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Pan-Seared Steak with Garlic & Herb Butter

Pan-Seared Steak with Garlic & Herb Butter

Serves 2 | About 20 minutes

A beautifully seared steak finished with butter, garlic and fresh herbs — simple ingredients with restaurant-worthy results. A go-to recipe you’ll reach for again and again!

Ingredients:

  • 2 striploin or ribeye steaks, about 1-inch thick
  • 1 tbsp olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp unsalted butter
  • 3 garlic cloves, lightly crushed
  • 2 sprigs fresh rosemary
  • 3–4 sprigs fresh thyme

Method:

  1. Pat the steaks completely dry and season generously with salt and pepper.
  2. Heat a stainless steel or carbon steel frying pan over medium-high heat until hot. Once the pan is hot, add the oil and swirl to coat the surface. When the oil is shimmering, add the steaks.
  3. Add the steaks and sear, undisturbed, for about 3–4 minutes or until a deep golden crust forms.
  4. Flip the steaks and cook for another 2–3 minutes.
  5. Reduce the heat slightly. Add butter, garlic, rosemary, and thyme. Once the butter foams, tilt the pan and spoon the herb butter over the steaks for 1–2 minutes, until cooked to your preferred doneness. Check the internal temperature with an instant-read thermometer; for medium-rare, remove the steaks from the pan at about 130°F (54°C). The temperature will continue to rise slightly as the steaks rest.
  6. Transfer to a board and rest for 5–10 minutes before slicing. Spoon the remaining garlic-herb butter over top and serve. 

Enjoy!

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