A quick and juicy steak seared to perfection, basted with garlic herb butter sauce. Perfect for weeknight dinners or special occasions.

Scale

2 ribeye or New York strip steaks (1–1.5 inches thick)

Kosher salt and black pepper to taste

1 tbsp avocado or canola oil

4 tbsp unsalted butter

3 garlic cloves, smashed

2 sprigs rosemary or thyme

Optional: 1 tsp Dijon mustard or 1 tbsp Worcestershire sauce

Cook Mode Prevent your screen from going dark

1. Take the steaks out of the fridge 30 minutes before cooking. Pat them dry and season with salt and pepper.

2. Heat a cast-iron skillet over medium-high heat until hot. Add oil and sear steaks for 2–3 minutes per side.

3. Reduce heat to medium. Add butter, garlic, and herbs. Baste the steaks with the butter for 2 minutes.

4. Check internal temperature and cook to desired doneness.

5. Remove steaks, let rest for 5 minutes, slice, and serve with the butter sauce.

For deeper flavor, add Worcestershire or Dijon to the butter while basting.

Always let the steak rest to keep it juicy and tender.