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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.
So what I heard was, “Lacey, 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!
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!
- 4 center-cut lamb steaks (approx. 3 lbs., can substitute beef ribeye)
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder (granulated onion)
- 4 tsp. fresh thyme, minced
- 1 tbsp. olive oil
- Season the lamb with the salt, pepper, garlic powder, and onion powder.
- Place a cast-iron, stainless steel, or other heavy-bottomed frying pan on a burner over medium-high heat. Add the oil and allow to become very hot (a drop of water should sizzle).
- Lay the seasoned lamb in the skillet and let sear or 2 minutes to develop a golden-brown exterior.
- 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 to 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.
- Insert an instant-read thermometer into the middle of the thickest part to check the temperature.
- 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.