Steak Recipe

Name: Lot Six Bar & Restaurants Steak Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 pieces boneless ribeye or New York strip steak; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 tsp garlic powder; 2 tbs neutral high-heat oil (canola, grapeseed, or vegetable); 2 tbs unsalted butter; 3 pieces fresh garlic cloves, lightly crushed; 2 pieces fresh thyme or rosemary sprigs; 1 tsp flaky sea salt (for finishing); 1 tbs fresh parsley, chopped; 2 pieces lemon wedges

Inspired by Lot Six Bar & Restaurant

Time45m

Serves2

Make Steak Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

2 pieces boneless ribeye or New York strip steak

2 tsp kosher salt

1 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

Cooking fat & aromatics

2 tbs neutral high-heat oil (canola, grapeseed, or vegetable)

2 tbs Unsalted butter

3 pieces fresh garlic cloves, lightly crushed

2 pieces fresh thyme or rosemary sprigs

Finish (optional)

1 tsp flaky sea salt (for finishing)

1 tbs Fresh parsley, chopped

2 pieces lemon wedges

Method

Steak

Bring to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and leave them loosely covered at room temperature. Pat both sides dry with paper towels.

Season

Evenly season both sides and the edges of the steaks with the kosher salt, then sprinkle with the black pepper and garlic powder. Press seasoning into the meat so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat. Heat until very hot, about 4–6 minutes. The pan should be smoking slightly when ready.

Sear

Add the high-heat oil to the hot skillet and swirl to coat. Carefully place steaks in the pan, laying them away from you to avoid splatter. Sear undisturbed for 2.5–4 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–4 minutes for medium-rare (internal temp 125–130°F / 51–54°C). Adjust time for thickness and desired doneness.

Baste with butter and aromatics

With the steaks flipped, reduce heat to medium. Add the butter, crushed garlic cloves, and thyme/rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the butter and aromatics for 1–2 minutes. This builds flavor and helps finish cooking.

Rest

Transfer steaks to a cutting board and loosely tent with foil. Let rest for 5–10 minutes (5 minutes for thinner steaks, 8–10 for thicker cuts) so juices redistribute.

Finish and serve

Sprinkle flaky sea salt and chopped parsley over the steaks. Slice against the grain if serving sliced, squeeze a little lemon over if desired, and serve immediately.

Cooking fat & aromatics

Use the neutral oil to get the pan to the right temperature without burning. Add butter, garlic, and herbs after flipping so the aromatics infuse the butter and can be spooned over the steak while it finishes cooking.

Finish (optional)

For presentation and flavor, finish with a light sprinkle of flaky sea salt, a scattering of chopped parsley, and optional squeeze of lemon. Serve immediately while hot.