Description
Pan seared steak cooked in a hot skillet and finished with garlic butter creates a juicy restaurant quality dinner with rich flavor and a crisp golden crust.
Ingredients
Scale
- 2 ribeye or sirloin steaks 1-inch thick about 8 ounces each
- Salt to taste
- Black pepper to taste
- 1 tablespoon canola oil or avocado oil
- 3 tablespoons unsalted butter
- 3 cloves garlic crushed
- 1 sprig fresh thyme or rosemary
- Optional red pepper flakes
Instructions
- Remove steaks from the refrigerator 30 to 60 minutes before cooking and pat them dry with paper towels
- Season both sides generously with salt and black pepper
- Heat a cast iron skillet over medium high heat until very hot
- Add oil and place steaks into the skillet without crowding
- Sear the first side for 4 to 5 minutes without moving
- Flip the steaks and sear the second side for another 4 to 5 minutes
- Add butter garlic and thyme during the last minute of cooking
- Tilt the pan and spoon the melted garlic butter repeatedly over the steaks
- Check doneness with a thermometer and cook to your preferred temperature
- Remove steaks from the pan and let them rest for 5 to 10 minutes before serving
Notes
- Allow steaks to reach room temperature before cooking for better searing
- Use a cast iron skillet for the best crust
- Rest the steak before slicing to keep it juicy
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 550
- Sugar: 0g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 135mg