Pan-Seared Steak with Garlic and Butter
Ingredients:
1 thick-cut steak (e.g., ribeye or T-bone, about 1.5 inches thick)
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
2-3 garlic cloves, smashed
Optional: Fresh thyme or rosemary sprigs
Instructions:
Prepare the Steak: Remove the steak from the refrigerator 30-60 minutes before cooking to bring it to room temperature. Pat it dry with paper towels and season generously with salt and pepper on both sides.
Heat the Pan: Preheat a cast-iron skillet over high heat until very hot. Add the olive oil and wait until it starts to smoke lightly.
Sear the Steak: Place the steak in the skillet and let it sear without moving for 3-4 minutes to develop a crust. Flip the steak and sear the other side for another 3-4 minutes for medium-rare (adjust time for desired doneness).
Add Flavor: Reduce the heat to medium, add the butter, garlic, and optional herbs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak for 1-2 minutes.
Rest the Steak: Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
Slice and Serve: Slice the steak against the grain and serve it with the pan juices, garlic, and herbs spooned over the top.
Optional Notes:
For medium-rare, the internal temperature should be about 130-135°F (54-57°C).
Serve with sides like roasted vegetables or mashed potatoes.