Pan-Seared Steak with Garlic Butter
A steakhouse crust from a screaming-hot pan, then basted with butter, garlic and thyme. Ten minutes, one skillet.
Ingredients
Tick them off as you go. Quantities are for 2 servings.
Method
Dry and seasonPat the steaks dry and season generously with salt and pepper. Let sit at room temperature 30 minutes if you have time.
SearHeat the oil in a cast-iron skillet over high heat until it smokes. Add the steaks and do not move them for 3 minutes. Flip and cook 3 minutes more.
BasteLower the heat to medium. Add butter, garlic and thyme. Tilt the pan and spoon the foaming butter over the steaks for 1 to 2 minutes. Pull at 125°F internal for medium-rare.
RestRest on a board 5 minutes. Slice against the grain, spoon over the pan butter, finish with flaky salt.
Nutrition per serving
Approximate values calculated for the ingredients listed. They vary with brands and portion sizes; see our disclaimer.
Tags
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