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Pan-Seared Steak
Restaurant-quality crust, butter-basted
Ingredients
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- 2 ribeye or NY strip steaks (1-1.5 inches)
- 2 tbsp vegetable oil
- 3 tbsp butter
- 4 cloves garlic, smashed
- 4 sprigs thyme
- Flaky salt and coarse pepper
Instructions
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- Remove steaks from fridge before. Pat very dry. Season generously.
- Heat oil in cast iron over high until smoking.
- Lay steaks in pan. Sear until deep crust forms.
- Flip. Add butter, garlic, herbs. Tilt pan and baste continuously .
- Check temp: 120°F rare, 130°F medium-rare, 140°F medium.
- Rest . Slice against grain.
Notes
- Room temp steak cooks evenly.
- Dry surface = better crust.
- Don't touch while searing.
- Resting redistributes juices.
Serious Eats (Kenji López-Alt tested)