Description
A simple yet flavorful pan-seared steak recipe featuring a juicy ribeye or sirloin steak cooked to perfection with garlic butter and fresh herbs. This dish is perfect for a quick, elegant dinner with minimal ingredients and steps.
Ingredients
Scale
For the Steak:
- 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
For the Garlic Butter:
- 3 tablespoons unsalted butter
- 3 cloves garlic, crushed
- 1 sprig fresh thyme or rosemary
- Optional: Red pepper flakes, to taste
Instructions
- Prepare Steaks: Let the steaks sit at room temperature for 30 minutes to ensure even cooking. Season both sides generously with salt and black pepper.
- Heat Skillet: Place a skillet over medium-high heat and allow it to heat for 5 minutes. Add the oil and swirl to coat the pan evenly.
- Sear Steaks: Place the steaks in the hot skillet and sear for 4-5 minutes without moving them to develop a crust. Flip and sear the other side for an additional 4-5 minutes.
- Add Garlic Butter: Add the butter, crushed garlic cloves, and fresh thyme or rosemary to the skillet. Spoon the melted garlic butter over the steaks repeatedly to baste and infuse flavor.
- Check Doneness and Rest: Use a meat thermometer to check for doneness; remove the steaks when they reach 130°F for medium-rare. Transfer to a plate and rest for 5 minutes to allow juices to redistribute.
- Serve: Slice the steaks against the grain and drizzle with the garlic butter from the skillet. Optionally, sprinkle red pepper flakes for a touch of heat and serve immediately.
Notes
- Letting the steak rest after cooking is crucial for juicy results.
- Adjust cooking time based on steak thickness and preferred doneness.
- Substitute herbs depending on availability – rosemary or thyme both work well.
- Use a cast iron skillet for the best sear.
- Red pepper flakes add a spicy kick but can be omitted.
