Pan Seared Steak
This is a cooking technique that is essential for anyone who loves beef. Making steak is not as hard or scary as it may seem. In just a few steps you can have, juicy perfectly cooked steak.
Equipment
- 9-12" Heavy Bottomed Cast Iron Pan
Ingredients
- 2 (12 ounce) steaks, Rib Eye, New York Strip, etc.
- kosher salt
- black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 thyme sprigs
- 2 garlic cloves, crushed
Instructions
- Let the steaks rest for 30 minutes at room temperature. Pat them dry if necessary.
- Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Make sure to render an extra fat on the sides, if necessary.
- Reduce heat to medium-low; add butter, thyme, and garlic to pan. Tilt the pan so the butter pools; cook 1 1/2 minutes, basting steaks with butter constantly.
- Remove the steaks from pan; cover loosely with foil. Let stand for 10 minutes. Reserve butter mixture.
- Cut steak diagonally across grain into thin slices, optional. Discard thyme and garlic; spoon reserved butter mixture over steak.
Notes
The 3 minute cooking time will vary, this is an estimate for steaks that are approximately 1-1 1/2 inches thick at medium rare. Adjust according to your steaks thickness and personal preference for doneness.