Description
This Masterclass Perfect Pan Seared Garlic Butter Steak delivers a beautifully caramelized crust with a juicy, tender center. Finished with rich garlic butter, rosemary, and thyme, it’s an easy steakhouse-quality dinner made right on the stovetop.
Ingrédients
Scale
- 2 thick-cut Ribeye or New York Strip steaks (about 1.5 inches thick)
- 1 tbsp avocado oil or high-heat canola oil
- 1.5 tsp coarse kosher salt
- 1 tsp freshly cracked black pepper
- 60g unsalted butter
- 4 garlic cloves, smashed and peeled
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions
- Remove the steaks from the refrigerator 30 minutes before cooking.
- Pat the steaks completely dry with paper towels.
- Season both sides generously with kosher salt and black pepper.
- Heat a cast-iron skillet over high heat until very hot.
- Add the avocado oil to the skillet.
- Sear the steaks for 2 to 3 minutes without moving them until a deep crust forms.
- Flip the steaks and cook for another 2 minutes.
- Reduce the heat to medium and add the butter, garlic, rosemary, and thyme.
- Tilt the skillet and continuously spoon the melted garlic butter over the steaks for 2 to 3 minutes.
- Cook until the desired internal temperature is reached (54°C/130°F for medium-rare).
- Transfer the steaks to a warm plate or cutting board and let them rest for 5 minutes before serving.
Notes
Always allow the steaks to rest before slicing to retain their juices. Use a cast-iron skillet for the best crust, and baste continuously with the garlic herb butter during the final minutes of cooking for maximum flavor.
- Temps de préparation: 30 minutes
- Temps de cuisson: 8 minutes
- Catégorie: Main Course
- Méthode: Pan-Seared
- Cuisine: American
Nutrition
- Portion: 1 steak
- Calories: 695
- Sucre: 0g
- Sodium: 980mg
- Graisse: 51g
- Graisse saturée: 21g
- Graisses insaturées: 26g
- Gras trans: 1g
- Glucides: 2g
- Fibres: 0g
- Protéine: 56g
- Cholestérol: 190mg