Pan-Fried Steak with Garlic and Herb Butter

Name: Pan-Fried Steak with Garlic and Herb Butter
Prep time: 5 min
Cook time: 10 min
Total time: 23 min
Yield: 2
Cuisine: American
Ingredients: 1 pound Ribeye or New York Strip Steak (about 1 to 1.5 inches thick); 1 teaspoon Salt (or to taste); 0.5 teaspoon Black Pepper (freshly ground, or to taste); 1 tablespoon Olive Oil (or other high smoke point oil); 3 tablespoons Unsalted Butter; 2 cloves Garlic (smashed); 3 sprigs Fresh Thyme; 2 sprigs Fresh Rosemary

This recipe demonstrates how to achieve a perfectly pan-fried steak with a beautiful crust, infused with the aromatic flavors of fresh thyme, rosemary, garlic, and butter. It's a quick and easy method to prepare a restaurant-quality steak at home.

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#butter

#garlic

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#rosemary

Seasoning the Steak

Recipe Information

Prep Time

10m

Cook Time

23m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

500

Calories

50g

Protein

Carbs

35g

Fat

Searing in a Hot Skillet

Ingredients

Ribeye or New York Strip Steak
(about 1 to 1.5 inches thick)
1 pound
Salt
(or to taste)
1 teaspoon
Black Pepper
(freshly ground, or to taste)
0.5 teaspoon
Olive Oil
(or other high smoke point oil)
1 tablespoon
Unsalted Butter
3 tablespoons
Garlic
(smashed)
2 cloves
Fresh Thyme
3 sprigs
Fresh Rosemary
2 sprigs

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Basting with Herb Butter

Instructions

0/6 completed

1
Pat the steak dry thoroughly with paper towels. Season generously on all sides with salt and freshly ground black pepper.
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1m
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Pat the steak dry thoroughly with paper towels. Season generously on all sides with salt and freshly ground black pepper.
1m
Patting the steak dry is crucial for achieving a good sear and a crispy crust.
2
Heat a heavy-bottomed skillet, preferably cast iron, over high heat until it begins to lightly smoke. Add the olive oil to the hot pan.
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2m
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Heat a heavy-bottomed skillet, preferably cast iron, over high heat until it begins to lightly smoke. Add the olive oil to the hot pan.
2m
Ensure the pan is very hot before adding the steak to create a strong, flavorful crust.
3
Carefully place the seasoned steak into the hot skillet. Sear undisturbed for 2-3 minutes until a deep brown, crispy crust forms on the first side.
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3m
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Carefully place the seasoned steak into the hot skillet. Sear undisturbed for 2-3 minutes until a deep brown, crispy crust forms on the first side.
3m
Avoid moving the steak during this step to allow the crust to fully develop. Listen for a continuous sizzle.
4
Flip the steak to the second side and sear for another 2-3 minutes, aiming for a similar crust.
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3m
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Flip the steak to the second side and sear for another 2-3 minutes, aiming for a similar crust.
3m
5
Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, fresh thyme, and rosemary sprigs to the pan. Tilt the pan and continuously spoon the melted butter mixture over the steak for 1-2 minutes.
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2m
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Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, fresh thyme, and rosemary sprigs to the pan. Tilt the pan and continuously spoon the melted butter mixture over the steak for 1-2 minutes.
2m
Basting not only infuses the steak with rich flavors but also helps cook it evenly. Use a meat thermometer to check for desired doneness (e.g., 130-135°F for medium-rare).
6
Remove the steak from the pan and transfer it to a cutting board. Loosely tent it with aluminum foil and let it rest for 5-10 minutes before slicing against the grain.
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8m
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Remove the steak from the pan and transfer it to a cutting board. Loosely tent it with aluminum foil and let it rest for 5-10 minutes before slicing against the grain.
8m
Resting allows the juices to redistribute throughout the meat, resulting in a more tender and succulent steak.