Pan-Seared Steak with Brown Butter and Thyme
Ingredients
- 2ribeye or strip steak (1 inch thick)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 3 tablespoonbutter
- 3 sprigsfresh thyme
- 2 clovesgarlic
Method
- 01
Remove steaks from the refrigerator 15 minutes before cooking. Pat completely dry with paper towels, then season generously on both sides with salt and pepper.
- 02
Heat a cast-iron or heavy stainless-steel skillet over medium-high heat until very hot, about 2 minutes. You should feel intense heat when you hold your hand above the pan.
- 03
Place steaks in the hot pan without moving them. Sear for 4 minutes on the first side, until a dark crust forms.
- 04
Flip steaks and sear for another 3 to 4 minutes, depending on thickness. For medium-rare, aim for an internal temperature of 130 to 135°F at the thickest point.
- 05
Add butter, thyme sprigs, and smashed garlic cloves to the pan. Tilt the pan and spoon the foaming brown butter over the steaks for 1 to 2 minutes.
- 06
Transfer steaks to a warm plate and let rest for 5 minutes. Spoon the pan sauce and garlic cloves over the top and serve immediately.
Spice Tips
If you like heat, crack a small pinch of red pepper flakes over the butter sauce at the end. For deeper savory notes, add a tiny squeeze of Worcestershire sauce or a sprinkle of fleur de sel after resting. Fresh cracked black pepper is always welcome.
Resting the meat is non-negotiable—it keeps juices from running out and ensures tender, juicy steak. For a side, buttered mashed potatoes or a simple green salad is ideal.