There’s something deeply comforting about the sizzle of a steak hitting a hot pan on a quiet weeknight. It’s a simple ritual that turns an ordinary evening into a small celebration. I remember the first time I tried this method—how the aroma of butter, garlic, and thyme mingled in the air, promising a meal that was both indulgent and uncomplicated.

That moment when the steak starts to brown, the crust forming just right, is almost hypnotic. The sound of the butter sizzling as it’s spooned over the meat feels like a secret chef’s trick, and the anticipation builds as you wait for it to rest, juices settling inside for the perfect bite. There’s a satisfaction that goes beyond hunger—a quiet joy in creating something delicious with minimal fuss.

Quick and straightforward: ready in about 20 minutes from start to finish.
Perfectly juicy steak with a flavorful crust every time.
Minimal ingredients, yet bursting with rich, savory notes.
Great for a cozy dinner or impressing a guest without stress.
Resting the steak ensures tender, juicy results.

If you’re hesitant about cooking steak at home, this method is forgiving and approachable. Even if you’re not a pro, the clear steps and natural flavors make it hard to go wrong.

Pan-Seared Steak

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A simple and delicious pan-seared steak recipe that results in a perfectly cooked, juicy steak with a flavorful crust. Perfect for a quick and satisfying meal.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2

Ingredients

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2 (8-ounce) ribeye steaks, about 1-inch thick, at room temperature
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter
2 cloves garlic, smashed
2 sprigs fresh thyme

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Instructions

Pat the steaks dry with paper towels to remove any moisture.
Season both sides of the steaks generously with kosher salt and freshly ground black pepper.
Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot, about 3-5 minutes.
Add the vegetable oil to the pan and swirl to coat.
Place the steaks in the pan and sear without moving for 4 minutes.
Flip the steaks and add the butter, smashed garlic cloves, and fresh thyme to the pan.
Tilt the pan slightly and spoon the melted butter over the steaks continuously for 3-4 minutes for medium-rare, or until desired doneness is reached.
Remove the steaks from the pan and transfer to a cutting board. Tent loosely with foil and let rest for 5 minutes before serving.

FAQ

Can I use a different cut of steak? Yes, but ribeye is ideal for its marbling and flavor. Other cuts may require slight adjustments in cooking time.

How do I know when the steak is done? Using a meat thermometer or the touch test can help. The recipe’s timing guides you toward medium-rare, but feel free to adjust.

What if I don’t have fresh thyme or garlic? You can still get great results with just salt, pepper, and butter, but those aromatics add a wonderful depth.

Can I prepare this ahead of time? It’s best fresh, but leftovers keep well in the fridge for a few days and reheat gently to avoid toughness.

Enjoy the process as much as the meal. This pan-seared steak is a reminder that simple ingredients, treated with care, can create moments worth savoring.

Ready to bring this steak to your table? Scroll down, save, and get cooking!