Skillet Steaks


Wednesday, November 3rd 2021, 4:28 pm
By: News 9


Skillet Steaks

  1. 2 ribeye or New York steaks (at least 1-inch-thick, about 12 ounces each)
  2. 1 teaspoon kosher salt
  3. 3 tablespoons unsalted butter
  4. 3 cloves garlic, smashed
  5. 2 to 3 sprigs fresh thyme or rosemary


  1. Remove the steaks from the refrigerator about 30 minutes to 1 hour before cooking.
  2. Play on a paper towel line late and then blot estate all over with additional paper towels until the steak is completely dry.
  3. Heat a cast iron pan on high for 8 to 10 minutes.
  4. Just before setting the steaks into the hot and sprinkle salt on all sides including front and back.
  5. Set the steak in the screaming hot pan.
  6. Again cooking the steak for one minute and then look to see if a crust has begun to form.
  7. Flip the steak and continue gets processed of flipping and checking for crust for four minutes.
  8. Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute.
  9. Flip and cook on the other side for 1 minute.
  10. Continue cooking and flipping for a total of 4 minutes. Lower the heat to medium high and add butter, garlic and herbs.
  11. Tilt pan slightly to collect the butter garlic and herbs and use a spoon to baste the steaks with the the herb butter mixture.
  12. Once the steaks have reached their desired cooking temperature, remove from the hot skillet and sit on a plate to rest for at least 10 minutes before cutting and serving.
  13. Add freshly cracked pepper before serving.

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