Pan-Seared Steak with Garlic Brown Butter and Thyme
Ingredients
- 2 (8 oz each)ribeye or strip steak (room temperature)
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
- 3 tablespoonbutter
- 4garlic cloves
- 3 sprigsfresh thyme
Method
- 01
Pat the steaks dry with paper towels and season generously on both sides with kosher salt and black pepper about 10 minutes before cooking.
- 02
Heat olive oil in a large cast-iron or stainless steel skillet over medium-high heat until it shimmers, about 2 minutes.
- 03
Place steaks in the pan and sear for 3 to 4 minutes per side for medium-rare (internal temperature 130°F). Resist the urge to move them—let them develop a golden crust. Transfer to a plate.
- 04
Reduce heat to medium. Add butter, garlic cloves, and thyme sprigs to the same pan. Tilt the pan and baste the steaks with the foaming brown butter for 1 to 2 minutes, stirring the garlic gently.
- 05
Return steaks to the pan and coat with the garlic butter one more time. Remove from heat, let rest for 2 minutes, then serve immediately with the pan sauce spooned over top.
Spice Tips
For extra depth, add a small pinch of smoked paprika when you season the steaks, or finish with a crack of fleur de sel and a squeeze of fresh lemon juice for brightness.
Remove steaks from the fridge 15 minutes before cooking so they reach room temperature and cook evenly. Timing assumes 1.5-inch thick steaks; adjust 1 minute per side for thicker or thinner cuts.