It seems like you’re asking about how to make a steak with beef. Here’s a simple and delicious recipe for cooking a classic beef steak:

Perfect Pan-Seared Beef Steak Recipe

Whether you’re a beginner or an experienced cook, a perfectly seared steak is a satisfying meal. This recipe is for a pan-seared steak, which gives you a crispy exterior and a juicy, tender interior. You can use a variety of cuts of beef such as ribeye, sirloin, filet mignon, or New York strip—just adjust the cooking time according to the thickness of the steak.

Ingredients:

• 1 beef steak (ribeye, filet mignon, New York strip, or sirloin, about 1 inch thick)
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter (for searing)
• 2 cloves garlic, smashed (optional for flavor)
• 1-2 sprigs fresh thyme or rosemary (optional)
• 1 tablespoon butter (optional, for finishing the steak)

Instructions:

1. Prepare the Steak:
   • Take the steak out of the fridge at least 30 minutes before cooking. This ensures that the steak is at room temperature, which helps it cook evenly.
   • Pat the steak dry with paper towels to remove any excess moisture. This is key to getting a good sear on the steak.
   • Season both sides generously with salt and pepper. You can also add any other seasonings or marinades you prefer, but a simple salt and pepper seasoning works best to highlight the natural beef flavor.
2. Heat the Pan:
   • Heat a heavy skillet (cast iron is ideal) over high heat for about 5 minutes. A hot pan is crucial to achieving a good sear.
   • Add olive oil or butter to the pan. If you’re using oil, wait until it shimmers before adding the steak. If you’re using butter, let it melt completely and bubble but not burn.
3. Sear the Steak:
   • Place the steak in the hot pan, laying it away from you to avoid splattering. Do not move the steak for the first few minutes to allow it to develop a nice sear.
   • Sear the steak for about 3-4 minutes on the first side, depending on the thickness of the steak and the level of doneness you want. A good rule of thumb is that the steak should have a deep brown color on the seared side.
4. Flip and Cook the Other Side:
   • Flip the steak using tongs and sear the other side for another 3-4 minutes for medium-rare. For a different level of doneness, adjust the time:
     • Rare: 2-3 minutes per side
     • Medium-rare: 3-4 minutes per side
     • Medium: 4-5 minutes per side
     • Well done: 5-6 minutes per side
5. Add Garlic and Herbs (Optional):
   • For extra flavor, you can add smashed garlic and a sprig or two of fresh herbs (like thyme or rosemary) to the pan after flipping the steak. You can spoon the melted butter and herb mixture over the steak while it finishes cooking to infuse more flavor.
6. Finish with Butter (Optional):
   • Once the steak is seared on both sides, you can add a tablespoon of butter to the pan and let it melt. Tilt the pan slightly and spoon the melted butter over the steak as it cooks for the final minute.
7. Check for Doneness:
   • Use a meat thermometer to check the internal temperature of the steak:
     • Rare: 120-125°F (49-52°C)
     • Medium-rare: 130-135°F (54-57°C)
     • Medium: 140-145°F (60-63°C)
     • Medium-well: 150-155°F (66-68°C)
     • Well done: 160°F+ (71°C+)
   • Keep in mind that the steak will continue cooking slightly once it’s removed from the pan due to residual heat.
8. Rest the Steak:
   • Remove the steak from the pan and place it on a cutting board or plate. Let it rest for 5-10 minutes before cutting into it. This allows the juices to redistribute, keeping the steak juicy and tender.
9. Serve:
   • Slice against the grain if you’re serving a steak like sirloin or flank. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Tips for the Perfect Steak:

• Don’t overcrowd the pan: If you’re cooking more than one steak, cook them one at a time. Overcrowding the pan can cause the steaks to steam rather than sear.
• Let the steak rest: Resting the steak is essential to retaining its juices, so don’t skip this step!
• Use a cast-iron skillet: For the best sear, use a heavy pan like a cast iron skillet. It holds heat well and cooks the steak evenly.
• Use tongs to flip: Use tongs to flip the steak instead of a fork. Piercing the steak with a fork releases juices, which can make it less tender.

Conclusion:

Pan-searing a beef steak is one of the simplest and most effective ways to cook a delicious, tender steak. The high heat creates a beautiful crust on the outside while keeping the inside juicy and flavorful. With a few simple ingredients, you can enjoy a perfectly cooked steak at home.