Garlic Butter Steak
Ingredients
- 2 thick-cut ribeye or new york strip steaks, bone-in
- 1 tbsp olive oil or high-heat cooking oil
- 1 tsp Kosher salt, divided
- 1 tsp cracked black pepper
- 4 tbsp butter, softened
- 3 cloves garlic, peeled and finely minced
- 2 sprigs fresh thyme, stripped from the stems
- 1 sprig fresh rosemary, stripped from the stem and chopped
Instructions
- Mix the softened butter with the minced garlic, fresh thyme, fresh rosemary, and some cracked black pepper. Take the steaks out and let them come to room temperature, which takes 10 to 15 minutes.
- Sprinkle the salt and cracked black pepper over the surface of the steaks. Place a heavy cast iron pan on the stove and heat it over medium heat. Add the olive oil or other high-heat oil, letting it warm up until it’s shimmering.
- Cook each steak separately, flipping every six to seven minutes. Use an instant-read thermometer to keep track of the internal temperature. When you’re about 10 degrees below the desired level of doneness, apply about 2 tablespoons of the flavored butter to the steak. Let it melt over the surface, then flip the steak so both sides can brown. Repeat this process with the second steak while the first is resting.
Notes
The steaks will rise another 5 degrees in temperature after being removed from the hot pan. Aim to remove them a little shy of the desired level of doneness to prevent accidental overcooking.
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