Pan Seared Steak with Garlic Butter
Ingredients
The steak
-
2
steaks
Ribeye or New York strip (12 oz each, about 1 1/4-inches thick)
The cooking fats and seasonings
-
1
Tbsp
vegetable oil
-
1
tsp
kosher salt
-
¾
tsp
freshly ground black pepper
-
2
Tbsp
unsalted butter
-
2
sprigs
fresh thyme
-
2
cloves
garlic (peeled and smashed)
Instructions
- Let the steaks rest at room temperature for 30 minutes.
- Heat vegetable oil in a cast iron skillet over medium-high heat until shimmering.
- Dab both sides of the steak dry with paper towels and season with salt and pepper.
- Place the steaks in the skillet and press down to ensure full contact with the skillet.
- Cook until browned on the bottom, about 3 minutes.
- Flip the steaks and cook for an additional 3 minutes, until nearly at desired doneness.
- Reduce heat to medium-low, add butter, garlic, and thyme.
- Tilt the pan to pool the butter and spoon it over the steaks for about 1 minute until desired doneness is reached.
- Transfer to plates and let rest for 5 minutes before slicing.
Nutrition Facts (estimated)
Servings
4 (1/2 steak per person)
Calories
437
Total fat
33g
Total carbohydrates
0g
Total protein
34g
Sodium
670mg
Cholesterol
119mg
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