Why You’ll Love This Recipe
I’ve spent plenty of money at steakhouses over the years, and I’ve learned that the secret isn’t anything fancy. It’s high heat, a dry surface, generous seasoning, and a butter baste at the end. Once you know those four things, you can make a steak at home that rivals anything on a restaurant menu. Here’s why I think you’ll love it:
- Deep, crackling crust. A dry steak and a very hot pan create that classic steakhouse sear.
- Juicy from edge to edge. A short rest keeps all the flavor in the meat instead of on the cutting board.
- Garlic-thyme butter. Basting in the pan adds a rich, nutty finish.
- Ready in 30 minutes. Just a few ingredients and very little cleanup.
Ingredients
For the steaks:
- 2 ribeye or New York strip steaks, 1½ inches thick (about 12 to 16 oz / 340 to 450 g each)
- 2 tsp kosher salt
- 1 tsp coarsely ground black pepper
- 1 tbsp avocado oil or other high-heat oil
For the garlic-thyme butter baste:
- 3 tbsp unsalted butter
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary (optional)
For the finishing butter (optional):
- 2 tbsp softened butter
- 1 tsp chopped fresh parsley
- ½ tsp flaky sea salt
For serving:
- Baked potatoes or creamy mashed potatoes
- Creamed spinach, sautéed mushrooms, or roasted asparagus
- Lemon wedges
Directions
- Dry-brine the steaks. Pat the steaks dry and season both sides with the salt. Place them on a rack set over a plate and refrigerate, uncovered, for at least 45 minutes, or up to 24 hours. I find this step makes the biggest difference in flavor and crust.
- Temper. Take the steaks out of the fridge 30 minutes before cooking. Pat them dry again, then season with the pepper.
- Mix the finishing butter. If using, stir the softened butter, parsley, and flaky salt together and set aside.
- Heat the pan. Heat a large cast iron skillet over high heat for 5 minutes until it’s smoking-hot. Add the oil and swirl to coat.
- Sear. Lay the steaks in the pan and cook for 3 to 4 minutes without moving them, until a deep brown crust forms. Flip and cook for 3 minutes more. Use tongs to sear the fat edges for 30 seconds each.
- Baste. Reduce the heat to medium. Add the butter, garlic, thyme, and rosemary. Tilt the pan and spoon the foaming butter over the steaks for 1 to 2 minutes, until an instant-read thermometer reads 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
- Rest. Transfer the steaks to a cutting board or warm plate and top each with a spoonful of the finishing butter. Rest for 8 to 10 minutes. The temperature will rise about 5°F as they sit.
- Slice and serve. Slice against the grain, spoon the pan juices over the top, and serve right away with lemon wedges.
Servings and Timing
- Servings: 2 generous servings (or 3 to 4 if sliced and shared)
- Prep time: 10 minutes (plus 45 minutes to 24 hours to dry-brine)
- Cook time: 10 minutes
- Rest time: 8 to 10 minutes
- Total time: about 30 minutes of active time, or about 1 hour 30 minutes with brining and tempering
Variations
- Grill it: Cook over high heat for 4 to 5 minutes per side, then top with the finishing butter.
- Reverse sear: Bake at 250°F (120°C) until 115°F (46°C) inside, then sear in a hot skillet for 1 minute per side.
- Blue cheese butter: Mix crumbled blue cheese into the finishing butter.
- Peppercorn crust: Press crushed peppercorns into the steak before searing and finish with a quick cream pan sauce.
- Filet mignon: Use thick filets and sear for 3 to 4 minutes per side, then finish in a 400°F (200°C) oven if needed.
- Steak sauce: Serve with a quick pan sauce made with beef broth, shallots, and a splash of red wine.
Storage/Reheating
- Refrigerator: Store leftover steak in an airtight container for up to 3 days.
- Freezer: I don’t recommend freezing cooked steak, since it dries out. The finishing butter freezes well for up to 3 months.
- Reheating: Warm slices gently in a skillet over low heat with a small pat of butter, just until heated through. I avoid the microwave, since it makes steak tough.
- Leftover idea: I love cold sliced steak on sandwiches or tossed into a salad with a sharp vinaigrette.
FAQs
Which cut is best for steakhouse-style steak?
I use ribeye for its rich marbling, or New York strip for a firmer, beefier bite. Filet mignon is tender but milder in flavor. Whatever you choose, thickness matters most, so look for at least 1¼ inches.
Why dry-brine instead of marinating?
Salting ahead pulls moisture out and then draws it back in, seasoning the meat deeply and drying the surface for a better crust.
Why is my steak gray instead of browned?
Usually the pan wasn’t hot enough, or the steak was damp. Preheat the skillet thoroughly and pat the meat dry before it goes in.
Do I have to baste with butter?
No, but I love the flavor it adds. The butter should be added after the sear, once the heat is lowered, so it doesn’t burn.
How do I know when it’s done?
I rely on an instant-read thermometer. Insert it into the thickest part, away from the bone or fat.
How long should I rest the steak?
I rest it for 8 to 10 minutes. Slicing too soon sends all the juices onto the board.
Conclusion
Steakhouse Style Steak is proof that a few good habits matter more than fancy ingredients. Dry-brine, sear hard, baste with garlic-thyme butter, and give it time to rest, and you’ll get a steak that rivals any restaurant. I hope it becomes your go-to for special dinners and ordinary Tuesdays alike. If you make it, I’d love to hear how it turned out!
Print
This steakhouse style steak delivers a deeply browned crust and a juicy, rosy center, finished with garlic-thyme butter just like your favorite steakhouse. A thick-cut ribeye is dry-brined, seared in a ripping-hot skillet, then basted until glossy and rich. It’s an easy way to get a restaurant-quality steak dinner at home in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: undefined
- Category: undefined
- Method: Pan-Seared
- Cuisine: American
Ingredients
- 2 bone-in or boneless ribeye steaks, 1 1/2 inches thick, about 1 lb (454 g) each
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon avocado oil or other high-heat oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- Flaky sea salt, for finishing
- Chopped fresh parsley, for garnish
Instructions
- Pat the steaks very dry with paper towels. Season both sides and the edges with the kosher salt, pepper, and garlic powder. For best results, place on a rack and refrigerate, uncovered, for 1 to 24 hours.
- Let the steaks sit at room temperature for 30 minutes before cooking.
- Heat a 12-inch cast iron skillet over high heat for 5 minutes, until very hot and lightly smoking.
- Add the oil and swirl to coat. Lay the steaks in the skillet away from you and press down gently for full contact.
- Sear without moving for 3 to 4 minutes, until a deep brown crust forms. Flip and sear the second side for 2 to 3 minutes.
- Reduce the heat to medium-low. Add the butter, garlic, thyme, and rosemary. Tilt the pan and spoon the foaming butter over the steaks continuously for 2 minutes.
- Cook until the internal temperature reaches 125 to 130°F (52 to 54°C) for medium-rare. Sear the fat-cap edge for 30 seconds if desired.
- Transfer the steaks to a cutting board, spoon over the pan butter, and rest for 8 to 10 minutes.
- Slice against the grain, sprinkle with flaky sea salt, and garnish with parsley. Serve hot with extra pan butter.
Notes
- Dry-brining with salt ahead of time draws moisture to the surface, then pulls it back in, giving a deeper crust and more flavorful meat.
- Pat the steaks completely dry before searing. Moisture is the enemy of a good crust.
- Cooking temperatures: 120 to 125°F (49 to 52°C) rare, 130 to 135°F (54 to 57°C) medium-rare, 140 to 145°F (60 to 63°C) medium. Remove steaks about 5 degrees below your target.
- Ribeye, New York strip, porterhouse, and filet mignon all work with this method. Adjust the time for thickness.
- Turn on your exhaust fan or open a window, as high-heat searing creates smoke.
- Do not skip the rest. It keeps the juices in the steak.
- Storage: refrigerate leftover steak in an airtight container for up to 3 days. Slice cold for salads or sandwiches.
- Serving idea: pair with creamed spinach, baked potatoes, or roasted asparagus.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 680
- Sugar: 0 g
- Sodium: 760 mg
- Fat: 55 g
- Saturated Fat: 24 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 170 mg
