There are evenings when the craving for a hearty, juicy steak just can’t be ignored. It’s not about fancy ingredients or complicated techniques, but about that satisfying sizzle and the aroma filling your kitchen. I remember one such night—coming home after a long day, the thought of a perfectly cooked steak was my reward. The skillet heated up, the butter melted, mingling with garlic and thyme, and the steak hissed the moment it touched the pan. The smell alone was enough to make me pause and breathe it in deeply, as if I’d found a secret escape.
That first bite was everything: a crisp, flavorful crust giving way to tender, juicy meat inside. It’s the kind of meal that makes you slow down and appreciate the simple joy of good food. No rush, just savoring each mouthful, the butter and herbs adding layers of richness. Cooking this steak wasn’t just about eating; it was about creating a small celebration at home, one that felt personal and satisfying.
- Quick and straightforward, ready in about 20 minutes
- Produces a crust that’s packed with flavor and a juicy interior
- Uses simple ingredients you probably have on hand
- Perfect for a cozy dinner for two or a small gathering
- Resting the steak ensures every bite is tender and juicy
Even if you’re new to cooking steak, this method makes it approachable and rewarding. The sizzling sound and fragrant butter-basted steak create a comforting atmosphere that welcomes you into the kitchen. Don’t worry about fancy tools—just a good pan and a little attention make all the difference.
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Pan-Seared Steak
- Total Time: 20 minutes
- Yield: 2
Description
A simple and delicious pan-seared steak recipe that delivers a perfectly cooked, juicy steak with a flavorful crust. Ideal for a quick and satisfying meal.
Ingredients
2 (8-ounce) ribeye steaks, about 1 inch thick, at room temperature
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cloves garlic, smashed
2 sprigs fresh thyme
Instructions
Remove the steaks from the refrigerator and let them come to room temperature for about 20 minutes before cooking.
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 or heavy-bottomed pan over high heat until very hot, about 3-5 minutes.
Add the vegetable oil to the pan and swirl to coat.
Carefully place the steaks in the hot pan and sear without moving them for 4 minutes.
Flip the steaks and add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan.
Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and aromatics for another 4 minutes for medium-rare doneness.
Check the internal temperature with a meat thermometer; it should read 130°F (54°C) for medium-rare.
Remove the steaks from the pan and transfer to a plate. Tent loosely with foil and let rest for 5 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
FAQ
Can I use a different cut of steak?
Yes, but keep in mind cooking times might vary. Ribeye works well for its marbling and flavor.
How do I know when it’s cooked perfectly?
Using a meat thermometer is best. Medium-rare is about 130°F (54°C). Resting after cooking is key to juicy results.
Can I prepare this steak ahead of time?
It’s best fresh, but leftovers keep well in the fridge for a few days. Reheat gently to avoid drying out.
What if I don’t have fresh thyme or garlic?
Butter alone still adds great flavor, but those aromatics elevate the taste beautifully.
When you want a no-fuss, deeply satisfying dinner, this pan-seared steak hits the spot every time. Give it a try and enjoy the simple pleasure of a meal made just right.