Pan-Seared Steak with Brown Butter and Thyme
Ingredients
- 2 pieces (8 ounces each)beef steak (ribeye or New York strip)
- ·kosher salt
- ·black pepper
- 3 tablespoonsbutter
- 4 sprigsfresh thyme
- 2garlic cloves
Method
- 01
Remove steaks from the refrigerator 15 minutes before cooking. Pat them very dry with paper towels and season generously on both sides with kosher salt and black pepper.
- 02
Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until it's very hot (about 2 minutes).
- 03
Add the steaks to the dry pan and sear without moving them for 3 to 4 minutes until a golden crust forms. Flip and sear the other side for 3 to 4 minutes (for medium-rare). Transfer to a cutting board and tent loosely with foil.
- 04
Return the skillet to medium heat. Add 3 tablespoons butter, 4 thyme sprigs, and 2 smashed garlic cloves. Cook, swirling gently, for 2 to 3 minutes until the butter turns golden brown and smells nutty.
- 05
Spoon the brown butter and thyme over the steaks. Let them rest for 5 minutes before serving.
Spice Tips
If you like heat, finish with a pinch of fleur de sel and cracked black pepper. A tiny pinch of smoked paprika adds subtle depth without overpowering the beef.
The resting step is crucial—it lets juices redistribute, keeping the meat tender. For medium, cook 4 to 5 minutes per side; for medium-well, 5 to 6 minutes per side.