Pat steaks dry with paper towels. Season generously with salt and pepper.
Salt and freshly ground black pepper, 2 (6-8 ounce) steaks (Ribeye, New York Strip, or Sirloin)
Heat olive oil in a large skillet over medium-high heat until shimmering.
1 tablespoon olive oil
Add steaks to the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until desired doneness.
2 (6-8 ounce) steaks (Ribeye, New York Strip, or Sirloin)
While steaks are searing, prepare the garlic butter. In a small bowl, mix together softened butter, minced garlic, parsley, thyme, red pepper flakes (if using), and lemon juice.
4 tablespoons unsalted butter, 4 cloves garlic, 1 tablespoon fresh parsley, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, 1 tablespoon lemon juice
Once steaks are cooked to your liking, remove them from the skillet and place them on a plate.
2 (6-8 ounce) steaks (Ribeye, New York Strip, or Sirloin)
Top each steak with a generous dollop of garlic butter.
2 (6-8 ounce) steaks (Ribeye, New York Strip, or Sirloin)
Let the steaks rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
2 (6-8 ounce) steaks (Ribeye, New York Strip, or Sirloin)
Serve immediately and enjoy!
