Pan-Seared Steak with Garlic-Herb Butter

Ingredients (serves 2)

• 10 g BBQ tea seasoning (black-tea base, adds subtle smokiness and depth)
• 2 beef steaks (rib-eye or sirloin, about 220 g each, 2 cm thick)
• Sea salt, to taste
• Cracked black pepper, to taste
• 1 tbsp neutral oil (e.g., canola or grapeseed)
• 2 tbsp unsalted butter
• 2 cloves garlic, lightly crushed
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary

Method

1. Season & Rest
   Pat steaks dry. Massage both sides with BBQ tea seasoning, salt, and pepper. Let stand at room temperature 20 minutes.
2. Sear
   Heat a heavy skillet over medium-high until just smoking. Add oil, then steaks. Sear 3 minutes without moving. Flip and sear the second side 2 minutes.
3. Butter-Baste
   Reduce heat to medium. Add butter, garlic, thyme, and rosemary. When butter foams, tilt the pan and spoon the aromatic butter over the steaks for 1–2 minutes (for medium-rare; adjust time for desired doneness).
4. Rest
   Transfer steaks to a board, tent loosely with foil, and rest 5 minutes. This allows juices to redistribute.
5. Serve
   Slice against the grain if desired, spoon over any remaining pan juices, and serve immediately with your favorite sides.

Chef’s Notes

• BBQ tea seasoning lends gentle smoke and umami without masking the beef’s natural flavor.
• Use a thermometer if you prefer precision: 52 °C (125 °F) for medium-rare.
• Resting is crucial; it keeps the steak juicy.
• Leftovers keep 2 days refrigerated; reheat gently in a low oven or slice cold for salads and sandwiches.