Ingredients
Scale
- 2 ribeye or sirloin steaks (8–10 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary)
- 1/4 cup beef broth (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Prepare the Steaks:
- Pat the steaks dry with paper towels. Season generously with salt and pepper on both sides.
- Heat the Pan:
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Sear the Steaks:
- Add the steaks to the hot skillet and cook for 4-5 minutes on each side, or until they reach your desired level of doneness (medium-rare is typically 130°F (54°C), medium is 140°F (60°C), and medium-well is 150°F (65°C)). Use tongs to flip the steaks, avoiding piercing them.
- Make the Butter Sauce:
- Reduce the heat to medium. Add the butter to the skillet. Once melted, stir in the minced garlic, thyme, and rosemary. Continue to cook for 1-2 minutes, or until the garlic is fragrant and lightly golden.
- Optional: For added depth of flavor, deglaze the pan with beef broth and stir to incorporate any browned bits from the bottom of the pan. Add lemon juice if using.
- Coat the Steaks:
- Spoon the garlic butter sauce over the steaks while they finish cooking in the pan, allowing the flavors to meld.
- Rest and Serve:
- Transfer the steaks to a cutting board or plate and let them rest for 5 minutes before slicing. Drizzle with any remaining butter sauce from the pan and serve.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 650 kcal
- Fat: 45g
- Carbohydrates: 2g
- Protein: 50g