Pan-Seared Steak with Rosemary Butter
A deeply browned ribeye or strip steak basted with butter and rosemary, rested and sliced against the grain. Restaurant-style steak with just a few simple ingredients.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 2
Take the steaks out of the fridge ahead of time and dry the surface well, because a dry steak sears and a wet one steams. For medium, cook to 135 F. Leftover slices are wonderful over a salad or tucked into a sandwich the next day.
Method
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Pat the steaks very dry with paper towels. Season all over with the kosher salt and black pepper and let them sit at room temperature for .
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Heat a heavy cast-iron skillet over high heat for , until it just starts to smoke. Add the oil and swirl to coat.
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Lay the steaks in the pan and sear for without moving them, until a dark brown crust forms. Flip and sear the second side for .
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Reduce the heat to medium-low and add the butter, rosemary and thyme. Tilt the pan and spoon the foaming butter over the steaks for , until the center reaches 125 F for medium-rare.
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Move the steaks to a cutting board, spoon the herb butter over the top and rest for .
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Slice against the grain, sprinkle with flaky salt and spoon any pan juices over the slices.
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