Name: Perfect Pan-Seared Steak with Garlic Herb Butter
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless ribeye steaks (about 1-inch thick, 10 oz each); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp neutral oil (canola or grapeseed); 3 tbsp unsalted butter; 3 cloves garlic, smashed; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 tbsp chopped fresh parsley (for garnish, optional)

Perfect Pan-Seared Steak with Garlic Herb Butter

WholesomeMelon4011

This pan-seared steak recipe brings steakhouse quality to your home kitchen by focusing on two critical techniques: a dry, well-seasoned steak and a relentless, sizzling-hot sear. Basting with garlic, thyme, and rosemary-infused butter gives the beef a deeply savory finish and irresistible aroma. Resting the steak ensures each bite is juicy, and a sprinkle of fresh parsley brightens the plate. Perfect for a celebratory Friday night in California, this technique-driven approach guarantees a deeply browned crust and a tender, flavorful interior every time.

Ingredients

Instructions

Pat the steaks very dry with paper towels. Season both sides generously with kosher salt and black pepper. Let steaks rest at room temperature for 30 minutes.
Preheat a heavy cast iron pan over medium-high heat until just beginning to smoke (about 5 minutes).
Add the oil and swirl to coat the pan. Lay the steaks in the pan away from you. Sear undisturbed for 2-3 minutes, until a deep brown crust forms.
Flip the steaks. Immediately add butter, smashed garlic, thyme, and rosemary to the pan.
Tilt the pan and use a spoon to baste the steaks with the melted butter and aromatics. Continue basting and cooking for another 2-3 minutes for medium-rare (130-135°F internal temp), or longer for desired doneness.
Transfer steaks to a cutting board and let rest for 5-10 minutes. Remove herbs and garlic from the pan; spoon a little of the herbed butter over the resting steaks.
Slice steaks against the grain. Sprinkle with chopped parsley and serve immediately.