Name: Pan-Seared Steak with Herb Butter
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless ribeye steaks (each about 10 oz, 1-inch thick); 1 tbsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp neutral oil (such as canola or grapeseed); 2 tbsp unsalted butter; 2 cloves garlic, smashed; 2 sprigs fresh thyme; 2 sprigs fresh rosemary

Pan-Seared Steak with Herb Butter

FluffyOrange1599

This pan-seared steak recipe yields a juicy, flavorful steak with a mouthwatering crust and lush herb butter finish. Brining the steaks briefly before cooking ensures they stay moist and well-seasoned, a technique inspired by rigorous test kitchens for foolproof results. Searing in a hot cast iron pan creates a restaurant-worthy golden crust while basting with herbed butter infuses aromatic flavor. The final rest lets the juices redistribute, guaranteeing every bite is tender and satisfying. This simple yet refined approach ensures steak night is both achievable and unforgettable, perfect for date night or a special family meal.

Ingredients

Instructions

In a large bowl, dissolve 2 tablespoons kosher salt in 3 cups of cold water to create a 6% brine solution. Submerge the steaks in the brine for 30 minutes. Remove steaks, pat dry thoroughly with paper towels.
Season the steaks generously with black pepper on both sides.
Heat a large cast iron pan over high heat until just smoking. Add the oil and swirl to coat.
Carefully lay steaks in the pan. Sear without moving for 2-3 minutes until a deep brown crust forms. Flip and sear the other side for 2-3 minutes.
Reduce heat to medium-low. Add butter, garlic, thyme, and rosemary to the pan. Tilt the pan and, using a spoon, baste the steaks continuously with the melted herb butter for 1-2 minutes.
Check doneness with a meat thermometer (125°F for rare, 135°F for medium-rare, 145°F for medium). Remove steaks from pan and rest on a plate, tented with foil, for 5-10 minutes.
Slice against the grain and serve with pan juices spooned over the top.