Pan-Seared Butter-Basted Steak by Iizzyeats

Ingredients

• 2 ribeye or new york strip steaks (1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly cracked
• 2 tbsp neutral oil (canola or grapeseed)
• 4 tbsp unsalted butter
• 3 cloves garlic, smashed
• 3 sprigs fresh thyme

Instructions

1. Pat the steaks completely dry with paper towels and season generously on both sides with salt and pepper.
2. Heat the oil in a heavy-bottomed cast iron skillet over high heat until it begins to shimmer and smoke slightly.
3. Place the steaks in the hot pan and sear for 3-4 minutes per side until a deep, dark brown crust forms.
4. Reduce the heat to medium, add the butter, smashed garlic, and fresh thyme sprigs to the pan.
5. Tilt the pan slightly and use a large spoon to continuously baste the steaks with the foaming, aromatic butter for 2-3 minutes.
6. Remove steaks from the pan when they reach an internal temperature of 130°F (54°C) for medium-rare.
7. Transfer the steaks to a cutting board and let them rest for at least 8-10 minutes before slicing.