Description
A perfectly seared steak with a golden crust, infused with garlic, butter, and fresh herbs. This stovetop classic delivers restaurant-quality flavor in under 30 minutes—ideal for special occasions or an indulgent weeknight meal.
Ingredients
- 2 boneless ribeye or New York strip steaks (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tbsp high-heat oil (e.g., avocado or canola oil)
- 3 tbsp unsalted butter
- 4 cloves garlic, smashed
- 2–3 sprigs fresh rosemary or thyme
- Optional: pinch of crushed red pepper flakes or a squeeze of lemon for finishing
Instructions
- Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels.
- Season generously on both sides with salt and black pepper.
- Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add the oil.
- Carefully place the steaks in the pan and sear for 3–4 minutes without moving, until a crust forms.
- Flip the steaks and cook another 3–4 minutes for medium-rare (adjust time based on thickness and doneness preference).
- During the last 2 minutes, reduce heat to medium-low, add butter, garlic, and herbs to the pan.
- Tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted garlic herb butter.
- Transfer steaks to a cutting board and let rest for 5 minutes before slicing and serving.
- Optional: Finish with red pepper flakes or a splash of lemon for extra depth.
Notes
- Letting the steaks come to room temperature ensures even cooking.
- Use a meat thermometer for precise doneness: 130°F for medium-rare.
- Resting the meat allows juices to redistribute and enhances flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 475
- Sugar: 0g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 120mg
