Classic Pan-Seared Steak
A simple and delicious recipe for a perfectly cooked pan-seared steak with a flavorful crust and juicy interior.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
2 (8-ounce) ribeye steaks, about 1 inch thick, at room temperature
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, smashed
2 sprigs fresh thyme
Instructions
Pat the steaks dry with paper towels to remove excess moisture.
Season both sides of each steak evenly with kosher salt and freshly ground black pepper.
Heat a large cast-iron skillet over medium-high heat until very hot, about 3-4 minutes.
Add the olive oil to the skillet and swirl to coat the bottom.
Place the steaks in the skillet and cook without moving for 4 minutes to develop a crust.
Flip the steaks and add the butter, smashed garlic cloves, and thyme sprigs to the skillet.
Tilt the skillet slightly and spoon the melted butter over the steaks continuously for 3-4 minutes for medium-rare doneness.
Remove the steaks from the skillet and transfer to a cutting board.
Let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.
Slice the steaks against the grain and serve immediately.