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Try this fast, easy, and very flavorful way to prepare your lamb steaks tonight. Ready in just 25 minutes, these pan-seared thyme lamb steaks will be a hit!
I actually haven’t cooked or eaten much lamb in my life. I usually lean towards a rack of lamb for a special occasion if I do cook lamb, and I almost always roast it.
But, then, one day, I was at Whole Foods and they had this amazing sale on these delicious-looking lamb steaks. Lamb steaks? Sure!
I spoke with the butcher and asked him how lamb steaks are typically prepared. He explained lamb steaks go great with strong herbs, like rosemary and thyme, and that they’re great for pan-searing and pan-roasting.
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So what I heard was, “Everything you already know how to do and enjoy the flavor of is exactly what you can do with these lamb steaks. Oh, and they’re super easy and non-fussy.” Done!
If cooking lamb intimidates you, know that cooking lamb steaks is very similar to cooking a bone-in ribeye steak. In fact, this recipe could easily substitute a ribeye if you happen to have one, or the lamb steaks aren’t on sale. But, if you get the chance, I highly recommend trying this pan-seared thyme lamb steak recipe. It’s delicious, super easy, and ready in just 25 minutes. Hard to beat that!
This recipe uses lamb steaks, which is a tender cut of meat that comes from the leg of the lamb. You can find it at your local Whole Foods or ask your local butcher to cut some for you. This cut of lamb is smaller and faster to cook than a whole leg of lamb, yet still so delicious! Like I mentioned above, you could easily substitute a ribeye if you happen to have one, or want to make this recipe with beef.
How to Cook a Lamb Steak
Here is a brief overview of how this recipe for lamb steaks with thyme comes together. For the full recipe including all ingredients and measurements, scroll to the recipe card at the bottom of the post.
- Prepare the lamb steaks and heat your pan. Season both sides of the lamb steaks with salt, pepper, garlic powder, and onion powder. Heat your cast iron skillet with olive oil until it is very hot.
- Sear the lamb steaks. Lay the seasoned lamb in the skillet and let sear for 2 minutes to develop a golden-brown exterior. Flip the lamb over and sear the other side for an additional 2 minutes.
- Finish cooking the lamb. Reduce the heat and cook the lamb for 4-6 more minutes, occasionally spooning some of the pan juices over the top of the lamb to add more flavor and expedite cooking. Flip the lamb steaks over again and continue to pan-fry until they reach an internal temperature of 145 degrees Fahrenheit.
- Let the steaks rest. Remove the steaks from the pan and set sit on a cutting board for about five minutes to rest. Enjoy!
Tips and Tricks
- Make sure your pan is very hot. Don’t put your steak in your skillet until it is super hot. The best way to test this is to put a drop of water in the skillet, it should sizzle. This is crucial for searing the outside of the lamb steaks.
- Use an internal meat thermometer. The best way to make sure your lamb steaks are cooked enough for food safety purposes but not overdone is to use an internal meat thermometer. Because the size and thickness of your steaks may vary, this will tell you exactly when the thickest part of the steak reaches 145 degrees Fahrenheit. I share my favorite meat thermometer above.
- Let your steaks rest. Let the cooked steaks sit on a cutting board or plate for five minutes after cooking to let the juices settle before eating them. This keeps the meat tender and juicy!
Storing and Reheating Leftovers
Store any leftover lamb steaks in an airtight container in the refrigerator for up to three days. Reheat in a skillet over low heat until heated through, or in the microwave.
What To Serve With Lamb
- Chopped Kale Greek Salad
- Pan Roasted Green Beans with Garlic Sauce
- Smashed Potatoes with Cheese
- Easy Oven Roasted Fingerling Potatoes
If you try this pan-seared thyme lamb steaks recipe or any of my other recipes, please leave a comment and let me know! I love hearing from you!
Pan-Seared Thyme Lamb Steaks
- 4 center-cut lamb steaks can substitute beef ribeye
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 tsp fresh thyme minced
- 1 tbsp olive oil
- Season the lamb with salt, pepper, garlic powder, and onion powder.
- Place a cast-iron, stainless steel, or other heavy-bottomed frying pan over medium-high heat. Add the oil and allow to become very hot (a drop of water should sizzle).
- Flip the lamb over and sear the other side for an additional 2 minutes.
- Reduce the heat to medium and return the steaks to the first side. Cook the lamb for 4-6 more minutes, occasionally spooning some of the pan juices over the top of the lamb to add more flavor and expedite cooking.
- Flip the lamb steaks over again and continue to pan-fry until they reach an internal temperature of 145 degrees, about 4 minutes.
- Transfer the lamb steaks from the pan and onto plates or a cutting board. Let rest for 5 minutes before serving so the internal juices settle.
- To serve, garnish with the fresh thyme.