Pan-Seared Butter-Basted Steak by Kellyscleankitchen

Ingredients

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

Instructions

1. Remove steaks from the refrigerator 30 minutes before cooking to reach room temperature.
2. Pat the steaks completely dry with paper towels and season generously on all sides with salt and pepper until ready to serve.
3. Heat a cast-iron skillet over high heat until smoking, then add the oil.
4. Place steaks in the skillet and sear for 3 to 4 minutes per side until a deep brown crust forms.
5. Reduce heat to medium, add the butter, garlic, and thyme sprigs to the pan until ready to serve.
6. Tilt the pan slightly and spoon the foaming butter over the steaks continuously for 2 to 3 minutes until medium-rare.
7. Remove steaks from the pan and let them rest on a cutting board for 5 to 8 minutes before slicing.