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Pan Seared Steaks with Garlic Butter picture

Pan Seared Steaks with Garlic Butter

Cooking meat indoors or out requires a hot pan or grill and (for best results) a meat thermometer. The garlic butter sauce in this recipe adds moisture to the meat and just the right 'kick'.

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  • 1 large or 2 small garlic cloves
  • 4 tablespoons butter
  • 2 teaspoons finely chopped fresh thyme or chives (optional)
  • 2 tablespoons canola oil
  • 1 1/2 pounds boneless rib eye or sirloin steaks

Serves 4

  1. Heat the oven to 425F.
  2. Press the garlic through a garlic press into a small bowl (or chop it very finely.)  Add 1 teaspoon salt and mash together with a fork to make a paste.
  3. Melt the butter in a small saucepan and add the garlic/salt paste and herbs (if using). Keep warm until ready to serve.
  4. In a large ovenproof saute pan or skillet, heat the canola oil over high heat until hot.
  5. Season the steaks on both sides with a little salt and pepper.
  6. To sear the meat, add the steaks to the pan and brown them well on one side without turning, about 5 minutes.
  7. Turn the steaks and brush them with some of the garlic butter.  Put the pan in the oven and allow the steaks to finish cooking, about 5 minutes more or until they reach your desired doneness. (Check this with a meat thermometer; for rare steaks, remove them at 120F to 125F, medium rare 130F to 135F and medium 140F to 145F. Note that the temperature will rise as the steaks rest.) 
  8. Remove the steaks from the oven and place them on a cutting board. Allow the steaks to rest at least 5 minutes before serving.
  9. Slice the steaks thinly across the grain, removing any unwanted fat.  Divide the slices among serving plates, brush with more garlic butter and serve.