Steak with Garlic Butter
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Dish Type:
Main Course
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Season:
Summer
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Prep Time:
10 mins
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Cook Time:
15 - 20 mins
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Serves:
2
Ingredients
- 2 steaks (8-10 ounces each), such as ribeye or New York strip, about 1 to 1.5 inches thick
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1 teaspoon dried thyme or rosemary
- Salt and freshly ground black pepper to taste
Equipment
- Heavy skillet (cast-iron preferred)
- Meat thermometer
Instructions
- Prep the Steaks:
- Allow steaks to sit at room temperature for about 30 minutes. This promotes even cooking.
- Thoroughly dry the steaks using paper towels. This step is essential for achieving a good sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper.
- Heat the Skillet:
- Place a heavy skillet over high heat. Add the olive oil and heat until it's very hot, almost smoking.
- Sear the Steaks:
- Carefully place the steaks into the hot skillet.
- Let them sear undisturbed for 3 to 4 minutes on the first side, allowing a deep brown crust to form.
- Turn the steaks and sear for another 3 to 4 minutes on the other side to develop a similar crust.
- Infuse with Garlic Butter:
- Reduce the heat to medium.
- Add the butter, minced garlic, and your choice of thyme or rosemary to the skillet.
- As the butter melts, spoon it continuously over the steaks, basting them with the flavorful mixture.
- Cook to Your Liking:
- Continue cooking and basting the steaks until they reach your preferred internal temperature. Use a meat thermometer for accuracy:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (66-68°C)
- Well-done: 160°F+ (71°C+)
- Rest and Serve:
- Transfer the cooked steaks to a clean cutting board.
- Allow them to rest for 5 to 10 minutes. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice the steaks against the grain and serve immediately, drizzling the remaining garlic butter from the skillet over the top.