Description
This Skillet Seared Steak with Garlic Butter is a simple yet elegant recipe perfect for achieving a restaurant-quality steak at home. Featuring ribeye or New York strip steaks seared in a cast iron skillet and basted with a flavorful blend of garlic, butter, and fresh thyme, this method results in a juicy, perfectly cooked steak with a rich, aromatic finish.
Ingredients
Scale
Steak
- 2 (12 oz) Ribeye or New York strip steaks, about 1 1/4-inches thick
- 1 Tbsp vegetable oil
- 1 tsp kosher salt
- 3/4 tsp freshly ground black pepper
Garlic Butter
- 2 Tbsp unsalted butter
- 2 sprigs fresh thyme
- 2 garlic cloves, peeled and smashed
Instructions
- Rest the steaks: Let the steaks sit at room temperature for 30 minutes to ensure even cooking throughout.
- Preheat the skillet: Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat until the oil is shimmering and nearly smoking, approximately 3 minutes on gas stove.
- Season the steaks: Pat both sides of the steaks dry using paper towels, then season evenly with kosher salt and freshly ground black pepper.
- Sear the steaks: Place the steaks in the hot skillet and press down using metal tongs to ensure full contact with the pan’s surface. Let them cook undisturbed for about 3 minutes until a brown crust forms on the bottom.
- Flip and cook: Turn the steaks over and cook for an additional 3 minutes until they are about 10 degrees Fahrenheit below your desired doneness.
- Add butter and aromatics: Reduce the heat to medium-low and add the unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the skillet.
- Baste the steaks: Tilt the pan to pool the melted butter and spoon it continuously over the steaks while cooking for about 1 more minute until the internal temperature reaches the target doneness (keep in mind the temp will rise approximately 5 degrees after removing from heat).
- Rest the steaks: Transfer the steaks to plates and allow them to rest for 5 minutes to redistribute juices before slicing and serving.
- Enjoy: Serve your perfectly seared steaks with the garlic butter sauce spooned over the top. Perfect for any occasion!
Notes
- Resting the steaks before and after cooking helps ensure juiciness and even temperature.
- Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for well done.
- Letting the skillet and oil get very hot before searing is key to developing a flavorful crust.
- Cast iron skillet is ideal for this recipe due to its heat retention and even cooking.
Nutrition
- Serving Size: 1 steak (approximately 6 ounces cooked)
- Calories: 480
- Sugar: 0.2 g
- Sodium: 450 mg
- Fat: 37 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 120 mg
