Pan Seared Steak with Butter & Garlic
This is the only thick-cut, bone-in, steak recipe that you will ever need. With just a few simple ingredients like garlic, butter, thyme, and salt and pepper, you will have restaurant quality steak at home.
Servings: 2 people
Equipment
- 1 large cast iron skillet
Ingredients
- 2 (1½-inch) rib eye steaks, thick-cut, bone-in or butcher quality New York strip
- 1 tbsp extra light olive oil substitute with another high heat oil like tallow or vegetable oil
- 1½ tsp fine sea salt
- 1 tsp fresh ground pepper
- 4 tbsp butter
- 4 garlic cloves lightly smashed
- 2-4 fresh sprigs of thyme substitute with rosemary
Instructions
- If refrigerated, allow the raw steaks to rest at room temperature for 20-30 minutes before cooking.
- Preheat the oven to 400 F.
- Pat the steaks dry on both sides with a paper towel. Massage in oil and generously season both sides with salt and pepper.
- Heat a cast iron skillet with deep sides over medium heat, getting it piping hot, about 2 minutes. Add the seasoned steaks, there should be a great sizzle. Gently push the steaks down so the surface is in full contact with the pan and sear, without moving them, on high heat for about 1-2 minutes on both sides, or until a golden brown crust develops and the steaks lift away easily from the pan. *
- Reduce the heat to low and add the butter, garlic, and thyme. Tip the pan slightly to spoon the butter over each steak. (If opting to finish on the stovetop, see the variation below in notes).
- Place the pan in the preheated oven for approximately 5-10 minutes, although the time will depend greatly on the thickness of the steaks and the desired doneness. Use a digital meat thermometer and check the doneness chart below.
- Note that the steaks should be removed from the oven about 5 degrees shy of the desired final temperature as they will continue to cook as they rest. Let the steaks rest for 5-10 minutes for the juices to redistribute and for the steak to finish cooking before serving. To cut the steak, slice against the grain. Spoon the pan drippings over the steaks when serving. To help, use a meat thermometer to determine the internal temperature - noting again that the steaks should be removed about 5 degrees shy of the final desired internal temperature as it will continue to cook while resting.
Notes
To finish on the stovetop:
This recipe was written for thick-cut steaks 1.5 inches or more. If you're using this recipe for steaks that are thinner, about 1-inch thick or less, consider finishing them on the stovetop rather than in the oven. Follow the steps as written and continue to spoon the butter over the steaks until they reach desired doneness, this can take upward of 15 minutes, depending on desired doneness.
Again, it is best to remove the steaks from the heat about 5 degrees shy of the desired temperature, as the steaks will continue to cook as they rest.
source howlongtocook.org
source howlongtocook.org