak into the meat, and also allows the steak to warm up to room temperature. This helps the center cook evenly with the rest of the steak when you cook it at a high temperature for searing.
Next add heat to your skillet. Make sure it is very hot. You can sprinkle a little water on the pan and if the water evaporates it means it is hot enough to add the oil.
Next, add olive oil to your pan. I used a cast iron pan but you don't have to have one. However, cast iron pans are a worthy investment! Add enough olive oil to cover the bottom of the pan.
Slice 5-6 pats of butter & add to the skillet with the steak. After the meat cooks for a few minutes & the butter has melted, tilt your pan and baste the steak with the juices.
Cook the steak on one side for about 2-3 minutes for medium rare. Longer for a more done steak. Flip to the other side. Add more pats of butter & repeat basting process.
The steak will be done when the internal temperature is about
-130-140 degrees for medium rare
-140-150 for medium
-160-170 for well done
Allow your steak to rest wrapped in tin foil for about 10-15 minutes to allow the juices to redistribute throughout the steak.
Once the steak has rested, place on cutting board & slice to serve. Enjoy!