Pan-Seared Steak with Garlic Butter

Ingredients

Tick them off as you go. Quantities are for 2 servings.

• 2 ribeye or strip steaks, 1¼ inch thick
• 1 tbsp neutral oil
• 3 tbsp unsalted butter
• 4 cloves garlic, smashed
• 4 sprigs fresh thyme
• kosher salt, black pepper
• flaky salt, to finish

Method

1. Dry and seasonPat the steaks dry and season generously with salt and pepper. Let sit at room temperature 30 minutes if you have time.

2. SearHeat the oil in a cast-iron skillet over high heat until it smokes. Add the steaks and do not move them for 3 minutes. Flip and cook 3 minutes more.

3. BasteLower the heat to medium. Add butter, garlic and thyme. Tilt the pan and spoon the foaming butter over the steaks for 1 to 2 minutes. Pull at 125°F internal for medium-rare.

4. RestRest on a board 5 minutes. Slice against the grain, spoon over the pan butter, finish with flaky salt.

Nutrition per serving

Estimated from USDA data for the ingredients listed. Values vary with brands and portion sizes; see our disclaimer.

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