Pan-Seared Steak with Herb Butter Recipe

American · Main course · 22 min total

A perfectly seared steak with a crusty exterior and tender interior, topped with a flavorful herb butter that melts over the meat. This simple yet elegant recipe is perfect for a special dinner at home.

Ingredients

• 2 (8-ounce) ribeye or New York strip steaks, about 1 inch thick
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 clove garlic, minced
• 1/2 teaspoon lemon zest

Instructions

1. Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
2. Season both sides of steaks generously with salt and pepper.
3. In a small bowl, combine softened butter, parsley, thyme, garlic, and lemon zest. Mix well and set aside.
4. Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add vegetable oil and swirl to coat.
5. Carefully place steaks in the skillet. Cook without moving for 4 minutes for medium-rare (adjust time to your preference).
6. Flip steaks and cook for another 3 minutes for medium-rare. Add herb butter to the skillet during the last minute, spooning melted butter over the steaks.
7. Remove steaks from skillet and let rest on a cutting board for 5 minutes. Top with remaining herb butter before serving.

Tips

• For a more intense flavor, use a combination of butter and a splash of balsamic vinegar or Worcestershire sauce in the pan.
• Letting the steak rest after cooking is crucial to retain juices.
• Serve with roasted vegetables or a simple salad for a complete meal.

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