Pan-Seared Steak with Crispy Herbs & Escarole
This Pan-Seared Steak with Crispy Herbs & Escarole recipe creates a perfectly caramelized crust with juicy, tender meat, complemented by crispy rosemary and thyme and the slightly bitter freshness of escarole. A quick and elegant steakhouse-quality meal you can easily make at home in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 ribeye or strip steaks
- Salt, to taste
- Black pepper, to taste
- 1–2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 small head escarole, chopped
- 1–2 tsp lemon juice
Instructions
- Pat the steaks dry with paper towels and season generously with salt and black pepper. Let sit at room temperature for 20 minutes.
- Heat a heavy skillet over high heat and add olive oil. Once hot, place the steaks in the pan and sear without moving for 3–4 minutes until a deep crust forms.
- Flip the steaks and cook the other side for another 3–4 minutes.
- Add butter, garlic, rosemary, and thyme to the pan. Tilt the pan and continuously spoon the melted butter over the steaks to baste.
- Remove the steaks from the pan and let them rest for 5 minutes.
- In the same pan, add escarole and sauté for 1–2 minutes until just wilted. Finish with lemon juice and a pinch of salt.
- Fry the herbs in the remaining butter until crispy, then remove.
- Slice the steak if desired and serve topped with escarole and crispy herbs.
Notes
Ensure the steak is dry before searing to achieve a proper crust.Use a cast iron skillet for best heat retention and searing results.Adjust cooking time based on steak thickness and desired doneness.Letting the steak rest is essential to keep it juicy.
