This Classic Pan Seared Ribeye Recipe is restaurant quality and easy to make! The Tarragon Butter is a delicious added touch.

Ingredients

1 tablespoon olive oil — extra virgin
1 tablespoon butter
6 ounce mushrooms — sliced
3 garlic cloves — minced
Salt and pepper to taste

For the Steak: 2 lean New York Steak strip steaks
Coarse salt to taste
3 tablespoons grass-fed butter
3 cloves garlic — smashed (don’t mince the cloves because it will burn fast)
3 sprigs fresh thyme

Tarragon Butter:

1/2 cup butter, softened
1/4 cup fresh tarragon leaves, finely chopped
1/8 teaspoon lemon juice
Dash salt
Dash pepper
(Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months.)

Instructions:

Remove the steaks from the fridge about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Season well all sides of the steaks with coarse salt and set aside. In a 12-inch cast iron skillet over medium heat, add olive oil and butter, mushrooms, garlic and salt. Cook for about 3 minutes or until tender. Set aside on a plate. Increase the heat to high and let it heat up for about 3 minutes. When the pan smokes just a bit, it’s a sign that it’s properly heated. Place the steaks in the hot skillet and cook for about 2 minutes each side or until the steaks get a nice crust.
Now add butter, garlic and thyme to the skillet. Flip the steaks again and tilt the pan to help the butter spread on the skillet. Using a spoon, pour butter over the steaks. Flip again the steaks and check the internal temperature of the steaks.

Rare = 135 degrees, medium = 145 degrees, medium well = 150 degrees and well done = 160 degrees.

When the steaks get to the desired cooking temperature, bring back the mushrooms and serve immediately with some roasted green beans, asparagus mushed cauliflower and/or rice cauliflower.