Name: Pan-Seared Steak with Herb Butter
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless ribeye steaks (about 10 oz each, 1-inch thick); 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 2 cloves garlic, smashed; 2 sprigs fresh thyme; 2 sprigs fresh rosemary

Pan-Seared Steak with Herb Butter

FreshSpinach0434

This pan-seared steak uses a quick brine for extra juiciness, a technique that ensures your steak stays moist even in the Florida heat. Searing in a hot cast iron pan creates a beautiful crust, while basting with herb-infused butter adds richness and aroma. Resting the steak before slicing allows juices to redistribute, giving you a tender, flavorful bite every time. Perfect for an indulgent yet approachable dinner, even on a sultry summer night.

Ingredients

Instructions

Dissolve 3 tablespoons kosher salt in 4 cups cold water to make a 6% brine solution. Submerge the steaks in the brine and refrigerate for 30 minutes. Remove from brine, rinse quickly under cold water, and pat very dry with paper towels.
Season both sides of the steaks generously with black pepper.
Heat a large cast iron pan over medium-high heat until just smoking. Add vegetable oil and swirl to coat.
Place steaks in the pan and sear undisturbed for 2-3 minutes, until a deep brown crust forms. Flip steaks and add butter, garlic, thyme, and rosemary to the pan.
Tilt the pan and use a spoon to baste the steaks with the melted herb butter for another 2-3 minutes, or until desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
Transfer steaks to a cutting board and let rest for 5 minutes before slicing and serving.