Pan-Seared SteakRecipe By: Eshun Mott
Total Time: 30 minutes
Prep Time: 10 minutes
Cooking steak in a cast-iron pan creates a beautiful crust. Watch your steaks closely and baste with the butter mixture to help brown and cook the meat evenly.
- 2 1 1⁄2″-thick rib eye steaks (about 2 lbs.)
- Salt and pepper
- 2 tbsp canola oil
- 1 tbsp unsalted butter
- 1 branch thyme
Directions Yield: Serves 4 to 6
- Pat steaks dry with paper towels and season with salt and pepper on all sides.
- Heat large cast-iron frying pan on barbecue on high heat. Add oil and carefully swirl to coat pan. Add steaks and fry, turning about every minute, for 4 to 5 minutes, or until steaks have lightly golden crust on both sides. Add butter and thyme, and continue to fry, flipping as needed, spooning oil and butter mixture over top for 3 to 4 more minutes, or until instant-read thermometer reads 125°F for medium-rare or 130°F for medium.
- Remove from pan. Let rest for 10 minutes before slicing.