If there’s one dish that makes you feel like a total rockstar chef in your own kitchen, it’s Pan-Seared Steak with Garlic Butter. Imagine a golden, crackling crust encasing juicy, tender steak with pools of garlicky, herb-kissed butter melting over every slice — pure bliss on a plate! Whether you’re cooking for a special date night or just want something seriously satisfying after a long day, this classic steakhouse favorite is surprisingly easy to master at home and always delivers that wow factor.
Ingredients You’ll Need
Just a handful of simple but essential ingredients stand between you and steak greatness. Each one is chosen purposefully: to enhance flavor, texture, and aroma, so that every bite of Pan-Seared Steak with Garlic Butter is a little celebration in itself. Here’s what you’ll need:
- Ribeye or New York Strip Steaks (2, about 1 inch thick): Choose steaks with nice marbling for unbeatable juiciness and flavor.
- Olive Oil (1 tablespoon): Helps create that gorgeous crust and keeps the steak from sticking.
- Kosher Salt & Freshly Ground Black Pepper: Don’t be shy! These basics are key to a beautifully seasoned steak.
- Unsalted Butter (2 tablespoons): The hero of the basting step, infusing richness and depth that makes this dish shine.
- Garlic Cloves, Smashed (3): Smashed cloves boldly flavor the butter and perfume the entire dish.
- Fresh Rosemary or Thyme, 2–3 Sprigs: Choose your favorite herb to give the steak an aromatic lift; both work wonderfully.
How to Make Pan-Seared Steak with Garlic Butter
Step 1: Bring Steaks to Room Temperature
Start by letting your steaks rest outside the fridge for about 30 minutes before cooking. This little act helps the meat sear evenly, ensuring a tender, juicy center instead of a tough, unevenly cooked steak.
Step 2: Season Generously
Blot the steaks dry with paper towels to ensure the perfect crust. Season both sides liberally with kosher salt and freshly cracked black pepper—don’t worry, most of the excess will stay in the pan, but plenty will flavor the steak.
Step 3: Preheat the Pan
Set a cast iron skillet over high heat and let it get blazing hot. A properly preheated pan is vital for that deep, caramelized crust that gives Pan-Seared Steak with Garlic Butter its signature appeal.
Step 4: Sear the Steaks
Drizzle olive oil into the hot pan, swirling to coat. Carefully place your steaks into the skillet, laying them away from you to avoid splatter. Resist the urge to move them; let them sear untouched for 3 to 4 minutes so a gorgeous crust forms.
Step 5: Flip and Add Flavor
Flip the steaks and cook for another 3 to 4 minutes, or until your preferred doneness. For perfect results, use a meat thermometer: 130°F for medium-rare, 140°F for medium. In the last 2 minutes of cooking, scatter in the butter, smashed garlic, and those fragrant sprigs of rosemary or thyme.
Step 6: Baste with Garlic Butter
Tilt your skillet so the melting butter pools to one side. With a spoon, repeatedly baste the hot garlic-herb butter over the steaks. This step infuses deep, savory flavor and helps keep the steak extra succulent—a true hallmark of Pan-Seared Steak with Garlic Butter.
Step 7: Rest and Serve
Transfer the steaks to a plate and let them rest for 5 minutes. This crucial pause lets the juices redistribute, giving you steak that’s tender, moist, and packed with flavor in every bite. Slice and serve while warm, drizzling with any remaining pan juices.
How to Serve Pan-Seared Steak with Garlic Butter
Garnishes
To finish your Pan-Seared Steak with Garlic Butter with a chef’s touch, sprinkle on a little flaky sea salt and some freshly chopped parsley. A sprig of rosemary or thyme on the plate makes for a lovely, fragrant accent. For even more drama, spoon any extra garlic butter from the pan right over the sliced steak just before serving.
Side Dishes
This steak absolutely loves classic sides! Creamy mashed potatoes, buttery roasted veggies, a bright green salad, or crispy fries all make delicious partners. If you’re feeling indulgent, serve with a hunk of crusty bread to soak up every last drop of the savory garlic butter.
Creative Ways to Present
Feeling adventurous? Slice the steak before bringing it to the table, and fan out the slices on a large wooden board, nestled with roasted garlic cloves and fresh herbs. Or, try serving it family-style alongside a trio of sauces for dipping—think horseradish cream, chimichurri, and extra garlic butter.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Pan-Seared Steak with Garlic Butter (lucky you!), let it cool completely. Store slices in an airtight container, separating layers with parchment if needed, and place them in the fridge. The flavor deepens overnight, making for fantastic steak salads or sandwiches the next day.
Freezing
To freeze cooked steak, wrap each piece tightly in plastic wrap, then place in a freezer-safe bag to prevent freezer burn. It’ll keep well for up to two months. Thaw overnight in the refrigerator for best texture before reheating.
Reheating
Gently reheat steak for best results. Try placing slices in a skillet over low heat with a bit of butter until warmed through, or use gentle bursts in the microwave with a damp paper towel to retain moisture. Avoid high heat to keep it tender and juicy.
FAQs
Can I use a different cut of steak for Pan-Seared Steak with Garlic Butter?
Absolutely! While ribeye and New York strip deliver classic results, you can try sirloin, filet mignon, or even a thick-cut porterhouse. Just adjust cooking times according to the thickness and marbling of your chosen cut.
What’s the secret to getting that crust on my steak?
The secret to a crave-worthy crust is dry steak, high heat, and patience. Pat the steak bone dry before seasoning, and let it sear without moving it for those first precious minutes in the pan!
Can I make Pan-Seared Steak with Garlic Butter in advance?
It’s best enjoyed fresh for that just-cooked tenderness, but you can sear the steak ahead of time, let it cool, and gently rewarm before basting with fresh garlic butter just before serving to revive the luscious flavors.
What herbs work best for the garlic butter?
Rosemary and thyme are classics for a reason! Both add a woodsy, aromatic note that pairs beautifully with steak, but feel free to experiment with tarragon or parsley for a fresh twist.
How do I know when my steak is done?
Use a meat thermometer for confidence: 130°F for medium-rare, 140°F for medium. Your steak will continue to cook slightly as it rests, so aim for your target temperature just before removing it from the pan.
Final Thoughts
Whether you’re celebrating or just craving bold, classic flavors, Pan-Seared Steak with Garlic Butter truly transforms an ordinary night into something unforgettable. Give it a try, savor that first juicy bite, and you might just find it becomes your go-to steak night dish, too!
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Pan-Seared Steak with Garlic Butter Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Indulge in a restaurant-quality meal at home with this simple yet flavorful pan-seared steak recipe. Juicy ribeye or New York strip steaks are seared to perfection and topped with a luscious garlic butter sauce. Serve with your favorite sides for a satisfying dinner.
Ingredients
Steaks:
- 2 ribeye or New York strip steaks (about 1 inch thick)
- 1 tablespoon olive oil
- kosher salt and freshly ground black pepper to taste
Garlic Butter:
- 2 tablespoons unsalted butter
- 3 garlic cloves, smashed
- 2–3 sprigs fresh rosemary or thyme
Instructions
- Prepare Steaks: Bring steaks to room temperature, pat dry, season with salt and pepper.
- Sear Steaks: Heat skillet, sear steaks for 3-4 minutes per side.
- Add Garlic Butter: Add butter, garlic, and herbs to the pan. Baste steaks with the melted mixture.
- Rest and Serve: Remove steaks, let rest for 5 minutes, then slice and serve.
Notes
- Use a meat thermometer for perfect doneness: 130°F for medium-rare, 140°F for medium.
- Letting the steak rest is crucial for juicy results.
- Swap rosemary with thyme or add a splash of Worcestershire for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 530
- Sugar: 0g
- Sodium: 220mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 130mg
