Pan Seared Steak in Butter Sauce

Pan-Seared Steak in Butter Sauce

A perfectly pan-seared steak is a thing of beauty, and this recipe with a simple butter sauce takes it over the top. The sear creates a flavorful crust, while the buttery sauce adds a touch of richness that complements the beef. This dish is surprisingly easy to make and requires minimal ingredients, making it a perfect weeknight dinner.

Ingredients:

• 2 ribeye steaks (or your favorite cut), at least 1 inch thick
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper

Cooking Guide:

1. Bring the steaks to room temperature: Take the steaks out of the refrigerator at least 30 minutes before cooking. This allows for even cooking throughout.
2. Sear the steaks: Pat the steaks dry with paper towels. Heat a heavy-bottomed skillet over medium-high heat. Add olive oil and swirl to coat the pan. Season the steaks generously with salt and pepper. Sear the steaks undisturbed for 3-4 minutes per side, or until a golden brown crust forms.
3. Make the butter sauce: Reduce heat to medium-low. Add butter, garlic, and thyme to the pan. Tilt the pan to spoon the melted butter over the steaks, allowing the garlic and thyme to infuse their flavors (about 2-3 minutes).
4. Rest and serve: Transfer the steaks to a plate and tent with foil. Let them rest for 10 minutes before slicing against the grain. This allows the juices to redistribute for a more tender steak. Spoon the garlic butter sauce over the sliced steak and serve immediately.

Tips:

• Use a high-quality steak for the best results. Ribeye, New York strip, and filet mignon are all good choices.
• Don’t overcrowd the pan when searing the steaks. This will lower the temperature and prevent a good sear.
• If the butter starts to brown too quickly, reduce the heat or remove the pan from the heat for a moment.
• To gauge the doneness of your steak, use a meat thermometer. Here’s a general guide: 120°F for rare, 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
• For a thicker cut of steak, you may need to adjust the cooking time slightly.