Ingredients
1 tsp. vegetable oil
1 (6-8 oz) boneless steak, preferably ribeye or New York strip
Kosher salt
Freshly ground black pepper
1 tbsp. unsalted butter
1 clove garlic, peeled and slightly smashed
1 sprig fresh thyme
Preparation
Step 1Pat steak dry on both sides and season aggressively with salt and pepper, using at least ¼ to ½ teaspoon salt per side.Step 2In a cast-iron skillet, heat vegetable oil over medium-high heat until it shimmers. Lay steak in, and lower the heat to medium. Cook, undisturbed, until a deep golden brown crust forms on the bottom, about 2 minutes. (You can lift the edge of the steak to check the color if needed.)Step 3Flip the steak and immediately add butter to the side of the skillet nearest you. Add garlic and thyme to the skillet on the far side. Grasping the handle with an oven mitt, tilt the skillet toward you on a 30-degree angle and spoon the melting butter over the garlic and thyme, and over the steak. Continue to baste the steak with the butter until the steak is glistening and the internal temperature reaches 125° (for medium-rare). Transfer to a plate and let it rest for at least 5 minutes before slicing and serving.
Want to do more with your restaurant-quality steak? Check out our list of weeknight steak dinners for inspiration. Made this? Let us know how it went in the comments below.
