Seared Steak


2 ribeye or New York steaks ( about 12 oz each) or 4 (6 oz) filet mignon

1 teaspoon salt

1 teaspoon black ground pepper

2 tablespoon butter

1 teaspoon EPIS

1 tablespoon Olive Oil



Pat dry Steak.

Season steaks on both side with salt and ground pepper and one side with EPIS.

Heat oil in a cast iron skillet over medium until its very hot.

Set the steaks in the pan using a tong.

Cook for 3 minutes then flip.

Cook second side for :

3- 4 minutes (medium-rare)

4-5 minutes (medium)

5-6 minutes (well done)

On the last minute of cooking, add butter. Tilt the pan to spoon butter and pour over steak.

Transfer to plate. Let rest 5-10 minutes before slicing.