Description
This recipe guides you through making the perfect pan-seared steak with a rich garlic butter finish. Using a cast iron skillet, the steak is cooked to develop a flavorful crust while maintaining a juicy interior. Fresh garlic and herbs elevate the flavor, making it an ideal dish for a quick yet impressive meal.
Ingredients
Scale
Steak
- 1–2 Ribeye, sirloin, or filet mignon steaks
- Salt, to taste
- Black pepper, to taste
For Cooking
- 1 tablespoon canola or avocado oil
Garlic Butter
- 2–3 fresh garlic cloves, crushed
- 2 tablespoons unsalted butter
- 2–3 sprigs fresh thyme or rosemary
Instructions
- Bring to Room Temperature: Remove the steak from the refrigerator 30–60 minutes before cooking to allow it to come to room temperature, ensuring even cooking throughout.
- Season the Steak: Pat the steak dry with paper towels to remove excess moisture. Generously season both sides with salt and black pepper to enhance flavor and help form a crust.
- Heat the Pan: Place a cast iron or heavy skillet over medium-high heat. Add the canola or avocado oil, swirling the pan to evenly coat the surface and prepare for searing.
- Sear the Steak: Carefully place the steak in the hot pan and cook undisturbed for 4–5 minutes to develop a golden crust. Flip the steak and sear the other side for another 4–5 minutes or until it reaches your desired level of doneness.
- Add Garlic Butter: In the last minute of cooking, add unsalted butter, crushed garlic cloves, and fresh thyme or rosemary to the pan. Tilt the pan slightly and baste the steak continuously by spooning the flavorful melted butter over it to infuse rich aromas and taste.
- Rest the Steak: Transfer the steak to a plate and let it rest for 5–10 minutes. Resting allows the juices to redistribute, ensuring a tender and juicy bite when sliced.
Notes
- Bringing the steak to room temperature before cooking promotes even cooking and prevents a cold center.
- Patting the steak dry is crucial for achieving a good sear and crust.
- Use a cast iron skillet for best heat retention and crust formation.
- Basting with garlic butter and herbs enhances flavor and adds moisture.
- Adjust cooking times according to steak thickness and desired doneness.
- Resting the steak after cooking helps retain juices and tenderness.
