Description
A simple and flavorful pan-seared steak with a perfect crust and juicy interior.
Ingredients
Scale
- 1 (1-inch thick) steak (ribeye, sirloin, or strip)
- 1 tbsp high-smoke-point oil (avocado, vegetable, or grapeseed)
- 1 tbsp unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
- Salt and black pepper, to taste
Instructions
- Pat the steak dry with paper towels. Season generously with salt and pepper on both sides.
- Heat oil in a heavy skillet (cast iron works best) over medium-high heat until nearly smoking.
- Place the steak in the pan. Cook undisturbed for 3-4 minutes per side for medium-rare (adjust time for desired doneness).
- In the last minute, add butter, garlic, and herbs. Baste the steak with melted butter.
- Remove steak from pan and let it rest for 5 minutes before slicing.
Notes
- Use room-temperature steak for even cooking.
- Letting the steak rest ensures juiciness.
- For thicker cuts, finish in a 375°F oven if needed.
Nutrition
- Serving Size: 1 steak
- Calories: 330
- Sugar: 0g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 100mg
Keywords: steak, pan-seared, easy, dinner, protein