1-First Step: Prepare the mise en place Remove steaks from the fridge 30-45 minutes ahead to reach room temperature. This promotes even cooking in your skillet steak recipe. Pat dry with paper towels to remove moisture for better browning. Season both sides generously with kosher salt and black pepper. Let them sit while you heat the pan. For dietary tweaks, use less salt for low-sodium needs.

2-Second Step: Heat the skillet Place a cast iron skillet over medium-high heat for 5 minutes until smoking hot. Add avocado oil and swirl to coat. The high temp creates the Maillard reaction for that craveable crust on your pan seared steak. Test heat by flicking water droplets; they should sizzle and vanish instantly. Busy parents love this hands-off preheat.

3-Third Step: Sear the steaks Lay steaks in the hot skillet without overcrowding. Sear undisturbed for 3-4 minutes per side for medium-rare (internal 130-135°F). Flip once with tongs. Avoid pressing down to keep juices inside this easy pan seared ribeye. Use a meat thermometer for precision, especially for thicker cuts. Adapt for well-done by adding 1-2 minutes. Check for Doneness Medium-rare offers pink center; medium hits 140°F. Resting continues cooking slightly.

4-Fourth Step: Make the garlic butter baste In the last minute, add butter, smashed garlic, and thyme sprigs. Tilt the pan and spoon melted butter over steaks repeatedly. This basting step infuses garlic herb butter steak flavors deeply. Aromas fill your kitchen, signaling dinner’s ready. For low-fat versions, skip half the butter.

5-Fifth Step: Rest and serve Transfer steaks to a cutting board and tent loosely with foil for 5-10 minutes. This redistributes juices for maximum tenderness in your garlic butter steak. Slice against the grain and garnish with flaky sea salt. Serve with sides like roasted veggies or baked potatoes. Students and professionals enjoy the quick cleanup too.