When you’re craving a truly unforgettable steakhouse experience at home, nothing beats Pan-Seared Steak with Garlic Butter. Imagine the sizzle of a gorgeous ribeye hitting a hot cast iron, that golden crust, and aromatic herbs mingling with molten butter and garlic. This dish delivers maximum flavor with minimal fuss, making it perfect for both weeknight splurges and special occasions. If you love steak, this recipe just might become your new favorite way to celebrate, impress, or simply treat yourself.
Ingredients You’ll Need
This classic Pan-Seared Steak with Garlic Butter truly doesn’t require much: just a few quality ingredients work a little magic together. Each component — from the choice of steak to that final drizzle of savory butter — plays a big role in developing crave-worthy aroma, taste, and color in every bite.
- Ribeye or New York Strip Steaks (2, 1 to 1 1/2 inches thick): These cuts give you great marbling, tenderness, and all the beefy flavor you crave.
- Kosher Salt and Freshly Ground Black Pepper: Simple seasoning is all you need to bring out the steak’s natural savoriness.
- High-Heat Oil (2 tablespoons, like canola or avocado): Helps you achieve that sizzling, crusty sear without burning.
- Unsalted Butter (3 tablespoons): Melted butter mingles with garlic and herbs, creating a luscious sauce that coats the steak.
- Garlic Cloves (3, smashed): These infuse the butter with a robust, aromatic flavor that pairs perfectly with beef.
- Fresh Rosemary or Thyme (2 sprigs): A pop of fresh herbs adds depth and a lovely, woodsy aroma to finish the dish.
How to Make Pan-Seared Steak with Garlic Butter
Step 1: Let Steaks Come to Room Temperature
Start by removing your steaks from the fridge about 30 minutes ahead of time. This small step helps them cook more evenly, resulting in a beautifully juicy center every time. If the steaks are too cold, the outside could overcook before the inside gets a chance to warm up.
Step 2: Pat Dry and Season
Pat your steaks thoroughly dry with paper towels — this is the secret to achieving a gorgeous, caramelized crust. Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasonings in so they stick.
Step 3: Heat the Pan
Place your heaviest skillet (cast iron is ideal) over high heat and let it get seriously hot. A preheated pan is crucial for that steakhouse sear. Add your oil and swirl to coat the surface just before adding the steaks.
Step 4: Sear the Steaks
Lay the steaks in the hot pan and don’t touch them for 2 to 3 minutes. You want to let a deep, beautiful crust form. Flip and sear the other side for another 2 to 3 minutes — that unmistakable steak aroma means something delicious is happening!
Step 5: Baste with Garlic Butter and Herbs
Reduce the heat to medium-low, add butter, smashed garlic, and your herbs. Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted garlic butter for 1 to 2 minutes. This step infuses every bite with richness and complexity, the signature of classic Pan-Seared Steak with Garlic Butter.
Step 6: Check Doneness and Rest
Use a meat thermometer for accuracy — aim for 125°F for rare, 135°F for medium-rare, or 145°F for medium. Transfer steaks to a plate and let them rest for 5 to 10 minutes. This allows the juices to settle, so every cut is juicy and tender.
How to Serve Pan-Seared Steak with Garlic Butter
Garnishes
The simplest garnish — think a sprinkle of flaky sea salt, a crack of pepper, and a scatter of fresh herbs — perfectly complements Pan-Seared Steak with Garlic Butter without overwhelming it. For flair, add a pat of compound butter or a few extra garlic cloves crisped in the pan.
Side Dishes
This steak pairs deliciously with creamy mashed potatoes, roasted vegetables, or a crisp green salad. The richness of Pan-Seared Steak with Garlic Butter also shines next to garlicky green beans, sautéed mushrooms, or even a tangy chimichurri sauce for dipping.
Creative Ways to Present
For a restaurant-worthy dinner at home, slice the steak against the grain and fan the pieces out on a warm platter, then drizzle all those pan juices over the top. Or, for cozy vibes, serve the whole steak on a wood cutting board with your garnishes and sides arranged around it for a family-style feast.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled slices of Pan-Seared Steak with Garlic Butter in an airtight container in the fridge for up to 3 days. Be sure to save any leftover garlic butter or pan juices, too — they add a punch of flavor when reheated!
Freezing
Steak can be frozen, although freshly cooked is always best. Wrap slices tightly in plastic wrap and foil, then place in a freezer bag. Label and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for the most tender results.
Reheating
The key to reheating steak is going low and slow to keep it juicy. Warm slices gently in a skillet over low heat, spooning over reserved garlic butter (if available). If reheating in the microwave, use short bursts and a lower power setting to avoid overcooking.
FAQs
Can I use a different cut of steak?
Absolutely! While ribeye and New York strip are classic choices for Pan-Seared Steak with Garlic Butter, you can use sirloin or filet mignon. Just adjust cooking times slightly according to thickness and marbling.
What’s the benefit of resting the steak?
Resting is essential because it allows the juices inside the steak to redistribute. If you slice into it too soon, those delicious juices run out, and the meat ends up drier than it should be.
Should I use salted or unsalted butter?
Unsalted butter is best since you’re already seasoning the steak, and it lets you control the final saltiness. However, if salted butter is all you have, just go easy on the initial salt when seasoning the steak.
How do I know when my steak is done?
A meat thermometer is your best friend here. Check the temperature at the thickest point: 125°F for rare, 135°F for medium-rare, and 145°F for medium. Remember, the meat will keep cooking a little as it rests.
Is cast iron really necessary?
Cast iron is ideal for Pan-Seared Steak with Garlic Butter because it holds and distributes heat so well, giving you that signature crust. If you don’t have one, any heavy-bottomed skillet will still do a good job — just make sure it’s piping hot before you start.
Final Thoughts
Once you try Pan-Seared Steak with Garlic Butter, it will be tough to go back to anything less! With its unbeatable flavor, fancy-but-easy method, and classic appeal, this dish will quickly earn a regular spot in your dinner rotation. Give it a try, have fun with the process, and celebrate every delicious, buttery bite!
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Pan-Seared Steak with Garlic Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a restaurant-quality meal at home with this flavorful Pan-Seared Steak with Garlic Butter recipe. Juicy ribeye or New York strip steaks are seared to perfection and basted in a fragrant garlic herb butter for a decadent finish.
Ingredients
Steaks:
- 2 boneless ribeye or New York strip steaks (1 to 1 1/2 inches thick)
- kosher salt and freshly ground black pepper
- 2 tablespoons high-heat oil (like canola or avocado)
Garlic Butter:
- 3 tablespoons unsalted butter
- 3 garlic cloves (smashed)
- 2 sprigs fresh rosemary or thyme
Instructions
- Prep Steaks: Remove steaks from the fridge 30 minutes before cooking. Pat dry, season with salt and pepper.
- Sear Steaks: Heat a skillet over high heat, sear steaks for 2–3 minutes per side until a crust forms.
- Add Butter: Reduce heat, add butter, garlic, and herbs. Baste steaks for 1–2 minutes.
- Cook to Doneness: Use a meat thermometer to cook steaks to desired temperature.
- Rest and Serve: Rest steaks for 5–10 minutes before slicing and serving.
Notes
- Use a meat thermometer for accuracy.
- Let steaks rest to retain juices.
- Serve with mashed potatoes or salad.
Nutrition
- Serving Size: 1 steak
- Calories: 520
- Sugar: 0g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 150mg
