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Home » Garlic, Butter & Thyme Pan-Seared Steak

Garlic, Butter & Thyme Pan-Seared Steak

Garlic, Butter & Thyme Pan-Seared Steak
This is for four steaks, but you can see the garlic isn't super-crushed.

Prep Time: 30m

Cooking Time: 10-15m

Servings: 4-6

Exactly what the name says. Takes garlic, butter, and thyme, sears the steaks in a cast-iron skillet, and finish them off in the oven to your desired done-ness. 


Ingredients

  • 2 New York Strip Steaks
  • 2-3 Cloves Garlic, pealed and smashed
  • 5-6 sprigs of thyme
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • Kosher Salt (or Season Salt)
  • Pepper

Instructions

  1. Take steaks out of the fridge and let warm for 20 min.
     
  2. Pre-heat oven to 400º F.
     
  3. Add salt (or Season Salt) and pepper liberally to both sides of the sides. This should be done to taste (some people like more or less salt, some like more or less pepper; you be the judge).
     
  4. Pour oil into a cast iron skillet, and turn onto medium high. Let heat until oil shimmers (but not smoking), usually 3-5 min.
     
  5. Add butter, garlic, and thyme, and cook for ~1-2 min until butter is melted and garlic starts to lightly brown.
     
  6. Add steaks to the pan, being careful not to splash yourself. It'll be very hot. Sear the steaks for ~3-4 min, then flip and sear the other side. Use a metal spoon and baste the seared side, but don't move the steaks.
     
  7. After 6-8 min, place the case iron pan into the oven. Let cook for approx. 4-5 min, or until internal temperature is about 135-140º (for medium rare to medium).
     
  8. Remove from oven, and then remove steaks from the skillet, placing on a cutting board to rest. DO NOT CUT INTO STEAKS for at least 5 min.

Side tip: the butter/oil/juice mixture left in the skillet can be used to make a kick-ass gravy. Strain the garlic and thyme pieces and save for gravy making.