Some people like a grilled skirt steak cooked to a pinkish medium, while others like a cast-iron skillet charred porterhouse finished to a juicy medium-rare. Still others prefer their ribeye steak ...
This is approximately the level of resistance you should feel for a medium rare steak when similarly jabbed in the center of the meat. (Quick aside here about clean and/or gloved hands.
Add the steak and brown 2 minutes, turn and brown 2 minutes. Sprinkle with salt and pepper to taste. A meat thermometer should read 130 degrees for medium-rare for a 1/2-inch-thick steak.
STEP FIVE: Meanwhile, mash together the butter, parsley, chives, garlic, and rosemary in a small bowl until it’s well combined. STEP SIX: Slice the steak against the grain into ¼-inch-thick pieces.