Ingredients
Steak
- 2 boneless strip, ribeye, or sirloin steaks 8 to 10 ounces each and about 1 1/4 inches thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon avocado or canola oil
- 2 tablespoons unsalted butter
- 2 cloves garlic lightly crushed
- 2 sprigs fresh thyme or rosemary optional
Equipment
- 1 12-inch cast-iron or heavy stainless-steel skillet
- 1 Instant-read thermometer
- 1 pair of tongs
- 1 Cutting board
Instructions
Method
- Pat the steaks very dry with paper towels. Season both sides and the edges with salt and pepper.
- Heat the empty skillet over medium-high heat for 3 to 4 minutes. Add the oil; it should shimmer immediately.
- Lay the steaks in the pan away from you. Cook without moving for 3 to 4 minutes, until the undersides are deeply browned and release easily. Turn and cook the second side for 2 to 3 minutes.
- Reduce heat to medium. Add the butter, garlic, and herbs. Tilt the skillet carefully and spoon the foaming butter over the steaks for 1 to 2 minutes, turning once more if needed.
- Insert an instant-read thermometer through the side into the center. For USDA guidance, cook beef steaks to at least 145°F (63°C), then rest for at least 3 minutes.
- Transfer to a cutting board and rest 5 minutes. Slice across the grain and spoon the pan butter over the top.
Nutrition
Serving: 1 serving (1/2 batch)Calories: 540kcalCarbohydrates: 1gProtein: 53gFat: 36gSaturated Fat: 15gCholesterol: 175mgSodium: 720mgPotassium: 690mg
Video
Notes
Timing varies with steak thickness, starting temperature, pan material, and stove. Trust the thermometer over the clock. Keep raw meat and its utensils separate from ready-to-eat foods. Nutrition is an estimate based on a 9-ounce boneless steak and includes butter and oil.
