skillet steak with garlic-herb butter
The key to a good steak is to use the best quality meat you can (from a local butcher is best), and allow it to cook in a hot pan, undisturbed, until a good sear forms. Patience is your friend here, so don’t rush the process. It will be worth it in the end for a perfectly seared, juicy steak.
2 thick-cut, bone-in ribeye steaks (each about 2 inches thick)
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 cloves garlic, smashed
1 handful fresh thyme sprigs
- Remove steaks from refrigerator and allow to rest at room temperature for 10-15 minutes.
- Preheat oven to 400°F. Turn on oven ventilation/fan as well.
- Heat a large cast iron pan over medium-high heat.
- Season both sides of each steak with salt and pepper. Add steaks to hot pan and cook for 4-5 minutes, without moving or touching, until a good sear forms on bottom (when steaks pull away easily from pan they are ready to turn). Turn steaks and cook on other side until seared, 2-5 minutes. Carefully remove pan and transfer to oven to finish cooking, another 2-5 minutes, depending on thickness and desired doneness.
- Remove steaks from oven and place pan over low heat. Add butter, garlic, and fresh thyme and cook just until butter melts. Using an oven mitt, carefully tilt pan slightly away from you and use a tablespoon to baste steaks with some butter, coating well. Remove pan from heat and transfer steaks to a cutting board. Tent with aluminum foil and allow to rest at room temperature for about 10 minutes. Cut steaks into 2-inch slices, transfer to a serving platter, and drizzle with garlic-herb butter. Serve immediately.