Pan-Seared Steak with Herb Butter

If you like, I can pull together print-friendly version, variations (e.g., with garlic-herb compound butter, or different steak cuts), and pairing recommendations (sides, wines, sauces) too! Would you like that?

Ingredients

• 2 steaks (e.g., ribeye or strip, about 1¼ – 1½″ / ~3 – 4 cm thick)
• Salt (coarse or kosher salt) & freshly ground black pepper
• ½ Tbsp (≈ 7 mL) high-smoke-point oil (e.g., vegetable, canola)
• 2 – 3 Tbsp unsalted butter (or more for basting)
• 2 – 4 garlic cloves, lightly smashed (still with skin if you like)
• Fresh herb sprigs, e.g., 2 sprigs rosemary + 2 sprigs thyme (or choose one)

Directions

1. Pat the steaks dry with paper towels. Dry surface = better sear.
2. Season generously both sides of the steaks with salt and pepper.
3. Pre-heat a heavy skillet (cast iron preferred) over medium-high heat. Add the oil and swirl to coat.
4. Once the pan is hot and oil shimmering, place the steaks in the skillet. Sear for ~3-4 minutes on the first side until a deep brown crust forms.
5. Flip the steaks. After flipping, immediately reduce heat a little (to medium) and add the butter, garlic cloves and herb sprigs.
6. Tilt the skillet toward you so the butter pools; use a spoon to baste the melted butter + garlic + herbs over the steak continuously for 1-2 minutes (or until the steak reaches about 5-10ºF/≈3-6ºC below your desired doneness, as carry-over cooking will raise the temperature while resting).
7. If desired, sear the edges of the steak (especially if there is a fat cap) by holding the steak on its edge with tongs.
8. Remove the steak from the pan, transfer to a plate or cutting board, loosely tent with foil, and let rest for ~5-10 minutes. This lets the juices redistribute and keeps it juicy.
9. Slice against the grain (if you’re slicing) and serve. Spoon any remaining herb-butter from the pan over top.