Pan-Seared Steak
A portrait of Maillard magic: a hot skillet creates a deeply caramelized crust while butter-basting finishes the steak with glossy, herb-scented richness.
2 ribeye steak, about 10 oz each, room temperature
1 ½ tsp salt
1 tsp black pepper, freshly ground
1 tbsp oil, neutral, high smoke point
2 tbsp unsalted butter
2 clove garlic, crushed
4 sprig thyme, fresh
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Banana Pudding
Creamy homemade vanilla custard layered with sliced bananas and crisp vanilla wafers, finished with lightly sweetened whipped cream. Simple techniques—stovetop custard and whipped cream—make this comforting American classic sing.
Chili Con Carne
Hearty, slow-simmered beef chili with a smoky-spiced tomato base that develops depth as it cooks; a comforting, crowd-friendly bowl that balances meat, beans, and bold aromatics.
Lobster Roll
Sweet cold lobster tossed in a bright, lemony mayo and piled into butter-toasted split rolls for a perfect contrast of creamy, tender seafood and crisp, golden bread.