Perfect pan-seared steaks [J. Kenji López-Alt] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 137) by Kristen Miglore

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Ingredients

beef bone-in rib-eye steaks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

w_1j6tpr on March 12, 2026

This is a simple method for cooking steak and it was just perfect. I will likely use this method every time from now on.
bernalgirl on December 27, 2024

I don’t think I’ll ever cook a thick steak any other way. This was outrageously good, with a perfect crust and beautifully rare interior.
peaceoutdesign on September 09, 2020

Just prefer steak cooked on the grill.
mharriman on March 18, 2020

Delicious and very easy to cook. I really liked the method of salting the steak 40 minutes beforehand. I chose a cast iron skillet, which worked well, and turned my one pound steak (cut in half for two people after cooking) every 20 seconds. The butter added a wonderful flavor. I sprinkled dried herbs since I’m not buying fresh at the moment. Served with a garden salad and baked acorn squash. A midweek treat during these worrying times.
averythingcooks on April 07, 2019

A couple of beautiful (& thick!) strip loins prompted a try at this constant turn / butter & aromatic baste method. We opted to use the cast iron skillet on the bbq to keep the inevitable smoke out of the house. The suggested timing was very close and we used smashed whole garlic cloves and thyme sprigs in the butter. Delicious results!
clcorbi on February 13, 2017

Made for our early Valentine's Day dinner--I have never actually cooked a steak before, and so was very excited to try this method out. We used a fairly thick steak--about 1.5"--and salted it for 3 hours before cooking. I don't own a meat thermometer, so I sort of had to wing the cook time. I ended up flipping the steak for 7 minutes (Kenji suggests 6-12), before adding the butter, thyme and 1 sliced shallot and cooking for the additional 2 minutes. The shallot immediately caramelized in the intensely hot pan, and between that and the thyme, the kitchen could not have smelled more delicious. After the extra 2 minutes I pulled the steak onto a plate, drizzled it with the shallot/butter/thyme drippings, and tented it for about 5 minutes before cutting. Happily, the steak was a perfect medium-rare, cooked exactly to our liking. It was perfectly seasoned and the caramelized shallots were absolutely scrumptious--I'd almost want to throw in more next time, they were such a treat. Delicious!