Seared Beef Brisket Plate with Butter Crust
Thick-cut brisket seared until deeply browned, finished with butter and garlic for a crispy, golden crust. Plate with charred onions and flaky salt for the ultimate steakhouse-at-home moment.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 52g
Ingredients
- 1.5 lbs beef brisket flat or point, 1.5 inches thick
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 medium yellow onion, halved
- 2 sprigs fresh thyme or rosemary
- 1 pinch flaky sea salt (Maldon or similar)
Instructions
- 1
Pat brisket completely dry with paper towels. Season generously on both sides with salt and black pepper.
- 2
Heat neutral oil in a 12-inch cast iron skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear brisket 3 minutes per side without moving—crust should be deep golden brown and crusty.
- 4
Reduce heat to medium. Add butter, garlic, herb sprigs, and onion halves cut-side down around the meat.
- 5
Cook 8–10 minutes, tilting pan occasionally to baste brisket with melted butter until it's glossy and fragrant.
- 6
Slice brisket against the grain. Serve with charred onion, pan drippings spooned over, and a sprinkle of flaky salt.
Tools you’ll need
- 12-inch cast iron skillet
- instant-read meat thermometer (optional but recommended)
- cutting board
- sharp knife
- tongs
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