Garlic Butter Seared Steak

Ingredients

• 1 lb sirloin steak
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp butter
• 4 cloves garlic
• 1 whole potato
• ½ whole zucchini
• ½ cup baby corn

Instructions

1. 1

   Take the steak out and pat it bone-dry on both sides with paper towels. This matters more than anything else: a dry surface browns into a crust, a wet one just steams gray. Season it hard all over with the full teaspoon of salt and the black pepper, press the seasoning in with your fingers, and let it sit out on the counter while you prep the rest.

2. 2

   Dice the potato into small half-inch cubes so it cooks quick and gets crispy. Cut the half zucchini into half-moon slices about a finger-width thick, and drain the baby corn. Smash and peel all 4 garlic cloves: leave 2 whole for the butter, and thinly slice the other 2.

3. 3

   Heat the olive oil in a big heavy pan (cast iron if you have it) over medium-high. When it shimmers, add the potato cubes in one layer. Cook, stirring every couple minutes, until they're golden on the outside and a fork slides through easily.

4. 4

   Throw in the zucchini and baby corn. Cook until the zucchini softens and picks up a few charred golden edges. Tip all the veg onto a plate and set it aside, but keep that same pan on the heat, you want those browned bits.

5. 5

   Crank the pan to high and let it get truly hot, about a minute. It's ready when a flicked drop of water skates across the surface and vanishes instantly. A little wisp of smoke is a good sign, not a bad one.

6. 6

   Lay the steak down away from you so you don't splash yourself, then leave it completely alone. Don't poke it, don't slide it. Let a deep brown crust build until the steak releases from the pan on its own when you nudge it.

7. 7

   Flip it once and sear the second side. For a juicy medium, you're looking for the steak to feel firm but still springy when you press the center, like the pad of your palm below the thumb.

8. 8

   Drop the heat to medium and add the butter, the 2 whole garlic cloves, and the sliced garlic. It'll foam up fast. Tilt the pan so the butter pools on one side, then spoon that golden garlic butter over the steak again and again. Pull the garlic before it goes past golden, burnt garlic turns bitter.

9. 9

   Move the steak to a cutting board and let it rest, untouched. This is non-negotiable, cut it early and all the juice runs out onto the board instead of staying in the meat.

10. 10

    Slice the steak against the grain (across those muscle lines) into thin strips so every bite is tender. Fan it over the warm veg and spoon the leftover garlic butter from the pan right over the top.

Tools you’ll need

• heavy skillet or cast iron pan
• tongs
• large spoon
• cutting board
• chef's knife
• paper towels
• plate

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