Skillet Seared Steak with Garlic Butter

Ingredients

• 2 Ribeye or New York strip steaks
• 1 Tbsp vegetable oil
• 1 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 2 Tbsp unsalted butter
• 2 sprigs fresh thyme
• 2 garlic cloves, peeled and smashed

Directions

Set the steaks out for 30 minutes so they can come to room temperature. Warm the vegetable oil in a 12-inch cast iron skillet over medium-high heat; it should look shimmery and be close to smoking, which takes about 3 minutes on a gas stove and longer on electric. Pat the steaks dry on each side with paper towels, then sprinkle both sides with salt and pepper. Add the steaks to the skillet, and with metal tongs, press gently across the tops so the undersides sit fully against the pan. Cook until the first side is deeply browned, about 3 minutes. Turn the steaks and cook until they are about 10 degrees shy of your preferred doneness, approximately 3 minutes longer. Lower the heat to medium-low, then add the butter, garlic and thyme. With an oven mitt, hold the handle and angle the skillet so the melted butter gathers at one edge; spoon that butter over the steaks as they cook to your desired temperature, remembering they will climb about 5 more degrees as they rest, about 1 minute longer. Move the steaks to plates and let them sit for 5 minutes before slicing.