Description
A simple yet indulgent skillet seared steak recipe featuring ribeye or New York strip steaks, cooked to perfection with a flavorful garlic butter sauce infused with fresh thyme, perfect for a quick gourmet meal.
Ingredients
Scale
Steak and Seasoning
- 2 (12 oz) Ribeye or New York strip steaks (about 1 1/4-inches thick)
- 1 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1 Tbsp vegetable oil
Garlic Butter Sauce
- 2 Tbsp unsalted butter
- 2 sprigs fresh thyme
- 2 garlic cloves, peeled and smashed
Instructions
- Room Temperature Resting: Let steaks rest at room temperature for 30 minutes. This helps them cook evenly.
- Heat Skillet: Heat 1 tablespoon of vegetable oil in a 12-inch cast iron skillet over medium-high heat. Preheat until the oil shimmers and is nearly smoking, about 3 minutes for gas stoves.
- Season Steaks: Pat both sides of steaks dry with paper towels to ensure good sear, then season evenly with kosher salt and freshly ground black pepper on both sides.
- Start Searing: Place steaks into the hot skillet. Using metal tongs, press down on the steaks so the entire bottom surface contacts the skillet for an even sear.
- Sear First Side: Cook until the bottom is browned, approximately 3 minutes.
- Flip and Continue Cooking: Flip steaks and cook for about 3 more minutes until the internal temperature is about 10 degrees below your desired doneness.
- Add Butter and Aromatics: Reduce heat to medium-low. Add butter, smashed garlic cloves, and thyme sprigs to the skillet.
- Baste Steaks: Tilt the pan so butter pools on one side and spoon it continuously over the steaks as they cook for about 1 additional minute to reach target doneness (keep in mind that steak temperature will rise about 5 degrees while resting).
- Rest Steaks: Transfer steaks to plates and let rest for 5 minutes before slicing. Resting allows juices to redistribute for maximum tenderness.
- Enjoy: Slice and serve immediately, enjoying the flavorful garlic butter sauce infused steaks.
Notes
- Use a cast iron skillet for best searing results.
- Internal temperature guidance: Rare 120-125°F, Medium Rare 130-135°F, Medium 140-145°F, Medium Well 150-155°F.
- Resting steaks after cooking is important for juicy meat.
- Use fresh thyme and smashed garlic to infuse the butter with flavor while basting.
Nutrition
- Serving Size: 1 steak (approx. 6 oz cooked)
- Calories: 550
- Sugar: 0.2 g
- Sodium: 520 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 130 mg
