My Best Steak
Elevate your dinner game with "My Best Steak," a recipe that transforms an everyday steak into a gourmet masterpiece. Featuring tender ribeye steaks perfectly seared in a scorching-hot skillet, this recipe locks in flavor with a golden crust and juicy, melt-in-your-mouth interior. Infused with the rich aroma of garlic, rosemary, and thyme, this steak is basted in a luxurious butter glaze for a restaurant-quality finish. Perfect for a special occasion or an indulgent weeknight treat, this quick and easy recipe ensures your steaks are cooked to perfection every time with simple techniques and a smart use of ingredients. Serve topped with the flavorful garlic-herb butter and pair with your favorite sides for an unforgettable dining experience. Keywords: best steak recipe, ribeye steak, seared steak, garlic butter steak, steak dinner ideas.
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Recipe Information
Ingredients
- 2 pieces (12 oz each) Ribeye steak (or your preferred cut)
- 1 tablespoon Salt
- 1 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 3 pieces Garlic cloves (smashed)
- 2 sprigs Fresh rosemary sprigs
- 2 sprigs Fresh thyme sprigs
Instructions
Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes before cooking. This ensures even cooking.
Generously season both sides of the steaks with salt and freshly cracked black pepper.
Heat a heavy skillet, such as cast iron, over medium-high heat until very hot. Add the olive oil and swirl to coat the pan.
Carefully place the steaks in the hot skillet. Sear on one side for 3-4 minutes without moving them until a deeply golden crust forms.
Flip the steaks over and sear the other side for another 3-4 minutes.
Lower the heat to medium and add the butter, smashed garlic cloves, rosemary, and thyme to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter.
Check for doneness with an instant-read thermometer: aim for 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or your desired level of doneness.
Once your preferred doneness is achieved, remove the steaks from the skillet and place them on a plate or cutting board. Tent loosely with foil and let rest for 5-10 minutes to allow the juices to redistribute.
Serve the steaks whole or sliced against the grain with the garlic-herb butter drizzled over them. Pair with your favorite side dishes.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3111 mg | 135% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.0 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
