Pan-Seared Steak

None · Spring · 30 min · Serves 4 · By The Lesapor Kitchen

This pan-seared steak is perfect for a spring dinner, providing a hearty and satisfying main course. It's a meal centered on simple techniques to help you achieve a steakhouse-quality dish at home.

Ingredients

• 4 8-ounce ribeye steaks
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, smashed
• 2 sprigs fresh rosemary
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. Remove steaks from the fridge and let them come to room temperature for about 30 minutes. Pat them dry with paper towels.
2. Season both sides of the steaks generously with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat until shimmering.
4. Place steaks in the skillet and cook for 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.
5. Add butter, garlic, and rosemary to the skillet. Tilt the skillet slightly and spoon the melted butter over the steaks several times.
6. Remove steaks from the skillet and let them rest for 5 minutes before serving, allowing juices to redistribute.