Pan-Seared Steak with Garlic Butter
A thick steak seared hard in a hot cast-iron pan and basted with garlic, thyme and butter for a deep crust and juicy center.
- Servings
- 2
- Prep
- 5 min
- Cook
- 15 min
- Total
- 1 hr
Ingredients
Equipment
- Heavy cast-iron skillet
- Instant-read thermometer
Instructions
Season the steak generously with the salt and let it sit at room temperature for 30–45 minutes. Pat it very dry just before cooking and season with the pepper.
Heat the skillet over high heat until it just starts to smoke, then add the oil. Lay the steak in and sear without moving for 3 minutes.
Flip and sear the other side for 2 minutes. Turn the heat to medium and add the butter, garlic and thyme.
Tilt the pan and spoon the foaming butter over the steak continuously, flipping every minute, until it reads 125°F for medium-rare or 135°F for medium, usually 3–6 minutes.Tilt the pan and spoon the foaming butter over the steak continuously, flipping every minute, until it reads 52°C for medium-rare or 57°C for medium, usually 3–6 minutes.
Rest the steak on a board for 5–10 minutes, then slice across the grain and spoon over the garlic butter.
Notes
- Turn on the extractor fan; a proper sear makes smoke.
- USDA guidance for whole cuts of beef is 145°F with a 3-minute rest. Many cooks prefer steak rarer; it’s your choice.
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Nutrition estimate
- Calories
- 740
- Protein
- 63 g
- Carbs
- 2 g
- Fat
- 52 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
