Description:
These perfectly seared steaks with melted butter are tender, juicy, and packed with bold flavor.
Ingredients:
2 ribeye or strip steaks (about 1–1½ inches thick)
Salt (to taste)
Freshly ground black pepper (to taste)
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic, smashed
2–3 sprigs fresh rosemary or thyme (optional)
Instructions:
Bring to Room Temperature:
Remove the steaks from the refrigerator 30–40 minutes before cooking.
Season Generously:
Pat the steaks dry with paper towels. Season both sides well with salt and black pepper.
Heat the Pan:
Place a heavy skillet (preferably cast iron) over high heat. Add olive oil and heat until very hot.
Sear the Steaks:
Add the steaks to the pan. Cook for 3–4 minutes without moving them to create a deep golden crust. Flip and cook another 3–4 minutes for medium-rare (adjust time depending on thickness and desired doneness).
Add Butter & Baste:
Lower the heat slightly. Add butter, smashed garlic, and herbs. Once the butter melts, tilt the pan and spoon the melted butter over the steaks continuously for 1–2 minutes.
Rest the Steak:
Remove the steaks from the pan and let them rest for 5–10 minutes before slicing. This keeps them juicy.
Serving Suggestions:
Serve hot with mashed potatoes, roasted vegetables, crispy fries, or a fresh green salad.
Spoon extra melted butter from the pan over the top before serving for extra flavor.
Juicy. Buttery. Perfectly seared.