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Pan-Seared, Butter-Basted Thick-Cut Steak Recipe for Juicy Perfection

Pan-Seared, Butter-Basted Thick-Cut Steak Recipe
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Master the art of cooking a thick-cut steak with this pan-seared, butter-basted recipe that promises juicy perfection.

Ingredients

Scale
  • 2 thick-cut ribeye steaks
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme
  • Salt to taste
  • Pepper to taste

Instructions

  1. Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes.
  2. Season both sides generously with salt and pepper.
  3. Heat a cast-iron skillet over medium-high heat. Add the steaks to the skillet once it’s hot.
  4. Cook without moving for about 4-5 minutes until a crust forms.
  5. Flip the steaks and add butter, garlic, and thyme to the skillet.
  6. Baste the steaks with melted butter for an additional 4-5 minutes or until desired doneness is reached.
  7. Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing.

Notes

  • For best results, use a meat thermometer to check the internal temperature of the steak.
  • Letting the steak rest helps redistribute the juices.

Nutrition

Find it online: https://www.superfoodscribe.com/panseared-butterbasted-thickcut-steak-recipe-for-juicy-perfection/