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Skillet Seared Steak with Garlic Butter Recipe

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4 from 12 reviews

This Skillet Seared Steak with Garlic Butter recipe delivers perfectly cooked, flavorful steaks with a rich garlic thyme butter finish. Using a cast iron skillet to sear ribeye or New York strip steaks, this technique produces a gorgeous crust while maintaining juicy, tender meat inside. Finished with aromatic butter baste, this dish is quick and elegant for any steak lover.

Ingredients

Steak

  • 2 (12 oz) Ribeye or New York strip steaks, about 1 1/4 inches thick
  • 1 Tbsp vegetable oil
  • 1 tsp kosher salt
  • 3/4 tsp freshly ground black pepper

Garlic Butter

  • 2 Tbsp unsalted butter
  • 2 sprigs fresh thyme
  • 2 garlic cloves, peeled and smashed

Instructions

  1. Prepare steaks: Let the steaks rest at room temperature for 30 minutes to ensure even cooking.
  2. Heat skillet: Heat 1 tablespoon vegetable oil in a 12-inch cast iron skillet over medium-high heat until the oil shimmers and is near smoking, about 3 minutes on a gas stove.
  3. Season steaks: Pat both sides of the steaks dry with paper towels, then season evenly with kosher salt and freshly ground black pepper.
  4. Sear first side: Place steaks in the hot skillet and press down with metal tongs to ensure full contact with the pan. Cook until the bottom forms a brown crust, about 3 minutes.
  5. Flip steaks: Turn the steaks over and cook for approximately 3 more minutes until the steaks are about 10 degrees below your desired doneness.
  6. Add butter and aromatics: Reduce heat to medium-low. Add butter, smashed garlic cloves, and fresh thyme sprigs to the skillet.
  7. Baste steaks: Tilt the skillet to pool the melted butter and continuously spoon it over the steaks. Continue cooking until steaks reach your desired internal temperature, about 1 minute more. Keep in mind the steaks will rise approximately 5 degrees while resting.
  8. Rest steaks: Transfer steaks to plates and let them rest for 5 minutes before slicing to allow juices to redistribute.

Notes

  • Use a meat thermometer for accuracy: Rare (120-125°F), Medium Rare (130-135°F), Medium (140-145°F), Medium Well (150-155°F), Well Done (160°F+).
  • Allowing steaks to come to room temperature prevents uneven cooking.
  • Cast iron skillets provide superior heat retention and browning, but a heavy stainless steel pan can also be used.
  • Smashed garlic releases more flavor into the butter during basting.
  • Resting the steak before slicing ensures juiciness and tenderness.

Find it online: https://cookedbygrace.com/skillet-seared-steak-with-garlic-butter-recipe/