Steak With a Reliable Sear and Garlic Butter

Ingredients

• 1 steak, about 1–1½ inches thick, enough for two
• 1 tsp kosher salt, adjusted to steak size
• ½ tsp black pepper
• 1 tbsp neutral cooking oil
• 1 tbsp butter
• 1 garlic clove, smashed
• Optional: 1 sprig thyme

Method

1. Pat the steak thoroughly dry and season both sides. Set a heavy skillet over medium-high heat and add the oil when the pan is hot.
2. Lay the steak in the pan away from you. Let it build a browned crust before turning. Flip and brown the second side; use tongs to briefly cook the edge if it has a thick fat cap.
3. If the crust is done while the middle still needs cooking, reduce heat rather than continuing an aggressive sear. Add butter, garlic, and thyme near the end, and spoon the foaming butter over the steak without burning it.
4. Check the thickest center with a thermometer. For a whole beef steak, the FoodSafety.gov safe minimum is 145°F followed by a 3-minute rest. This article follows that public safety guidance; other culinary doneness preferences should be evaluated separately.
5. Transfer to a clean board, rest for at least three minutes, then slice against the grain if the cut benefits from it. Spoon a little garlic butter over the slices.

Why this method works