Pan-Seared Steak with Butter Baste

Published by @thrice · August 17, 2026

The steakhouse method at home: hard sear, butter baste, proper rest — and a thermometer, not guesswork.

Total time
45 min
Serves
2
Per serving
780 cal · 62p / 58f / 2c

Ingredients

  • 2 ribeye steaks — 1.5 inches thick
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon neutral oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic — smashed
  • 4 sprigs fresh thyme

Steps

  1. 1

    Take the 2 ribeye steaks out of the fridge 30 minutes ahead. Pat completely dry and season generously on every side with 2 teaspoons kosher salt and 1 teaspoon black pepper.

  2. 2

    Heat a cast-iron skillet over high heat until it just starts to smoke. Add the 1 tablespoon neutral oil and swirl.

  3. 3

    Lay the steaks in and sear for 3 minutes without touching, until a deep brown crust releases on its own. Flip and sear the other side for 3 minutes.

  4. 4

    Drop the heat to medium. Add the 3 tablespoons unsalted butter, 3 cloves garlic, and 4 sprigs fresh thyme. Tilt the pan and spoon the foaming butter over the steaks for 2 minutes.

  5. 5

    Pull at 125°F internal for medium-rare — the temperature keeps climbing off heat. Rest on a board for 8 minutes before slicing against the grain.

Cook it step-by-step

Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.

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