Pan-Seared Garlic Butter Steak

Ingredients

  • 1 Oak & Barrel Meats steak, about ¾-inch thick (T-bone, Ribeye or New York Strip)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 cloves garlic, smashed
  • 1–2 sprigs fresh rosemary or thyme, optional
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Instructions

  1. Prepare the steak: Remove the steak from its packaging and pat it very dry with paper towels. Season both sides with salt and black pepper.
  2. Heat the pan: Heat a cast-iron or heavy skillet over medium-high to high heat until very hot. Add the olive oil.
  3. Sear the first side: Add the steak to the hot skillet and leave it undisturbed for about 2 minutes, until a browned crust develops.
  4. Flip and add the butter: Flip the steak. Add the butter, smashed garlic and rosemary or thyme, if using.
  5. Baste and finish: As the butter melts, tilt the skillet slightly and spoon the melted garlic butter over the steak. Because a ¾-inch steak cooks quickly, begin checking the internal temperature after about 1½–2 minutes on the second side. Continue cooking only as needed to reach your preferred doneness.
  6. Rest: Transfer the steak to a plate or cutting board and let it rest for 5 minutes before slicing or serving.

Steak Doneness

For best results, use an instant-read thermometer rather than relying only on cooking time.

  • Rare: 120–125°F
  • Medium-rare: 130–135°F
  • Medium: 140–145°F
  • Medium-well: 150–155°F
  • Well-done: 160°F+

Remove the steak from the pan a few degrees before your target temperature because its temperature will continue to rise slightly while it rests.