Pan-Seared Steak
A perfectly crusty, juicy steak seared in a hot skillet and basted with garlic butter for a rich, savory finish.
食材
- 2 ribeye or New York strip steak · about 1-inch thick, patted very dry
- 1 tbsp kosher salt · for seasoning
- 1 tsp freshly ground black pepper
- 2 tbsp neutral cooking oil · like canola or avocado
- 3 tbsp unsalted butter
- 3 garlic cloves · smashed
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
做法
- 1
Prep and season
Take steaks out of the fridge 30 minutes before cooking. Pat them completely dry with paper towels, then season generously on all sides with kosher salt and black pepper.
- 2
Sear the first side
Heat a large cast-iron skillet over high heat until smoking. Add the neutral oil, then carefully place the steaks in the pan. Sear undisturbed for 3 minutes until a deep brown crust forms.
- 3
Flip and butter baste
Flip the steaks. Add the butter, smashed garlic, rosemary, and thyme to the pan. Tilt the pan and continuously spoon the foaming butter over the steaks for 2 to 3 minutes for medium-rare.
- 4
Rest and slice
Transfer the steaks to a cutting board and let them rest for 5 minutes. Slice against the grain and serve immediately.
