Ingredients
- Steak (Ribeye, New York Strip, or Filet Mignon): Choose your favorite cut, about 1-1.5 inches thick for optimal searing and even cooking.
- Unsalted Butter: The foundation of our flavorful garlic butter, providing richness and helping with basting.
- Fresh Garlic Cloves: Essential for that pungent, aromatic garlic butter flavor, freshly minced for best results.
- Fresh Thyme Sprigs: Adds a subtle herbaceous and earthy note that complements the steak and garlic beautifully.
- Fresh Rosemary Sprigs: Offers a piney, fragrant aroma and flavor that enhances the savory profile of the dish.
- Olive Oil or High-Heat Cooking Oil: For searing the steak at high temperatures without burning the butter.
- Kosher Salt: Used generously to season the steak and enhance its natural flavors.
- Freshly Cracked Black Pepper: Adds a touch of spice and complexity to the seasoning.
Instructions
- Prepare the Steak: Begin by taking your steaks out of the refrigerator at least 30-45 minutes before you plan to cook them. This allows the steak to come closer to room temperature, which promotes more even cooking. Pat the steaks dry with paper towels. Removing excess moisture is crucial for achieving a good sear. Season both sides of the steaks generously with kosher salt and freshly cracked black pepper. Don’t be shy with the seasoning; a well-seasoned steak is a flavorful steak.
- Prepare the Garlic Butter: While the steaks are resting and coming to room temperature, prepare the garlic butter. Mince the fresh garlic cloves finely. In a small saucepan or microwave-safe bowl, melt the unsalted butter. Once melted, add the minced garlic, fresh thyme sprigs, and fresh rosemary sprigs to the butter. If using a saucepan, gently heat the butter mixture over low heat for a few minutes to infuse the flavors, being careful not to burn the garlic. If microwaving, heat in short intervals (15-20 seconds) and stir. Set the garlic butter aside to allow the flavors to meld together.
- Heat the Pan: Choose a heavy-bottomed skillet, preferably cast iron, stainless steel, or a heavy-gauge non-stick pan. Place the pan over medium-high heat. The key to a good sear is a hot pan. Allow the pan to heat up gradually until it’s smoking slightly. You can test if the pan is hot enough by flicking a tiny drop of water into it; if it sizzles and evaporates almost instantly, it’s ready.
- Sear the Steak: Add about a tablespoon of olive oil or high-heat cooking oil to the hot pan. Swirl the oil to coat the bottom of the pan evenly. Carefully place the seasoned steaks in the hot pan, ensuring they are not overcrowded. Overcrowding will lower the pan temperature and steam the steak instead of searing it. If necessary, cook the steaks in batches. Sear the steaks for 3-4 minutes per side for medium-rare, or longer for your desired level of doneness. Avoid moving the steaks around during the searing process; allow them to develop a beautiful, golden-brown crust.
- Baste with Garlic Butter: Once you’ve flipped the steaks and they have seared on the second side for a couple of minutes, it’s time to introduce the garlic butter. Reduce the heat to medium. Add the garlic butter mixture to the pan, letting it melt and sizzle around the steaks. Using a spoon, continuously baste the steaks with the garlic butter. Tilt the pan slightly and scoop up the melted butter, pouring it over the steaks repeatedly. This basting process not only infuses the steak with the rich garlic butter flavor but also helps to keep it moist and adds to the beautiful crust. Continue basting for another 2-4 minutes, depending on your desired level of doneness.
- Check for Doneness: Use a meat thermometer to check the internal temperature of the steak for your desired level of doneness. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). For medium-well, aim for 140-145°F (60-63°C). For well-done, aim for 145°F+ (63°C+). Insert the thermometer into the thickest part of the steak, avoiding the bone if there is one.
- Rest the Steak: Once the steaks have reached your desired internal temperature, remove them from the pan and place them on a clean cutting board. Tent them loosely with foil and let them rest for 5-10 minutes. Resting is crucial as it allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Don’t skip this step!
- Serve and Enjoy: After resting, slice the steaks against the grain. This will make them even more tender. Drizzle any remaining garlic butter from the pan over the sliced steak. Garnish with fresh herbs, if desired. Serve immediately and enjoy your perfectly pan-seared steak with garlic butter!
Nutrition
- Serving Size: one normal portion
- Calories: 750
- Protein: 60g