Garlic Butter Steak

Ingredients

• 4 ribeye or New York strip steaks, about 8 oz each
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp high-heat oil
• 4 tbsp unsalted butter
• 5 garlic cloves, lightly crushed
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Remove the steaks from the refrigerator about 20 minutes before cooking, pat them extremely dry on all sides, and season evenly with kosher salt and black pepper.
2. Step 2.Place a heavy cast-iron skillet over medium-high to high heat and preheat until very hot, because strong initial heat is essential for developing a dark, flavorful crust.
3. Step 3.Add the high-heat oil, lay in the steaks without crowding, and leave the first side undisturbed for 2 to 4 minutes depending on thickness until a deep brown crust forms.
4. Step 4.Flip the steaks with tongs and sear the second side for about 2 minutes, then briefly hold the fatty edges against the skillet when practical to render and brown them.
5. Step 5.Reduce the heat to medium-low and add the butter, crushed garlic, thyme, and rosemary, allowing the butter to melt and foam without letting the milk solids or garlic burn.
6. Step 6.Tilt the skillet carefully so the foaming butter pools at one side, then repeatedly spoon the hot garlic-herb butter over the steaks for 1 to 2 minutes as they finish cooking.
7. Step 7.Insert an instant-read thermometer into the thickest part of each steak and remove individual steaks as they reach the desired safe doneness rather than relying on cooking time alone.
8. Step 8.Transfer the steaks to a warm plate or rack and rest them for 5 to 10 minutes so the internal temperature stabilizes and juices redistribute through the meat.
9. Step 9.While the steaks rest, taste the pan butter and discard any burned garlic or herbs; spoon a small amount of the fragrant butter over the steaks just before serving.
10. Step 10.Slice across the grain if serving pre-sliced, or serve the steaks whole with roasted vegetables, potatoes, or salad while the crust is still warm and the interior remains juicy.