Ingredients:

• 2 ribeye or New York strip steaks (1-inch thick, about 10-12 oz each)
• 1 tbsp olive oil (optional, to coat the pan if desired)
• Salt and freshly cracked black pepper, to taste
• 2-3 garlic cloves, smashed
• 2-3 sprigs of fresh rosemary or thyme
• 2 tbsp unsalted butter (optional for basting)

Directions:

1. Preheat the Grill Pan
   Place the Platinum Grill Pan on medium heat and let it preheat for 2-3 minutes. No need for added oil or grease due to the non-stick surface unless you prefer it.

2. Season the Steak
   Pat the steaks dry with paper towels to ensure a good sear. Generously season both sides with salt and black pepper.

3. Sear the Steaks
   Place the steaks on the preheated Platinum grill pan. Let them sear without moving for 3-4 minutes on one side to develop grill marks. Flip the steaks and cook for another 3-4 minutes for medium-rare (adjust cooking time based on desired doneness).

4. Add Aromatics
   During the last 1-2 minutes of cooking, add the garlic, rosemary, or thyme to the pan for added flavor. If using butter, add it and gently baste the steaks with a spoon.

5. Rest the Steaks
   Remove the steaks from the grill pan and let them rest on a plate covered loosely with foil for about 5 minutes to retain the juices.

6. Optional Trivet Feature
   Use the Platinum Grill Pan’s trivet to keep the steaks warm while you prepare any side dishes, like vegetables or a sauce.

Suggested Pairings:

• Grilled asparagus
• Garlic mashed potatoes
• A side of chimichurri or steak sauce

Enjoy restaurant-quality steak prepared effortlessly on your Platinum Grill Pan! Let me know if you’d like a recipe for a complementary side or sauce.