Pan-Seared Steak with Garlic Butter and Thyme
Ingredients
- 2 poundsribeye or strip steak (1 to 1.5 inches thick)
- ·kosher salt
- ·black pepper
- 2 tablespoonsolive oil
- 3 tablespoonsbutter
- 4garlic cloves
- 3 sprigsfresh thyme
Method
- 01
Pat the steaks dry with paper towels and season both sides generously with salt and 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
Add the steaks and sear without moving them for 4 to 5 minutes until a brown crust forms on the bottom.
- 04
Flip the steaks and sear the other side for another 3 to 4 minutes for medium-rare (130–135°F internal temperature). Adjust timing for your preferred doneness.
- 05
Add the butter, garlic cloves, and thyme sprigs to the pan around the steaks.
- 06
Tilt the pan and baste the steaks with the melted butter for 1 to 2 minutes, spooning the aromatic butter over the meat.
- 07
Transfer the steaks to a cutting board and rest for 5 minutes before serving. Drizzle with the pan butter and top with the roasted garlic cloves and thyme.
Spice Tips
Once rested, finish with a crack of fleur de sel and fresh cracked pepper for extra refinement. A squeeze of lemon or splash of Worcestershire sauce adds brightness. For a smoky kick, try a dusting of smoked paprika before searing.
For medium doneness, cook to 140–145°F; for medium-well, 150–155°F. A meat thermometer is the most reliable guide. Let the steaks rest after cooking—this allows the juices to redistribute, keeping them tender and juicy.