Pan-seared steak with butter and herbs

Name: Pan-seared steak with butter and herbs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: 1 large bone-in T-bone or ribeye steak; to taste Kosher salt and freshly ground black pepper; 60 ml vegetable or canola oil; 45 g unsalted butter; 6 sprigs thyme or rosemary; 0.5 cup finely sliced shallots

Main course Savory Flexitarian Grilled Steak

A thick-cut steak seared in a cast iron skillet and basted with foaming butter, herbs, and shallots for a rich, golden-brown crust.

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Preparation time 30 min (15 min cooking/baking)

Ingredients

3Servings

1 large bone-in T-bone or ribeye steak (1800 kcal)
Kosher salt and freshly ground black pepper (0 kcal)
60 ml vegetable or canola oil (45 kcal) 15% consumed
45 g unsalted butter (323 kcal)
6 sprigs thyme or rosemary (0 kcal)
0,5 cup finely sliced shallots (86 kcal)

Nutrition	per serving	per 100 g
Calories	751 kcal	1295 kcal
Carbohydrates	7,2 g	12,4 g
Fat	13,4 g	23,2 g
Protein	1,2 g	2,1 g

Allergens & Intolerances

Contains
LactoseSoySesame

Does not contain
GlutenNutsEggsCeleryMustardFishCrustaceans

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Preparation steps

Ingredients per step

Pat the steak dry with paper towels and season liberally on all sides with salt and pepper.
- bone-in T-bone or ribeye steak (1 large)
- Kosher salt and freshly ground black pepper
Heat the oil in a 12-inch heavy-bottomed cast iron skillet over high heat until it begins to smoke.
- vegetable or canola oil (60 ml)
Add the steak to the skillet and cook, flipping frequently, for about 4 minutes until a pale golden-brown crust develops.
- bone-in T-bone or ribeye steak (1 large)
Add the butter, herbs, and shallots to the skillet. Continue cooking, flipping occasionally and basting the steak with the foaming butter by tilting the pan and spooning the butter over the meat.
- unsalted butter (45 g)
- thyme or rosemary (6 sprigs)
- finely sliced shallots (0,5 cup)
Continue flipping and basting until an instant-read thermometer registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium, taking about 8 to 10 minutes total.
Transfer the steak to a large heatproof plate, pour the pan juices over it, and let it rest for 5 to 10 minutes before carving.

Notes

The steak can be rested at room temperature for 45 minutes or refrigerated for up to 3 days before cooking. If butter smokes excessively, reduce heat to medium.

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