Remove steaks from the fridge 20–30 minutes before cooking.
Pat steaks completely dry with paper towels on both sides.
Season generously with kosher salt and black pepper, pressing gently to adhere.
Heat a cast iron skillet over high heat for 2–3 minutes until smoking. Add olive oil.
Add steaks and sear undisturbed for 3–4 minutes until a deep crust forms.
Flip and sear the other side for 3–4 minutes for medium-rare.
Reduce heat to medium. Add butter, smashed garlic, thyme, and rosemary.
Tilt the pan and baste steaks continuously with garlic herb butter for 1–2 minutes.
Transfer steaks to a cutting board and rest for 5 minutes.
Finish with flaky sea salt and a drizzle of pan butter. Serve immediately.
Garlic Butter Steak Dinner
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 2-4
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Serves: 2-4
Ingredients
- 2–4 ribeye or sirloin steaks (about 1 inch thick, 8–10 oz each)
- 1 tsp kosher salt per steak
- ½ tsp black pepper per steak
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 4–5 garlic cloves, smashed
- 4–5 fresh thyme sprigs
- 2 fresh rosemary sprigs
- Pinch of red pepper flakes (optional)
- Flaky sea salt, for finishing
Method
Instructions
- 1)
Notes
For medium doneness, cook to an internal temperature of 140°F (60°C); for medium-rare, pull at 130°F (54°C).
Always use a very hot, dry pan for the best crust — moisture prevents browning.
Resting the steak is non-negotiable. It keeps every bite juicy rather than letting those flavorful juices run off onto the cutting board.