Should you use thyme or rosemary when pan-searing steak?

Both rosemary and thyme can be used when pan-searing steak, but rosemary is more commonly used. Rosemary has a strong aroma that effectively eliminates any gamey smell from the meat. Typically, fresh rosemary sprigs placed on top of the meat during roasting or slow-cooking with other ingredients can enhance the overall flavor, especially when searing steak.

Thyme, also known as savory in some regions, has a fragrant aroma and is more commonly used in French, Italian, and Middle Eastern cuisines. It's important to note that typically only the leaves are used, and they pair well with various meats and seafood, earning thyme the reputation of being the "harmonizer" of Western cuisine.