![]() Optionally, drizzle any extra garlic butter from the pan onto your steaks before serving. At this point the garlic and thyme can be discarded from the pan. Rest steaks by covering loosely with foil for five minutes. Remove from heat and immediately transfer your steaks to a plate. Allow to melt, then add your smashed garlic cloves and thyme to the pan.Īllow them to cook for a minute, then spoon your garlic butter sauce over your steaks until your steak is seared on the second side. Once you have flipped your steak over, find an empty space in the pan and add your butter. A properly seared steak should not stick to the pan. This may happen if your pan is not hot enough and your steak needs more time to sear. If your steak is resisting and sticking to the pan, allow it to cook longer, until it releases easily from the pan. When it's time to flip your steak, use a set of tongs. When hot and rippling (this should happen quickly), add your steaks, making sure they do not touch each other. Meanwhile, place your pan over medium heat for 4-5 minutes to heat the pan. Gently press the seasoning into your steaks. Season your room temperature steaks well with sea salt and pepper on both sides. Here's a great article breaking down the smoke points of many popular oils: Cooking Oils and Smoke Points: What to Know and How to Choose the Right Cooking Oil Cooking your ribeyes While I normally use olive oil in my cooking, I wouldn't recommend it for this recipe. I recommend canola oil, peanut oil, or any oil with a smoke point over 400 degrees Fahrenheit for best results. This means that your oil can withstand higher temperatures without smoking/burning. You need an oil with a high smoke point when searing steaks on the stovetop. If you only have non-stick or enamel pans available, opt for a lower heat setting and don't let them sit over high heat with nothing in the pan. I do not recommend non-stick pans because they can become damaged when sitting on high heat for long periods of time. You'll need a pan that can withstand high heat, which is best for getting a nice sear on your steaks. This can be substituted with rosemary.įor this recipe, you'll need a cast-iron pan or stainless steel pan. Thyme - Optional, but adds a nice flavor to the garlic butter for finishing your steaks.Any oil with a smoke point over 400 degrees Fahrenheit will work, like canola oil, vegetable oil, peanut oil, or avocado oil. Oil - Choose an oil with a high smoke point, which is ideal for searing steaks at a high temperature.For stove top steaks, I recommend about 1-inch thickness. Thicker steaks need longer to cook through, and would need to finish in the oven. You'll need two boneless ribeye steaks, about 1 inch thick for this recipe.It's a must try! Ingredients and substitutions This extra step adds just a hint of flavor to your steaks without overpowering them. All you'll need is butter, thyme, and a few smashed cloves of garlic. To bring your steaks to the next level, try finishing them with garlic herb butter. Pan-searing steaks is an easy way to have a fancy meal at home. However, when winter rolls around, or on a random rainy Sunday, grilling is not an option. There's nothing better than grilling steaks in the summer. Looking for a special meal for two? Whether for Valentine's Day, an anniversary, or because it's Thursday - a home-cooked steak is always a great choice. Ribeye steaks are seasoned and pan seared in a cast iron skillet, then finished with a rich and flavorful garlic herb butter. Pan-Seared Ribeye with Garlic Butter makes a perfect home-cooked meal for two.
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