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Pan Seared Steak with Garlic Butter
Jessica

Pan Seared Steak with Garlic Butter

A juicy pan seared steak with garlic butter recipe featuring a crisp crust, tender center, and rich skillet pan sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 thick-cut ribeye steaks or strip steaks about 1 to 1 1/2 inches thick
  • 1 1/2 teaspoons kosher salt or to taste
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon high smoke point oil
  • 3 tablespoons unsalted butter
  • 3 garlic cloves smashed or lightly minced
  • 2 sprigs fresh thyme or rosemary
  • 1 tablespoon chopped parsley optional, for serving

Equipment

  • Cast iron skillet
  • Tongs
  • Meat thermometer
  • Paper towels

Method
 

  1. Remove the steaks from the fridge 20 to 30 minutes before cooking and pat them dry with paper towels.
  2. Season both sides generously with salt and black pepper.
  3. Heat a cast iron skillet over medium-high to high heat and add the oil.
  4. Sear the steaks for a few minutes per side until a crust forms.
  5. Add the butter, garlic, and herbs, then spoon the melted butter over the steaks.
  6. Rest the steaks on a plate before slicing and serving.

Notes

    >Use a very hot pan for the best crust. >Add garlic late so it does not burn. >Resting the steak keeps it juicy. >Slice against the grain for a tender bite.