There’s something about the sound of a steak hitting a hot cast-iron skillet that immediately pulls me into the kitchen. The crackle and pop as the meat meets the heat, followed by the unmistakable aroma of butter, garlic, and thyme mingling in the air—it’s a small ritual that turns a simple dinner into an experience worth savoring. I remember the first time I tried this technique, watching the crust form and the juices bubble just beneath the surface. It’s that perfect balance of a flavorful crust with a tender, juicy interior that always surprises me, even after making it countless times.
It’s not just about the steak itself, but the moment it creates. The anticipation as it rests, the way the kitchen fills with warmth, and the satisfaction of sinking your teeth into something cooked with care.
- Effortless yet impressive: This recipe transforms a quick cook into an elevated dinner.
- Rich, buttery flavor balanced with fresh garlic and thyme for a deep, savory taste.
- Perfect crust every time thanks to the hot skillet and careful searing technique.
- Quick to prepare, making it ideal for busy weeknights or casual weekend meals.
- Resting the steak ensures every bite is juicy and tender, no matter your preferred doneness.
If you’ve ever worried about overcooking or missing the perfect sear, this method gives you the confidence to get it just right. The simple additions of butter and herbs elevate the dish without complicating it. Even if you’re new to cooking steak at home, this approach feels approachable and rewarding.
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Classic Pan-Seared Steak
- Total Time: 20 minutes
- Yield: 2
Description
A simple and delicious recipe for a perfectly pan-seared steak with a flavorful crust and juicy interior.
Ingredients
2 (8-ounce) ribeye steaks, about 1 inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
3 garlic cloves, smashed
2 sprigs fresh thyme
Instructions
Remove the steaks from the refrigerator and let them sit at room temperature for 10 minutes.
Pat the steaks dry with paper towels to remove any moisture.
Season both sides of each steak evenly with kosher salt and freshly ground black pepper.
Heat a large cast-iron skillet over high heat until very hot, about 3 to 5 minutes.
Add the vegetable oil to the skillet and swirl to coat the bottom.
Carefully place the steaks in the skillet and cook without moving for 4 minutes.
Flip the steaks and add the unsalted butter, smashed garlic cloves, and fresh thyme to the skillet.
Tilt the skillet slightly and spoon the melted butter over the steaks continuously for 3 to 4 minutes, or until the desired doneness is reached (135°F for medium-rare).
Remove the steaks from the skillet and transfer to a cutting board.
Let the steaks rest for 5 minutes before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
FAQ
Can I use a different cut of steak? Absolutely. While ribeye is ideal for its marbling, this method works well with other cuts like sirloin or New York strip.
How do I know when the steak is done? Using a meat thermometer is the most reliable way. Medium-rare is around 135°F, but you can adjust based on your preference.
What if I don’t have fresh thyme or garlic? You can skip them or substitute with dried herbs and garlic powder, though fresh ingredients offer the best aroma and flavor.
Can I cook more than two steaks at once? Yes, but make sure not to overcrowd the skillet so each steak gets a good sear.
Ready to bring these flavors to your dinner table? Give this pan-seared steak a try and watch how it transforms your meal into a moment worth remembering.