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
Scale
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
