Pan-Seared Steak with Garlic Herb Butter
Achieve a perfectly seared, restaurant-quality steak at home with a golden-brown crust and a tender, juicy interior, finished with a luscious, aromatic garlic herb butter.
Ingredients
- •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)
- •1/2 cup Unsalted Butter ((1 stick))
- •6 cloves Garlic (Smashed, skin on or peeled)
- •3 Fresh Rosemary Sprigs
- •3 Fresh Thyme Sprigs
Instructions
- 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.
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.
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.
Add the unsalted butter, smashed garlic cloves, rosemary, and thyme sprigs to the pan. The butter will melt quickly and foam.
- 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.
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.
Slice the steaks against the grain into thick slices. Spoon the remaining garlic herb butter from the pan over the sliced steak before serving.
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.
Recipe from TheCookbook.ai
Created by Basil Roux