Pan-Seared Steak with Garlic Butter and Crushed Potatoes
Ingredients
- 2 steaks (8 oz each)beef ribeye or strip steak (room temperature)
- ·kosher salt
- ·black pepper
- 3 tablespoonsbutter
- 4 clovesgarlic
- 3 sprigsfresh thyme
- 1½ poundsrusset potatoes
- ½ cupwhole milk
- 2 tablespoonsolive oil
Prep
- 01
Mince 4 cloves garlic
- 02
Remove steaks from refrigerator 20 minutes before cooking to bring to room temperature
Method
- 01
Bring a large pot of salted water to a boil. Add potatoes and cook 15 minutes until fork-tender. Drain, return to pot, and mash with 2 tablespoons butter and 1/2 cup milk until creamy. Season with salt and pepper. Keep warm.
- 02
Pat steaks dry with paper towels. Season both sides generously with salt and pepper.
- 03
Heat olive oil in a large skillet over medium-high heat until shimmering. Add steaks and sear 4 to 5 minutes per side for medium-rare, pressing gently to ensure contact. Transfer to a plate.
- 04
Return pan to medium heat. Add 3 tablespoons butter, minced garlic, and thyme sprigs. Cook 1 to 2 minutes, swirling, until foaming and fragrant. Pour garlic butter over steaks.
- 05
Let steaks rest 5 minutes before serving. Spoon crushed potatoes alongside and drizzle with any pan juices.
Spice Tips
For deeper flavor, finish the steaks with a crack of freshly ground black pepper or a light sprinkle of fleur de sel. A pinch of smoked paprika in the potatoes adds subtle warmth. Fresh rosemary can replace thyme for a woodsy note.
Steaks taste best when brought to room temperature before cooking—this ensures even browning. If you prefer your steak more or less done, adjust searing time by 1 to 2 minutes per side.