Instructions

Prep the steaks. Take the steaks out of the refrigerator about 45 minutes before cooking. Pat them dry with paper towels and season all sides well with kosher salt and pepper.
Heat the pan. Heat a 12-inch cast-iron skillet over medium-high heat until very hot, about 5 minutes. Add the oil.
Sear. Lay the steaks in the pan, leaving space between them. Sear 3 minutes without moving them, until a deep brown crust forms. Flip and sear 3 minutes more. Use tongs to hold each steak on its fat edge for about 1 minute to render the fat.
Baste. Lower the heat to medium. Add the butter, garlic and thyme. When the butter foams, tilt the pan and spoon the butter over the steaks for 1 to 2 minutes, flipping once. Remove the steaks when an instant-read thermometer in the thickest part reads:
- 120 to 125 F for rare
- 125 to 130 F for medium-rare
- 135 F for medium
Rest. Move the steaks to a cutting board and spoon the pan butter over them. Let them rest 5 to 10 minutes. The temperature will rise about 5 degrees as they rest.
Slice and serve. Slice against the grain into ½-inch slices. Sprinkle with flaky salt if you like, and serve with any butter left in the pan.

Notes

Prep the steaks. Take the steaks out of the refrigerator about 45 minutes before cooking. Pat them dry with paper towels and season all sides well with kosher salt and pepper.
Heat the pan. Heat a 12-inch cast-iron skillet over medium-high heat until very hot, about 5 minutes. Add the oil.
Sear. Lay the steaks in the pan, leaving space between them. Sear 3 minutes without moving them, until a deep brown crust forms. Flip and sear 3 minutes more. Use tongs to hold each steak on its fat edge for about 1 minute to render the fat.
Baste. Lower the heat to medium. Add the butter, garlic and thyme. When the butter foams, tilt the pan and spoon the butter over the steaks for 1 to 2 minutes, flipping once. Remove the steaks when an instant-read thermometer in the thickest part reads:
- 120 to 125 F for rare
- 125 to 130 F for medium-rare
- 135 F for medium
Rest. Move the steaks to a cutting board and spoon the pan butter over them. Let them rest 5 to 10 minutes. The temperature will rise about 5 degrees as they rest.
Slice and serve. Slice against the grain into ½-inch slices. Sprinkle with flaky salt if you like, and serve with any butter left in the pan.

Notes and Tips

Thicker steaks: For steaks 1½ inches or thicker, sear as directed, then finish in a 400 F oven until they reach your remove temperature. Baste with the butter after they come out.
Watch the crust: Dry-aged beef has less surface moisture, so it browns quickly. If the crust darkens before the inside is done, lower the heat.
Ventilate: A hard sear makes smoke. Turn on the range hood before the steaks go in.
Serve it with: Roasted potatoes, sautéed mushrooms or a simple green salad.

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.

Levi Palmer Dry-Aged Strip Steak with Garlic-Thyme Butter