Pan Seared Steak Garlic Herb (Printable)

Juicy steak with a crisp crust, infused with garlic and herbs in a buttery finish.

# What's Needed:

→ Steak

01 - 2 boneless ribeye or strip steaks, approximately 10.5 oz (300 g) each, 1-inch thickness

→ Seasonings

02 - 1 ½ teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper

→ Aromatics & Butter

04 - 2 tablespoons vegetable oil (high smoke point, such as canola or grapeseed)
05 - 2 tablespoons unsalted butter
06 - 3 garlic cloves, smashed
07 - 2 sprigs fresh thyme or rosemary (optional)

# How to Make It:

01 - Allow steaks to rest at room temperature for 20 to 30 minutes. Pat dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat a heavy skillet, preferably cast iron, over high heat until very hot. Add vegetable oil and swirl to evenly coat the surface.
03 - Place steaks in the skillet without overcrowding. Sear undisturbed for 2 to 3 minutes until a deep brown crust forms.
04 - Turn steaks over and add butter, smashed garlic, and fresh herbs to the pan. Tilt the skillet slightly and baste the steaks by spooning melted butter over them for 1 to 2 minutes.
05 - Continue cooking steaks to preferred doneness, approximately 2 to 3 additional minutes for medium-rare (internal temperature 130–135°F). Use a meat thermometer for precision.
06 - Transfer steaks to a plate and let rest for 5 minutes before slicing and serving to retain juices.

# Tips for Success:

01 -
  • A gorgeous caramelized crust forms in minutes without any fancy equipment or marinades.
  • The garlic herb butter basting trick makes every bite taste like something from a steakhouse.
  • Its fast enough for a weeknight but impressive enough to serve when someone special comes over.
02 -
  • Do not skip drying the steaks, I once forgot and ended up with a grey steamed surface instead of a crust.
  • Let the pan get truly hot before adding the steak or it will stick and refuse to release until its ready.
  • Resting is not optional, cutting too soon means all those juices run onto the cutting board instead of staying in the meat.
03 -
  • Use a cast iron skillet if you have one, it holds heat like nothing else and gives you that deep sear.
  • If your steak is thicker than an inch, finish it in a 400°F oven for a few minutes after searing to avoid burning the outside.
  • For dairy-free, skip the butter and baste with olive oil and garlic, it still tastes incredible.

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