Description
A classic pan-seared steak with a perfectly caramelized crust and juicy interior, finished with garlic butter for rich flavor.
Ingredients
- 2 steak cuts (ribeye or sirloin, about 2.5 cm thick)
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
- Salt to taste
- Black pepper to taste
Instructions
- Remove steak from fridge 20-30 minutes before cooking to bring to room temperature.
- Pat steak dry and season generously with salt and black pepper.
- Heat a heavy skillet (preferably cast iron) over high heat until very hot.
- Add olive oil, then place steak in the pan.
- Sear for 2-3 minutes without moving until a crust forms.
- Flip the steak and add butter, garlic, and herbs to the pan.
- Spoon melted butter over the steak continuously for another 2-3 minutes.
- Cook to desired doneness (use a thermometer if needed).
- Remove steak and let rest for 5 minutes before slicing.
- Serve warm with pan juices.
Notes
- Use a meat thermometer for accuracy (medium-rare: 57°C).
- Do not overcrowd the pan to ensure proper searing.
- Letting the steak rest helps retain juices.
- Finish with a sprinkle of flaky salt for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American