Pan-Seared Beef Chuck Steaks with Garlic Thyme Pan Sauce

| Prep Time | Cook Time | Total Time | Servings |

|-----------|-----------|------------|----------|

| 10 minutes | 20 minutes | 30 minutes | 4 servings |

Ingredients

• 4 (8-ounce) well-trimmed beef chuck steaks, brought to room temperature before cooking

• Kosher salt and freshly cracked black pepper, to taste

• 2 tablespoons extra-virgin olive oil, plus more if needed

• 3 tablespoons unsalted butter, divided into portions, plus extra as desired

• 2 sprigs fresh thyme (optional, for deep, herby aroma)

• 2 large garlic cloves, crushed

• 1 small shallot, finely minced

• ½ cup low-sodium beef broth

Directions

1. Blot all surfaces of the steaks dry with paper towels. Drying the meat is key for getting a crispy golden sear, so don’t skip this step! Generously season both sides of the steaks with salt and pepper.

2. Warm the olive oil in a large heavy-bottomed or cast-iron skillet over high heat. Once the oil shimmers and is hot enough for searing, lay the steaks in the pan, then immediately turn the heat down to medium-high. Let the first side cook undisturbed for 4 minutes to build a deep, flavorful crust. Flip the steaks, add 1 tablespoon of butter (add extra for a richer flavor if desired) and fresh thyme sprigs to the pan. Continue cooking for another 4 to 6 minutes, adjusting the time to match your preferred doneness: 4 minutes for medium-rare, 6 minutes for fully cooked through. Transfer the cooked steaks to a warm plate, cover loosely with foil, and let them rest for 5 minutes. Resting allows juices to redistribute through the meat, so every bite stays juicy.

3. While the steaks rest, make the quick pan sauce: First, remove the skillet from heat to avoid burning the aromatics. Add the crushed garlic and minced shallot to the pan, and sauté quickly for 1 to 2 minutes using the pan’s residual heat, until fragrant and softened. Return the skillet to medium-low heat, pour in the beef broth, and stir to scrape up all the browned flavor-packed bits (called fond) from the bottom of the pan. Bring the mixture to a gentle boil, then let it reduce for 3 minutes until it thickens slightly.

4. Take the pan off the heat, then whisk in the remaining 2 tablespoons of butter until it melts fully and creates a glossy, rich sauce. Spoon the finished pan sauce over your rested steaks and serve immediately.