Pan-Seared Steak

Ingredients

• 1–2 steaks (ribeye, NY strip, or sirloin; 1–1½ inches thick)

• Salt & freshly cracked black pepper

• 1 tbsp olive oil or high-smoke-point oil

• 2 tbsp butter

• 2 cloves garlic, smashed

• Fresh thyme or rosemary (optional)

Instructions

Heat a cast-iron or heavy skillet over high heat until hot. Add oil and swirl to coat.

Place steaks in the pan and don’t move them. Sear 3–4 minutes per side until a deep brown crust forms.

Lower heat to medium. Add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes.

• Rare: 125–130°F

• Medium-rare: 130–140°F

• Medium: 140–150°F

• Medium-well: 150 – 160°F
• Well-done: 160°F +

Transfer steaks to a plate and rest 5–10 minutes. Slice against the grain and serve.