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Description
A restaurant-quality pan-seared steak that delivers a perfect crust and juicy tenderness with rich buttery flavor.
Ingredients
Scale
- 2 steaks (1 lb each), about 1¼ to 1½” thickness (choose ribeye, strip, sirloin, or T-bone)
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- 1 tablespoon vegetable oil or any high smoke point oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, lightly smashed
- 2 sprigs rosemary
- 2 sprigs thyme
Instructions
- Remove steaks from the refrigerator 30-60 minutes before cooking and let them reach room temperature.
- Pat the steaks dry and season both sides generously with kosher salt and black pepper.
- Heat vegetable oil in a cast iron skillet over medium-high heat until shimmering.
- Place the steaks in the skillet and sear for 4-5 minutes without moving them.
- Flip the steaks and add butter, garlic, rosemary, and thyme.
- Baste the steaks with the melted butter while cooking for another 4-5 minutes for medium-rare.
- Remove the steaks from the pan and let them rest under foil for 10 minutes.
- Slice against the grain and serve with the herb-infused butter.
Notes
Use a meat thermometer for accuracy: 130°F for medium-rare, 145°F for medium, and 160°F for medium-well. Always let the steaks rest before slicing to retain juices.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 650
- Sugar: 0g
- Sodium: 700mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 55g
- Cholesterol: 150mg
Keywords: steak, pan-seared, butter, ribeye, sirloin, cast iron
