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Ingredients
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Steaks & seasoning
Finishing butter & aromatics
Cooking oil & pan
Optional garnish
Method
Steaks & seasoning
- 1
Bring to room temperature
Remove steaks from refrigerator and pat dry with paper towels. Leave uncovered on a rack for 30–45 minutes to come to room temperature; this helps them cook evenly.
- 2
Season steaks
Generously coat both sides and the edges of each steak with kosher salt (approximately 1 tablespoon per side distributed) and then sprinkle the black pepper, garlic powder, and smoked paprika evenly on both sides. Pat seasoning lightly to adhere.
Finishing butter & aromatics
- 3
Prepare butter mixture
In a small bowl, combine the unsalted butter (room temperature or slightly softened) with half the smashed garlic cloves and three thyme sprigs. Mash slightly with a fork so the butter incorporates aromatics. Reserve remaining garlic and herbs for basting.
Cooking oil & pan
- 4
- 5
Sear steaks
Carefully place the steaks in the hot pan without crowding (work in batches if needed). Sear undisturbed for 2½–3 minutes to develop a deep brown crust. Flip and sear the second side for 2–3 minutes.
Finishing on stove
- 6
Baste with butter and aromatics
Reduce heat to medium. Add the prepared butter, remaining smashed garlic cloves, remaining thyme sprigs, and rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks continuously for 1½–3 minutes, spooning the buttery juices over the top to flavor and finish cooking.
- 7
Check doneness
Use an instant-read thermometer to check internal temperature: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For 1¼–1½-inch thick ribeyes, expect medium-rare after sear + 1–3 minutes of basting. Remove steaks from pan when 5°F (3°C) below target (carryover will raise temp).
Resting & serving
- 8
Rest steaks
Transfer steaks to a warm plate or cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.
- 9