Classic Steak

Perfectly seared ribeye steaks with beautiful grill marks, topped with melting herb butter and fresh thyme, served on a wooden cutting board with roasted vegetables and a glass of red wine

25 minutes

4 servings

Medium

High-ProteinLow-CarbKeto-FriendlyGluten-Free

Ingredients

4 ribeye or New York strip steaks (8 oz each, 1-inch thick)

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

2 tablespoons vegetable oil

4 tablespoons unsalted butter

3 cloves garlic (smashed)

2 sprigs fresh thyme

2 sprigs fresh rosemary

1 tablespoon olive oil

1 teaspoon flaky sea salt for finishing

Nutrition Facts

Per 4 servings

Calories520 kcal

Protein48 g

Carbohydrates2 g

Fat35 g

Fiber0 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Season and Prepare Steaks

Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat steaks completely dry with paper towels - this is crucial for a good sear. Season generously on both sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat. Meanwhile, prepare herb butter by mixing softened butter with minced garlic, chopped thyme, and rosemary. Set aside.

Pro Tip:

Room temperature steaks cook more evenly, and dry surfaces create better searing

Raw steaks on a cutting board, generously seasoned with salt and pepper, with herb butter mixture in a small bowl nearby

Sear the Steaks

Heat a cast iron skillet over high heat until smoking. Add vegetable oil and immediately place steaks in the pan. Do not move them for 3-4 minutes until a golden-brown crust forms. Flip steaks and sear the other side for another 3-4 minutes. For medium-rare, the internal temperature should reach 130-135°F. Adjust cooking time based on desired doneness.

Pro Tip:

Don't move the steaks too early - let them develop a proper crust before flipping

Steaks searing in a cast iron skillet with a beautiful golden-brown crust forming, oil sizzling around the edges

Baste and Finish

Reduce heat to medium and add butter, smashed garlic cloves, thyme, and rosemary to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the foaming herb butter for 1-2 minutes. This adds incredible flavor and helps finish cooking. Remove steaks from pan and let rest on a cutting board for 5 minutes before slicing. Top with a pat of the prepared herb butter and finish with flaky sea salt.

Pro Tip:

Resting allows juices to redistribute throughout the meat for maximum tenderness