Pan-Seared Beef Center Cut Steak
Description
Mastering a pan-seared steak is a fundamental skill that transforms a simple cut of meat into a restaurant-worthy meal. This recipe focuses on creating a deep, flavorful crust on a beautiful center-cut steak while keeping the inside perfectly tender ...
Instructions
Remove steaks from refrigerator 30-40 minutes before cooking to reach room temperature. Pat dry and season generously with kosher salt and coarse black pepper.
Heat a heavy-bottomed skillet over high heat. Add oil. Pan is ready when oil shimmers and smoke appears.
Place steaks in hot pan and sear 2-4 minutes on first side without moving to form crust.
Flip steaks. Add butter, smashed garlic, and thyme/rosemary sprigs. Continuously baste with foaming butter for another 2-4 minutes or until desired doneness.
Remove steaks and let rest on cutting board for 5-10 minutes to allow juices to redistribute.
Slice against the grain and serve, spooning remaining butter from the pan over the top.