Jan D'Atri's Perfect Pan Seared Steak with Butter and Herbs TextPicture

May's #Beef Recipe of the Month | By Jan D'Atri

Perfect Pan Seared Steak with Butter and Herbs

Pan Seared SteakIngredients:

2 tablespoons olive oil

1 thick cut steak (about 1 1/2 inches)

3-4 cloves fresh garlic, cut in half lengthwise

2-3 sprigs of fresh herbs (I used rosemary and thyme)

2 tablespoons unsalted butter, divided

Salt and pepper


Pan Seared Steak CutPat steak dry on both sides with paper towels. Liberally coat both sides of steak with salt and pepper.

Heat a cast iron skillet or heavy pan. Add olive oil, and when hot, place steak in the pan. Sear for a few minutes on each side and edges until browned.

Add garlic, herbs and 2 tablespoons of butter. When melted, spoon over steak and rub garlic over steak.

Cook steak to 125 degrees for rare. (Cook about 3-4 minutes after searing.) At the end of cooking process, add last tablespoon of butter, let melt and spoon over steak.

Remove steak and let rest uncovered for about 4 minutes. Slice and enjoy!