Ingredients
2 ribeye or NY strip steaks (1-inch thick)
Salt and pepper to taste
1 tbsp olive oil
3 tbsp unsalted butter
3 garlic cloves, smashed
Fresh thyme or rosemary (optional)
Instructions
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Let the steaks sit at room temperature for about 30 minutes to ensure even cooking. Pat the steaks dry with a paper towel and season generously with salt and pepper on both sides.
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Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, carefully place the steaks in the pan and sear for 3–4 minutes per side until a golden crust forms and the steak reaches your desired level of doneness.
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In the last 2 minutes of cooking, add butter, smashed garlic cloves, and fresh thyme or rosemary (if using). As the butter melts, use a spoon to baste the steaks with the garlic-infused butter for an extra burst of flavor.
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Remove the steaks from the skillet and let them rest for 5 minutes before slicing. This helps the juices redistribute for a more tender, juicy steak.
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Serve the steaks with the garlic butter sauce from the pan, and enjoy!
Notes
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Variations:
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Different Cuts: Use a different cut of steak like filet mignon or sirloin for a different flavor profile or tenderness.
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Spicy Kick: Add red pepper flakes or a dash of hot sauce to the garlic butter for a spicy twist.
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Balsamic Glaze: Drizzle a balsamic reduction over the steak for a tangy contrast to the rich butter sauce.
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Cheese Topping: Add a slice of melted blue cheese or Parmesan on top of the steak for extra richness.
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Storage/Reheating: Steak is best enjoyed fresh, but if you have leftovers, store the steak in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a hot pan for a minute or two on each side, basting with any leftover garlic butter for added flavor. Alternatively, you can use a microwave, but it may affect the steak’s texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Comfort Food
- Method: Pan-searing
- Cuisine: American
