Tender Pan Seared Steak with Garlic Butter (Print Version)
Master Pan Seared Steak with Garlic Butter! Achieve juicy, restaurant-quality steak at home with my easy, step-by-step guide and personal kitchen tips.
# Recipe Info:
Prep Time: 35 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 55 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Steak & Main Event
01 -
1-1.5 lb Ribeye or New York Strip steak (1-1.5 inches thick)
→ Seasonings & Oil
02 -
1 tbsp Olive oil
03 -
1 ½ tsp Kosher salt
04 -
1 tsp Freshly ground black pepper
→ Garlic Butter Magic
05 -
4 tbsp Unsalted butter
06 -
4-6 cloves Garlic, smashed and peeled
→ Fresh Herb Boost
07 -
2-3 sprigs Fresh rosemary
08 -
2-3 sprigs Fresh thyme
# Instructions:
01 -
First things first, take your steaks out of the fridge about 30-60 minutes before you plan to cook them. This helps them cook more evenly, a tip I ignored for years and ended up with cold centers. Pat them *really* dry with paper towels – this is crucial for that beautiful crust we're chasing. Season generously with kosher salt and freshly cracked black pepper on all sides. Don't be shy here, it's a big piece of meat that needs plenty of flavor!
02 -
Grab a heavy-bottomed skillet, preferably cast iron, and place it over high heat until it's screaming hot. Seriously, you want to see a wisp of smoke. This is where the magic of the sear begins. Add a tablespoon of olive oil to the hot pan and let it shimmer for a few seconds. I used to be scared of high heat, but honestly, it's your friend here for getting that perfect crust.
03 -
Carefully place the seasoned steaks into the hot pan, making sure not to overcrowd it. If you're cooking more than two, do them in batches. Sear for 2-4 minutes per side, depending on thickness and your desired doneness. You're looking for a deep, golden-brown crust. When I first tried this, I kept peeking too soon, but resist the urge! Let it do its thing. The smell of that crust forming is just divine.
04 -
Once both sides have a good sear, reduce the heat to medium-low. Add the unsalted butter, smashed garlic cloves, and fresh rosemary/thyme sprigs to the pan. The butter should melt and start to foam, infusing with those amazing aromatics. This is the part where your kitchen starts to smell like a fancy restaurant, and I always do a little happy dance.
05 -
Tilt the pan slightly and, using a spoon, continuously baste the melted garlic butter over the steaks for another 2-3 minutes. This adds incredible flavor and helps finish cooking the steak evenly. Keep spooning that glorious butter over the top, coating every inch. I once got a bit overzealous and splashed butter everywhere, but it was worth it for the flavor, honestly!
06 -
Transfer your beautiful Pan Seared Steak with Garlic Butter to a cutting board and let it rest for at least 5-10 minutes. This is non-negotiable! Resting allows the juices to redistribute, ensuring a tender, juicy steak. If you cut it too soon, all those delicious juices will spill out, and we don't want that. Slice against the grain, spoon over any remaining pan juices, and serve immediately. Pure bliss!
# Notes:
01 -
Don't overcrowd the pan, honestly. It drops the temperature and you won't get that beautiful crust I always brag about.
02 -
Leftover Pan Seared Steak with Garlic Butter keeps well in an airtight container for 3-4 days. Reheat gently, maybe sliced, to keep it tender, or it can get a bit tough, oops.
03 -
No fresh rosemary? Dried works, but use less – like a teaspoon for a tablespoon fresh. I tried using dried once and it was a bit much, learn from my mistakes!
04 -
Always let your Pan Seared Steak rest! This is non-negotiable for juicy results. I've rushed it before and lost all those precious juices, ugh.
# Tools You'll Need:
01 -
Cast Iron Skillet
02 -
Tongs
03 -
Meat Thermometer
04 -
Cutting Board
# Nutrition Facts (Per Serving):
Calories: 750 kcal
Total Fat: 60 g
Total Carbohydrate: 3 g
Protein: 45 g