Pan-Seared Steak with Garlic Herb Butter

• •2 (1.5-inch thick, about 1.25-1.5 lbs each) Ribeye or New York Strip Steaks
• •2 tsp Kosher Salt
• •1 tsp Freshly Ground Black Pepper
• •2 tbsp High Smoke Point Oil (Grapeseed, avocado, or canola oil)
• •1 cup Unsalted Butter ((1 stick))
• •6 cloves Garlic (Smashed, skin on or peeled)
• •3 Fresh Rosemary Sprigs
• •3 Fresh Thyme Sprigs

Instructions

1. 1

   Remove steaks from the refrigerator 30-60 minutes before cooking. Pat them thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.

2. 2

   Heat a heavy-bottomed skillet, preferably cast iron, over high heat until it begins to lightly smoke (about 3-5 minutes). Add the high smoke point oil to the hot pan.

3. 3

   Carefully place the seasoned steaks in the hot pan. Sear undisturbed for 2-3 minutes per side until a deep, golden-brown crust forms. Reduce heat to medium.

4. 4

   Add the unsalted butter, smashed garlic cloves, rosemary, and thyme sprigs to the pan. The butter will melt quickly and foam.

5. 5

   Tilt the pan slightly and, using a large spoon, continuously baste the melted butter mixture over the steaks for 3-5 minutes, flipping the steaks once halfway through. Continue basting until the steaks reach your desired internal temperature (e.g., 125-130°F for medium-rare, 130-135°F for medium).

6. 6

   Remove the steaks from the pan and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and moist steak.

7. 7

   Slice the steaks against the grain into thick slices. Spoon the remaining garlic herb butter from the pan over the sliced steak before serving.

Chef's Tips

• 💡Always pat your steak very dry before seasoning and searing. Moisture on the surface will steam the steak instead of creating a crisp, brown crust.
• 💡Don't be shy with the seasoning! A good steak needs a generous amount of salt and pepper to enhance its flavor.
• 💡Use a meat thermometer for precise doneness. This is the most reliable way to achieve your preferred level of doneness without overcooking.
• 💡Resting the steak is crucial. Skipping this step will result in juices flowing out when sliced, leading to a drier steak.
• 💡Ensure your pan is screaming hot before adding the oil and steak. This is key to developing that desirable crust quickly.