Classic Pan-Seared Steak topped with aromatic herb butter
A delectable ribeye steak seared to perfection and topped with a fragrant herb butter, delivering a rich flavor experience.
Ingredients
Main Ingredients
- 2 pieces ribeye steaks, perfectly marbled and 1-inch thick
- Generous salt and pepper to taste Enhances the meat’s flavor
- 2 tablespoons olive oil For that perfect sear
- 3 tablespoons butter Infused with herbs
- 2 cloves garlic, minced For a fragrant kick
- 1 tablespoon fresh thyme, chopped Adds depth
- 1 tablespoon fresh rosemary, chopped For an aromatic finish
Instructions
Preparation
- Start by removing the ribeye steaks from the refrigerator about 30 minutes before you plan to cook them.
- Allowing them to reach room temperature ensures even cooking.
Seasoning
- Generously season both sides of each steak with salt and pepper.
Heating the Skillet
- In a heavy skillet—preferably cast iron—heat the olive oil over high heat until it’s very hot.
Cooking the Steaks
- Carefully place the seasoned steaks in the skillet.
- Cook for 4-5 minutes on each side for medium-rare, adjusting cooking time to reach your desired doneness.
Adding Flavor
- Halfway through cooking, add butter, minced garlic, chopped thyme, and rosemary to the skillet.
- As the butter melts, continuously spoon it over the steaks to baste them, infusing the flavors deeply.
Resting
- Once cooked to your preference, remove the steaks from the skillet and let them rest for 5 minutes.
Serving
- Slice the steaks against the grain to serve, making sure each piece is adorned with the rich, aromatic herb butter.
Notes
For optimal results, use a meat thermometer to ensure perfect doneness; medium-rare should be around 130°F (54°C). Allow the steaks to sit with seasoning for an hour before cooking for a flavorful crust. Experiment with various herbs like oregano or basil for different flavor profiles. Store in an airtight container for up to 3 days in the refrigerator or freeze for longer storage.