Entree: Canada – Prairies – Alberta Beef Steak (Pan-seared or grilled Alberta beef steak simply seasoned and finished with butter and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 40 min

Total 50 min

Ingredients

- 4 ribeye steaks, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) canola oil
- 2 tbsp (28 g) unsalted butter
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 cloves garlic, smashed
- 4 sprigs fresh thyme
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- 1 meat thermometer (optional, no measurement)

Instructions

1. Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature; pat dry with paper towels and season both sides with kosher salt and black pepper.
2. Heat a heavy skillet or cast-iron pan over high heat until very hot; add canola oil and swirl to coat.
3. Add steaks to the pan without crowding; sear 3–4 minutes on the first side until a deep brown crust forms.
4. Flip steaks and add butter, smashed garlic, and thyme to the pan; spoon the melted butter and aromatics over the steaks (baste) while cooking another 3–4 minutes for medium-rare (internal temp 130–135°F / 54–57°C) or cook to your desired doneness.
5. If using, brush steaks with Worcestershire sauce in the final 30 seconds of cooking and baste once more; remove steaks to a cutting board.
6. Tent loosely with foil and rest 5–10 minutes to allow juices to redistribute; slice against the grain and serve, spooning any pan juices over the steak.