Pan-Seared Steak
HB-11743 · Hand-built original · American
A rib eye or New York strip brought to room temperature, salted, seared undisturbed and basted with butter and garlic.
AmericanMain course20 minServes 1420 kcalGluten-freeEgg-freeDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:1quantities adjust to match
Ingredients
- 1 Steak (ideally a Rib Eye or New York Strip cut!)
- 2-4 Cloves Fresh Garlic (mashed)
- 4 Tablespoons Butter
- 1 Generous Pinch Sea Salt
- 1 Generous Pinch Black Pepper
Method
- Let the steak come to room temperature, then pat it dry with a paper towel.
- Season the steak generously with the sea salt and black pepper, and insert a meat thermometer if using one.
- Heat a high-heat oil in a pan over high heat until it glistens, using oil without a measured amount as the method gives none.
- Add the steak and leave it untouched for 3 to 4 minutes, then flip it and cook for another 3 minutes for medium rare at 135°F, or use the thermometer for another doneness.
- Add the mashed garlic and butter to the pan after flipping and spoon the melting butter over the steak as you move the pan, along with thyme if you have it, which the method names without a quantity.
- Rest the steak for 5 minutes, then slice it on a cutting board and pour the pan butter over the slices.
Prep: 10 min · Cook: 10 min · Total: 20 min
Nutrition (per serving, where published)
420 kcalCalories
1.1 gProtein
2.6 gCarbs
46.1 gFat
29.2 gSaturates
0.2 gFibre
0 gSugars
365 mgSodium
122 mgCholesterol
14 mgPotassium
14 mgCalcium
1 servingServing
Estimated from USDA FoodData Central ingredient data