Recipe: The Perfect Steak (for Dad!)

Khalil shares a recipe that any hungry man would gladly sink his teeth into.

By Khalil Hymore

These our dad doesn't indulge in red meat too often, favoring more healthful options like fresh fish and hearty vegetables. But on special occasions he still loves a good steak, and what could be finer than a nice dry-aged T-bone or porterhouse? Even though it might seem like an extravagant cut, I think dad is definitely worth it!


Cooking THE perfect steak isn't as difficult as you might think. The key? A smoking hot pan ensuring a deep dark crust on the outside sealing in flavorful juices. I learned how to perfectly cook a steak when I worked at Tom Colicchio's Craftsteak Restaurant in New York City, fresh out of culinary school. Though I worked in the pastry department, I spent many evenings observing the grilling, roasting, and searing of countless cuts of steak.

Makes 2 servings

2 tablespoons canola oil
1 large 2-inch thick porterhouse or T-bone steak, about 1 1/2 pounds
1 1/2 teaspoons kosher or sea salt
1 teaspoon ground black pepper
1 teaspoon smoked paprika
1 tablespoon unsalted butter
6 to 8 sprigs fresh thyme
2 large cloves garlic, crushed

Heat a large cast iron skillet over medium heat and add the oil. Combine the salt, pepper, and paprika and rub all over both sides of the steak with salt and pepper and place in the hot pan. Cook the steak until well browned, about 8 to 10 minutes.

Flip the steak and add the butter, thyme, and garlic cloves to the pan. Cook the steak, basting with the butter and oil mixture, until medium rare about 10 minutes more.

Transfer steak to a plate and let rest for about 10 minutes. Slice the meat cleanly off each side of the bone and thinly slice. Serve to dad, with the traditional steakhouse sides such as steak sauce, creamed spinach, and baked potato.