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
Find it online: https://thefamilycooking.com/steakhouse-style-steak/
