Name: Pan-Seared Steak in Butter Sauce
Total time: 30 min
Ingredients: 2 boneless ribeye steaks (about 1 inch thick, or your favorite cut of steak): Ribeye is rich in marbling, which means it’s packed with flavor and tenderness, making it perfect for this recipe.; 2 tablespoons olive oil: This helps to sear the steaks and gives them a lovely golden-brown crust.; 4 tablespoons unsalted butter: The star of the butter sauce. It adds richness and flavor, creating that irresistible finish.; 3 cloves garlic, minced: Garlic brings a savory, aromatic depth to the butter sauce.; Fresh thyme (or rosemary): A few sprigs of fresh thyme or rosemary will elevate the butter sauce with a fragrant, earthy flavor.; Salt and pepper: These are essential for seasoning the steak. Don’t skimp on this—it’s the key to bringing out all the flavors.; 1 tablespoon fresh lemon juice (optional): A squeeze of fresh lemon juice at the end will add a burst of brightness that balances the richness of the butter sauce.

Ingredients

Scale

2 boneless ribeye steaks (about 1 inch thick, or your favorite cut of steak): Ribeye is rich in marbling, which means it’s packed with flavor and tenderness, making it perfect for this recipe.
2 tablespoons olive oil: This helps to sear the steaks and gives them a lovely golden-brown crust.
4 tablespoons unsalted butter: The star of the butter sauce. It adds richness and flavor, creating that irresistible finish.
3 cloves garlic, minced: Garlic brings a savory, aromatic depth to the butter sauce.
Fresh thyme (or rosemary): A few sprigs of fresh thyme or rosemary will elevate the butter sauce with a fragrant, earthy flavor.
Salt and pepper: These are essential for seasoning the steak. Don’t skimp on this—it’s the key to bringing out all the flavors.
1 tablespoon fresh lemon juice (optional): A squeeze of fresh lemon juice at the end will add a burst of brightness that balances the richness of the butter sauce.

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Instructions

Prep the steak: Start by patting your steaks dry with paper towels. This helps to get a perfect sear, as moisture can prevent that crispy golden crust. Season both sides of the steaks generously with salt and pepper. You want that seasoning to penetrate the meat, so don’t be shy with it!
Heat the pan: Place a heavy skillet (preferably cast-iron) on the stovetop over medium-high heat. Add 2 tablespoons of olive oil and let it heat up until it shimmers. You want your pan to be nice and hot so the steaks can sear properly.
Sear the steaks: Once the oil is hot, carefully place the steaks in the pan. You should hear a satisfying sizzle as they hit the pan. Let them cook undisturbed for 4-5 minutes on the first side. Don’t move them around! This allows that delicious crust to form.
Flip the steaks: After 4-5 minutes, use tongs to flip the steaks to the other side. Let them cook for another 3-4 minutes, depending on how you like your steak. For medium-rare, aim for an internal temperature of 130°F. If you prefer your steak more done, adjust the cooking time accordingly.
Make the butter sauce: While the steaks are cooking, grab your butter, garlic, and herbs. Once the steaks are flipped, add 2 tablespoons of butter to the pan along with the garlic and fresh thyme (or rosemary). As the butter melts, tilt the pan slightly and spoon the melted butter over the steaks continuously. This technique is called basting and it’s what gives your steak that beautiful, buttery flavor.
Finish cooking: Let the steaks cook for another 1-2 minutes, making sure the butter is infused with the garlic and herbs. You can also add a squeeze of lemon juice at this stage if you want a touch of brightness in the sauce.
Rest the steaks: Once your steaks have reached your desired level of doneness, remove them from the pan and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender, juicy steak.
Serve and enjoy: Slice the steak against the grain and drizzle the buttery garlic sauce from the pan over the top. Serve immediately, and get ready to enjoy one of the best steaks you’ve ever made!

Nutrition

Serving Size: 2
Calories: 450
Fat: 30g
Carbohydrates: 1g
Protein: 45g