Sometimes, the day drags on, and all you want is something straightforward yet utterly satisfying. This pan-seared steak with butter captures that feeling perfectly—simple but indulgent, a dish that speaks to the soul after hours of hustle.
I remember the first time I made this recipe on a chilly evening when I came home drained. The moment the steak hit the hot skillet, the kitchen filled with the kind of aroma that makes you pause everything else. That crackling sound, the rich smell of searing meat mingled with garlic and thyme, it was like an invitation to slow down. When I spooned the warm, melted butter over the steak, it felt like wrapping myself in a warm blanket. Each bite was tender and buttery with a crispy crust that made me realize good food doesn’t have to be complicated to be memorable.
- Quick to prepare and cook, making it perfect for busy weeknights.
- Rich, buttery finish that elevates the flavors without extra fuss.
- Uses minimal ingredients but delivers maximum satisfaction.
- Great for impressing guests or treating yourself after a demanding day.
- Encourages mindful eating with its bold, simple taste.
If you’re worried about overcomplicating dinner, this recipe is your no-fail answer. It’s comforting and approachable, even if you don’t cook often.
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Pan-Seared Steak with Butter
- Total Time: 20 minutes
- Yield: 2 1x
Description
A simple and delicious pan-seared steak cooked to perfection and finished with rich, melted butter for an indulgent flavor.
Ingredients
2 boneless ribeye steaks, about 1 inch thick, room temperature
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
3 tablespoons unsalted butter
2 cloves garlic, smashed
2 sprigs fresh thyme
Instructions
Pat the steaks dry with paper towels to remove excess moisture.
Season both sides of the steaks evenly with kosher salt and freshly ground black pepper.
Heat a large cast-iron skillet over medium-high heat until very hot, about 3-4 minutes.
Add the vegetable oil to the skillet and swirl to coat.
Place the steaks in the skillet and cook without moving for 4 minutes to develop a crust.
Flip the steaks and add the unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the skillet.
Tilt the skillet slightly and use a spoon to baste the steaks continuously with the melted butter for 3-4 minutes, or until the desired doneness is reached (135°F for medium-rare).
Remove the steaks from the skillet and transfer to a plate.
Let the steaks rest for 5 minutes to allow juices to redistribute.
Slice the steaks against the grain and serve immediately, spooning any remaining butter and herbs from the pan over the top.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
FAQs
Can I use a different cut of steak?
Absolutely, though ribeye works best for its marbling and flavor; other cuts might need slight adjustments in cooking time.
How do I know when the steak is done?
Using a meat thermometer helps—135°F for medium-rare is ideal, but personal preference rules here.
Is it necessary to let the steak rest?
Yes, resting lets the juices redistribute, so you get juicy, tender bites every time.
Can I prepare this without fresh herbs?
You can skip the thyme, but it adds a lovely aromatic touch that pairs beautifully with the butter and garlic.
What’s the best way to reheat leftovers?
Gently warm them in a skillet or oven to avoid drying out the steak.
When dinner feels like a comforting hug, this pan-seared steak with butter is exactly what you need. Give it a try and discover how a few simple steps can transform your evening meal.