Name: Pappas Restaurant and Sports Bars Steaks Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2 servings
Ingredients: 2 pieces boneless ribeye or New York strip steaks; 2 tbs kosher salt; 1 tbs freshly ground black pepper; 1 tsp garlic powder; 1 tbs olive oil; 3 tbs unsalted butter; 3 pieces garlic cloves (crushed); 3 pieces fresh thyme sprigs; 2 pieces fresh rosemary sprigs; 1 tsp flaky sea salt; 1 tbs fresh parsley (chopped); 2 pieces lemon wedges

Method

Steak and seasoning

1
Bring steaks to room temperature
Remove steaks from the refrigerator and pat both sides dry with paper towels. Let rest at room temperature for 30–45 minutes before cooking — this helps them cook more evenly.
2
Season steaks
Drizzle 1 tablespoon olive oil over both sides of each steak and rub to coat. Combine kosher salt, black pepper, and garlic powder in a small bowl. Generously season both sides and the edges of the steaks with the seasoning mix, pressing lightly so it adheres.

Butter baste and aromatics

3
Preheat pan and sear
Heat a large heavy-bottomed skillet (preferably cast iron) over high heat until very hot, about 5 minutes. When the pan is smoking slightly, add the steaks (do not overcrowd; cook in batches if necessary). Sear without moving for 2–3 minutes until a deep brown crust forms.
4
Flip and add aromatics
Flip the steaks and immediately reduce heat to medium-high. Add the unsalted butter, crushed garlic cloves, thyme, and rosemary to the pan alongside the steaks.
5
Baste with butter
As the butter melts, tilt the pan slightly and use a large spoon to continuously scoop the melted butter and aromatics and spoon it over the top of the steaks. Continue basting and cooking for 2–4 minutes, spooning every 15–30 seconds, until the steaks reach desired doneness (see timing below).
6
Doneness timing (approximate)
For 1–1.5 inch thick steaks: rare 120–125°F (2–3 min after flip), medium-rare 130–135°F (3–4 min after flip), medium 140–145°F (4–5 min after flip). Use an instant-read thermometer inserted into the thickest part for accuracy.

Finishing (optional)

7
Rest the steaks
Transfer the steaks to a warm plate or cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.
8
Finish and serve
If desired, sprinkle flaky sea salt and chopped parsley over the steaks. Serve with lemon wedges on the side for a bright squeeze if you like. Slice against the grain and plate.

Steaks Recipe

Ingredients

Steak and seasoning

Butter baste and aromatics

Finishing (optional)

Method

Steak and seasoning

Bring steaks to room temperature

Season steaks

Butter baste and aromatics

Preheat pan and sear

Flip and add aromatics

Baste with butter

Doneness timing (approximate)

Finishing (optional)

Rest the steaks

Finish and serve

More from Pappas Restaurant and Sports Bar