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3. Sear the Steak:
Carefully place the steak in the pan. Do not move it for 3-4 minutes to allow a golden-brown crust to form.
Flip the steak and sear the other side for another 3-4 minutes.
4. Add Butter and Aromatics:
Lower the heat to medium. Add the butter, garlic, and thyme (or rosemary) to the pan.
Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter mixture. This adds flavor and keeps the steak juicy.
5. Check Doneness:
Use a meat thermometer to check the internal temperature:
Rare: 120-125°F (49-52°C)
Medium-rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Well-done: 160°F (71°C) and above
Adjust cooking time as needed, depending on your preferred doneness.
6. Rest the Steak:
Remove the steak from the pan and let it rest on a plate for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
7. Serve:
Slice the steak against the grain and drizzle with the butter sauce from the pan. Garnish with additional fresh thyme if desired. Serve immediately with your favorite side dishes.
Enjoy
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