Pan Seared Steak

Description:

A simple, flavorful, restaurant-quality steak seared in a hot skillet and finished with butter, garlic, and herbs. This juicy and tender steak makes the perfect quick dinner or special-occasion meal.

Prep Time:

5 minutes

Cook Time:

10–12 minutes

Rest Time:

5 minutes

Total Time:

20–22 minutes

Servings:

2

Ingredients:

• 2 ribeye or New York strip steaks (about 1 inch thick)

• 1 tbsp olive oil

• 2 tbsp butter

• 3 cloves garlic, smashed

• 2–3 sprigs fresh thyme or rosemary

• 1 tsp salt

• 1/2 tsp black pepper

• Optional: flaky sea salt for finishing

Directions:

1. Pat steaks dry and season both sides with salt and pepper.

2. Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat.

3. Add steaks and cook 3–4 minutes per side, until a deep brown crust forms.

4. Add butter, garlic, and herbs to the pan. Tilt the skillet and spoon melted butter over the steaks for 1–2 minutes.

5. Check doneness with a meat thermometer:

   • 125°F for rare

   • 135°F for medium-rare

   • 145°F for medium

6. Transfer steaks to a plate and rest for 5 minutes before slicing.

7. Finish with flaky sea salt and serve warm.

Nutrition Information (per serving):

Approximate values

• Calories: 520

• Protein: 45 g

• Fat: 38 g

• Saturated Fat: 16 g

• Carbohydrates: 1 g

• Fiber: 0 g

• Sugar: 0 g

• Sodium: 820 mg