Pan Seared Steak (Cast Iron Steak with Garlic Butter)
This pan seared steak recipe is quick, easy, and perfect for date nights, holidays, or a special family dinner.
Servings: 4
Calories: 568kcal
Equipment
- Cast iron
Ingredients
- 2 lb Ribeye Filet Mignon or New York Strip Steaks
- 1/2 Tbsp olive oil
- 1 1/2 tsp table salt or 2 tsp kosher salt
- 1 tsp ground black pepper
- 3 Tbsp unsalted butter
- 4 cloves garlic peeled and slightly smashed
- A few sprigs fresh thyme
Instructions
- Remove steaks from the refrigerator. Pat them dry and season generously with salt and black pepper. Let sit at room temperature for 30–60 minutes. Optional: For a dry brine, season and refrigerate uncovered up to 24 hours.
- Heat a cast iron skillet over medium-high heat until very hot. Add olive oil and swirl to coat.
- Place steaks in the skillet. Using tongs, sear the edges for about 1 minute per side to render the fat.
- Sear the first flat side for 4 minutes without moving until a deep brown crust forms. Flip and cook another 3–4 minutes.
- Reduce heat to medium-low. Add butter, garlic, and thyme.
- Tilt the pan and spoon the melted garlic butter over the steaks for about 1 minute, until steaks are 5–10 degrees below desired doneness (see the notes for temperature guide).
- Transfer to a cutting board. Loosely cover and rest 10 minutes before slicing.
- Slice into 1/2-inch strips and spoon extra garlic butter sauce over the top before serving.
Medium Rare: Remove at 125°F for a final temperature of 130°FMedium: Remove at 135°F for a final temperature of 140°FMedium-Well: Remove at 145°F for a final temperature of 150°FWell Done: Remove at 155°F for a final temperature of 160°F
Nutrition
Serving: 4g | Calories: 568kcal | Carbohydrates: 1g | Protein: 46g | Fat: 42g | Saturated Fat: 20g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 161mg | Sodium: 992mg | Fiber: 0.2g | Sugar: 0.04g