Mastering the Perfect Pan-Seared Steak

Name: Mastering the Perfect Pan-Seared Steak
Ingredients: steak; 2 PL oil; salt; black pepper; 4 PL butter; 2 strúčiky garlic; thyme

#steak#butter#garlic#thyme#Joshua Weissman

Learn how to cook a juicy, flavorful steak with a beautiful crust and tender interior using simple ingredients and easy techniques.

Ingredients extracted via AI

Ingredients

steak2 PL oilsaltblack pepper4 PL butter2 strúčiky garlicthyme

Procedure generated via AI

Choose a steak between 1.5 to 2 inches thick, ideally ribeye, T-bone, sirloin, or strip steak.
Let the steak come to room temperature to ensure it cooks evenly and develops a golden crust.
Heat about 2 tablespoons of high smoke point oil in a medium-sized pan over medium-high heat until the oil is shimmering and moves easily in the pan.
Pat the steak dry with paper towels, then generously season it with salt and freshly ground black pepper.
Once the pan is very hot, place the steak in the pan and sear for 2 to 3 minutes on one side until a rich brown crust forms.
Flip the steak and cook for an additional 30 seconds to 1 minute on the other side.
Add 4 tablespoons of unsalted butter, 2 whole lightly crushed garlic cloves with skins, and a handful of fresh thyme to the pan.
Melt the butter and continuously spoon it over the steak for about 1 minute, allowing the flavors to meld.
Use a thermometer to check the internal temperature to avoid overcooking; aim for 135°F (57°C) for medium-rare.
Remove the steak immediately from the pan and place it on a cutting board, pouring the pan juices and butter over it.