Seared Steak for Two

Name: Seared Steak for Two
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: American
Ingredients: 2 pieces Steak (e.g., Ribeye, Sirloin, or New York Strip, about 8-10 oz each); 1 teaspoon Salt (or to taste); 0.5 teaspoon Black Pepper (freshly ground, or to taste); 1 tablespoon Olive Oil (high smoke point oil for searing); 3 tablespoons Unsalted Butter (cold butter works best for basting); 3 cloves Garlic (smashed); 2 sprigs Fresh Rosemary (or fresh thyme)

A quick and delicious recipe for perfectly seared steak for two, featuring a flavorful butter basting with garlic and rosemary. This recipe is designed for a romantic dinner or a simple yet elegant meal.

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Seasoned Steak Ready to Sear

Recipe Information

10m

Prep Time

12m

Cook Time

22m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

450

Calories

45g

Protein

Carbs

30g

Fat

Steak Searing in Pan

Ingredients

Steak
(e.g., Ribeye, Sirloin, or New York Strip, about 8-10 oz each)
2 pieces
Salt
(or to taste)
1 teaspoon
Black Pepper
(freshly ground, or to taste)
0.5 teaspoon
Olive Oil
(high smoke point oil for searing)
1 tablespoon
Unsalted Butter
(cold butter works best for basting)
3 tablespoons
Garlic
(smashed)
3 cloves
Fresh Rosemary
(or fresh thyme)
2 sprigs

Servings: 2

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

Basting Steak with Butter and Herbs

Instructions

0/6 completed

1
Pat the steaks dry with paper towels to ensure a good sear. Season generously with salt and black pepper on all sides.
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2m
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Pat the steaks dry with paper towels to ensure a good sear. Season generously with salt and black pepper on all sides.
2m
Dry steaks sear better and develop a richer crust. Don't be shy with seasoning.
2
Heat olive oil in a heavy-bottomed skillet (cast iron recommended) over medium-high heat until it just begins to smoke.
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1m
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Heat olive oil in a heavy-bottomed skillet (cast iron recommended) over medium-high heat until it just begins to smoke.
1m
Ensure the pan is very hot before adding the steak to get a good crust.
3
Carefully place the seasoned steaks into the hot skillet. Sear for 2-3 minutes until a deep brown crust forms.
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3m
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Carefully place the seasoned steaks into the hot skillet. Sear for 2-3 minutes until a deep brown crust forms.
3m
Avoid moving the steak during this stage to allow a solid crust to build.
4
Flip the steaks and immediately add butter, smashed garlic, and rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter mixture for 2-3 minutes, until desired doneness is reached.
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3m
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Flip the steaks and immediately add butter, smashed garlic, and rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter mixture for 2-3 minutes, until desired doneness is reached.
3m
For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
5
Remove the steaks from the pan and place them on a cutting board. Let them rest for 5-7 minutes before slicing.
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6m
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Remove the steaks from the pan and place them on a cutting board. Let them rest for 5-7 minutes before slicing.
6m
Resting is crucial for juicy steaks, allowing the juices to redistribute.
6
Slice the steaks against the grain into desired thickness. Serve immediately.
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2m
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Slice the steaks against the grain into desired thickness. Serve immediately.
2m
Slicing against the grain ensures maximum tenderness.