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Steak on a White Plate

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A perfectly seared steak with a rich, caramelized crust and tender, juicy interior, finished with butter, garlic, and fresh herbs. Simple and elegant, it highlights bold beef flavor.

Ingredients

  • 2 steaks (ribeye, sirloin, or preferred cut)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 garlic cloves, crushed
  • Fresh thyme or rosemary sprigs

Instructions

  1. Remove steaks from the refrigerator 20–30 minutes before cooking to bring to room temperature.
  2. Pat steaks dry with paper towels.
  3. Season both sides generously with salt and black pepper.
  4. Heat a heavy skillet over high heat and add olive oil.
  5. Place steaks in the skillet and cook undisturbed for 2–4 minutes to develop a crust.
  6. Flip the steaks and cook another 2–4 minutes.
  7. Add butter, garlic, and herbs to the pan, then baste the steaks with melted butter.
  8. Cook to desired doneness using a thermometer if needed.
  9. Remove from skillet and let rest for 5–10 minutes.
  10. Serve on a plate and enjoy.

Notes

  • Use a cast iron skillet for best searing results.
  • Letting the steak rest keeps it juicy.
  • Finish in the oven for thicker cuts if needed.
  • Top with herb butter for extra flavor.
  • Store leftovers in the refrigerator for up to 3 days.
  • Slice thinly for salads or sandwiches.

Nutrition

Find it online: https://thefamilycooking.com/steak-on-a-white-plate/