Steakhouse Steak

A simple, classic pan-seared steak finished with butter, garlic, and thyme for a restaurant-style result at home.

Prep Time5

Cook Time15

Total Time20

Servings: 4 servings

4 steaks (about 8 ounces each, 1 inch thick) rib-eye, scotch fillet, New York strip, porterhouse, sirloin, or rump
1 pinch salt to season
1 pinch black pepper to season
2 tablespoons olive oil divided
4 tablespoons unsalted butter divided
6 cloves garlic lightly crushed with the back of a knife, divided
6-8 sprigs fresh thyme or rosemary divided

Remove the steaks from the refrigerator at least 20 minutes before cooking so they come toward room temperature.
Pat steaks dry with paper towels and season both sides with a pinch of salt and pepper just before cooking.
Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot and beginning to smoke. Add 1 tablespoon of olive oil and swirl to coat.
Working one or two steaks at a time (do not overcrowd), place a steak in the pan away from you and sear 1–2 minutes per side until a crisp golden-brown crust forms; flip and sear an additional minute per side as needed to achieve an even color. Sear the edges for about 1 minute to render fat.
Reduce heat to medium-low and add 2 tablespoons butter, 3–4 garlic cloves, and 3–4 thyme (or rosemary) sprigs to the pan. Let the butter foam for about 30–60 seconds to infuse with the herbs and garlic.
Place a garlic clove on top of each steak and tilt the pan (use an oven mitt) so the butter pools; use a large spoon to baste the steaks constantly with the flavored butter for 1–2 minutes, flipping as needed until steaks reach your desired doneness.
Discard the used thyme and garlic from the pan, transfer the steaks to a plate, and spoon any pan juices over them. Let the steaks rest for 5 minutes before serving. Repeat the searing and basting steps with remaining steaks if cooked in batches.