Pan-Seared Steak Recipe

Instructions

step 1 Remove the steaks from the refrigerator 30–40 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels. /n
step 2 Season both sides of the steaks evenly with kosher salt and freshly ground black pepper. /n
step 3 Heat a heavy skillet, preferably cast iron, over high heat until very hot. Add the olive oil and swirl to coat the pan. /n
step 4 Carefully place the steaks in the hot skillet and sear without moving them for 3–4 minutes until a deep golden-brown crust forms. /n
step 5 Flip the steaks and add the butter, smashed garlic, rosemary, and thyme to the pan. /n
step 6 Tilt the skillet slightly and use a spoon to baste the steaks continuously with the melted butter and aromatics for 2–3 minutes. /n
step 7 Continue cooking to your desired doneness (about 130°F for medium-rare), adjusting the time as needed. /n
step 8 Transfer the steaks to a cutting board and let them rest for 5–10 minutes before slicing and serving.

Storage and Reheating Tips

Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a small amount of butter to prevent drying out. Avoid overheating to maintain tenderness. You can also slice the steak thinly and use it in salads, sandwiches, or wraps for a quick meal.