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Pan-seared steak sliced in a cast iron skillet with garlic butter and herbs

Pan-Seared Steak with Garlic Butter

Steaks seared in a hot cast iron skillet until deeply browned, then basted with garlic and herb butter. A steakhouse dinner at home.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 steaks, about 12 ounces each and 1 inch thick sirloin, New York strip or ribeye
  • 1 teaspoon kosher salt or ¾ teaspoon table salt
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 3 cloves garlic peeled and smashed
  • 2 sprigs fresh thyme or rosemary or ½ teaspoon dried

Method
 

  1. Pat the steaks dry with paper towels. Season both sides with the salt and pepper. Let them sit at room temperature for 30 minutes.
  2. Heat a large cast iron skillet over medium-high heat for 3–4 minutes, until very hot. Add the oil and swirl to coat.
  3. Lay the steaks in the pan, away from you. Cook without moving for 3–4 minutes, until a deep brown crust forms.
  4. Flip the steaks and cook for 2 minutes.
  5. Reduce the heat to medium. Add the butter, garlic and herbs. When the butter foams, tilt the pan and spoon it over the steaks for 1–2 minutes, until they reach the temperature you like (see notes).
  6. Move the steaks to a cutting board and rest for 5 minutes. Slice against the grain and spoon the garlic butter from the pan over the top.

Notes

  • Doneness: take the steaks off at 125–130°F for medium-rare, 135–140°F for medium or 145–150°F for medium-well. The temperature rises about 5 degrees as the meat rests.
  • The USDA recommends cooking steak to 145°F with a 3-minute rest.
  • Thicker steaks (1½ inches) need 1–2 more minutes per side, or a few minutes in a 400°F oven after searing.
  • Turn on the vent fan. A properly hot pan will smoke a little.