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 each 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.
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