Pan-Seared Steak with Quick Herb Salad
Ingredients
- 2 steaks (8 oz each)ribeye or strip steak (room temperature)
- ·kosher salt
- ·freshly ground black pepper
- 2 tablespoonsolive oil
- 1 tablespoonbutter
- 2 clovesgarlic
- 3 sprigsfresh thyme or rosemary
- 4 cupsmixed salad greens
- 1lemon
- 1 smallshallot
- 1½ tablespoonsred wine vinegar
- 3 tablespoonsextra-virgin olive oil
Prep
- 01
Remove steaks from the refrigerator 15 minutes before cooking to bring to room temperature.
- 02
Mince 1 small shallot for the vinaigrette.
- 03
Halve 1 lemon for squeezing at the end.
Method
- 01
Pat steaks dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper about 10 minutes before cooking.
- 02
Heat 2 tablespoons olive oil in a large cast-iron or stainless-steel skillet over medium-high heat until it just begins to smoke.
- 03
Place steaks in the pan and sear without moving for 3 to 4 minutes until a golden crust forms.
- 04
Flip steaks, then add 1 tablespoon butter, 2 smashed garlic cloves, and herb sprigs to the pan. Tilt the pan and baste the steaks with the foaming butter for 3 to 4 minutes for medium-rare (internal temp 130–135°F).
- 05
Transfer steaks to a cutting board and rest for 5 minutes.
- 06
While steaks rest, whisk together 1 1/2 tablespoons red wine vinegar, 3 tablespoons extra-virgin olive oil, and a pinch of salt and pepper in a small bowl.
- 07
Toss 4 cups mixed salad greens with the vinaigrette and divide between two plates.
- 08
Top each salad with a rested steak and a squeeze of fresh lemon juice. Serve at once.
Spice Tips
For a peppery edge, crack extra black pepper over the finished dish or add a small pinch of cayenne to the vinaigrette. A touch of Dijon mustard whisked into the dressing adds bite. Fresh tarragon or chives mixed into the salad bring herbal brightness.