Perfect Pan-Seared Steak with Garlic Butter and Herbs

Name: Perfect Pan-Seared Steak with Garlic Butter and Herbs
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 1
Ingredients: 2 pieces boneless ribeye or scotch fillet; 5 cloves garlic cloves, minced; 6 sprigs sprigs fresh thyme or 3 sprigs rosemary; 1 tsp salt; 1 tbsp vegetable oil; 75 g unsalted butter

Master the art of cooking a restaurant-quality steak at home with this foolproof pan-searing method. Basted in aromatic garlic butter and fresh herbs, this steak is juicy, tender, and perfectly crusted every time.

Servings1 Portions

Prep Time5 Mins

Cook Time6 Mins

Difficulty

Intermediate

Ingredients

boneless ribeye or scotch fillet
2 pieces
garlic cloves, minced
5 cloves
sprigs fresh thyme or 3 sprigs rosemary
6 sprigs
salt
1 tsp
vegetable oil
1 tbsp
unsalted butter
75 g

Step-by-Step Instructions

Bring the steaks to room temperature: Remove the steaks from the refrigerator 30 minutes before cooking. This ensures the meat cooks evenly from the edges to the center.

Dry the steaks thoroughly: Pat all sides of the meat completely dry with paper towels. Removing surface moisture is the secret to achieving a deep, caramelized crust.

Heat the skillet: Place a heavy-based skillet (cast iron is ideal) over high heat. Add the vegetable oil and heat until it is shimmering and just starting to smoke.

Season generously: Just before cooking, sprinkle both sides of the steaks liberally with salt and pepper. Place them into the hot skillet immediately to prevent the salt from drawing out moisture.

Sear the first side: Cook the steaks for 2 to 2.5 minutes without moving them. You want a dark, golden-brown crust to form before flipping.

Add aromatics: Flip the steaks and cook for 1 minute. Push the steaks to one side of the pan and add the butter, smashed garlic cloves, and fresh herbs. Be careful, as the herbs may sputter in the hot fat.