Name: Pan-Seared Steak with Garlic Butter Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: American
Ingredients: 2 ribeye or New York strip steaks, about 1 inch thick; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil; 3 tablespoons unsalted butter; 3 cloves garlic, smashed; 2 sprigs fresh rosemary or thyme

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When you’re craving a restaurant-worthy dinner at home, few dishes deliver the wow factor like Pan-Seared Steak with Garlic Butter. It’s the kind of meal that turns any evening into an occasion, filling your kitchen with savory aromas and promising juicy, golden-crusted steak with a silky, herb-infused butter finish. This recipe transforms just a handful of simple ingredients into a savory, show-stopping centerpiece, all while being easy enough to pull off on a busy weeknight.

Pan-Seared Steak with Garlic Butter Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pan-Seared Steak with Garlic Butter lies in its simplicity—each ingredient plays a starring role in building bold flavor and irresistible texture. By choosing just the right components, you’ll get a mouthwatering crust, tender beef, and a buttery, aromatic sauce in every slice.

Ribeye or New York Strip Steaks (2, about 1 inch thick): These cuts are marbled for tenderness and big flavor, making them perfect for high-heat searing.
Salt (1 teaspoon): Essential for drawing out beefy flavors and creating a beautiful crust on your steak.
Black Pepper (1/2 teaspoon): Adds a gentle kick of heat and highlights the steak’s savory notes.
Vegetable Oil (2 tablespoons): A high smoke point ensures your steaks sear perfectly without burning.
Unsalted Butter (3 tablespoons): Melted into a rich, velvety sauce that coats the steak with incredible flavor.
Garlic (3 cloves, smashed): Infuses the butter with robust, aromatic depth.
Fresh Rosemary or Thyme (2 sprigs): The herbs lend fresh, earthy character to the final flourish.

How to Make Pan-Seared Steak with Garlic Butter

Step 1: Prep the Steaks

Start by patting your steaks dry with paper towels. This little move is a game changer—it helps the surface sear beautifully instead of steaming. Season both sides generously with salt and pepper, pressing gently so the seasoning really sticks. Letting the steaks sit at room temperature for 10 to 15 minutes ensures more even cooking.

Step 2: Sear to Perfection

Take out your sturdiest cast iron skillet and set it over high heat. Once the pan is just beginning to smoke, add the vegetable oil and immediately lay the steaks in the pan. Don’t shuffle them around! Let them sear undisturbed for 3 to 4 minutes, until a gorgeous, deep brown crust forms. This is where all that savory goodness develops.

Step 3: Butter Basting and Aromatics

Now comes the magic of Pan-Seared Steak with Garlic Butter. Flip the steaks over and add the unsalted butter, smashed garlic cloves, and your choice of rosemary or thyme right to the skillet. As the butter melts, tilt the pan slightly so it pools on one side—then, using a spoon, repeatedly baste the top of the steaks with the hot, herb-and-garlic-infused butter for 2 to 3 minutes. This step doesn’t just add flavor; it keeps the meat juicy and gives the crust dazzling gloss.

Step 4: Check Doneness

For that perfect steakhouse result, aim for an internal temperature of 130°F for medium-rare. Use a meat thermometer for accuracy, adjusting the cook time if you prefer your steak more or less done. As soon as the steaks hit your desired temp, transfer them to a plate so they don’t overcook.

Step 5: Rest and Serve

Let the steaks rest for five minutes—this is crucial as it allows the juices to redistribute, giving you an ultra-tender result. Right before serving, slice the steaks against the grain and drizzle any remaining garlic butter from the pan over the top. Every bite will be melt-in-your-mouth perfection.

How to Serve Pan-Seared Steak with Garlic Butter

Garnishes

A sprinkle of flaky sea salt, a few fresh herb leaves, or even a hint of cracked black pepper over the finished steaks brings out all the best qualities of Pan-Seared Steak with Garlic Butter. For a fresh pop of color and brightness, try a scattering of finely chopped parsley or a zesting of lemon.

Side Dishes

This is the star of your plate, so keep sides classic but memorable. Creamy mashed potatoes or roasted fingerlings soak up all that luscious garlic butter, while grilled asparagus or sautéed green beans add color and crunch. A crisp, fresh salad helps balance the richness and makes the meal feel restaurant-worthy.

Creative Ways to Present

You can slice the steak before serving and fan it out over a wooden board, drizzling with extra garlic butter to show off that glistening finish. Hosting a group? Serve on a platter with roasted vegetables tucked alongside for a dramatic, shareable presentation. Sometimes, stacking the steak on toasted sourdough or sliced baguette transforms it into a decadent open-faced sandwich—so fun for a casual dinner!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap any leftover Pan-Seared Steak with Garlic Butter tightly in aluminum foil or place it in an airtight container. It will keep well in the refrigerator for up to 3 days, preserving the juiciness and flavor for an easy next-day meal.

Freezing

For longer storage, wrap the cooked steaks in plastic and then foil, or use a zip-top freezer bag for extra protection. Pop them in the freezer for up to two months. To help retain the signature buttery richness, freeze any extra garlic butter separately and add it back when reheating.

Reheating

Gently reheat steak slices in a skillet over medium-low heat, basting with any reserved garlic butter if you have it (or a fresh pat of butter) until just warmed through. For extra juiciness, cover the pan briefly as the steak warms. Avoid the microwave if possible, since it can dry out the meat.

FAQs

Can I use a different cut of steak?

Absolutely! While ribeye and New York strip are favorites for their marbling and flavor, you can substitute sirloin, filet mignon, or even a thick-cut porterhouse. Just be sure to adjust cook times as leaner cuts may cook more quickly.

What if I don’t have a cast iron skillet?

No worries—any heavy-bottomed skillet will work in a pinch, as long as it holds heat well. Stainless steel pans are a good alternative, just be sure to preheat thoroughly before adding your steaks for the best crust.

Can I make this recipe dairy-free?

Yes! Swap the unsalted butter for a high-quality plant-based butter or even a splash of good olive oil. The garlic and herbs will still infuse your steak with fabulous flavor, just without the classic buttery finish.

How can I tell when the steak is done without a thermometer?

The finger test is a time-honored method: press the center of the steak with your fingertip. Medium-rare should feel like the fleshy base of your thumb when your hand is relaxed. Still, nothing beats the precision of a kitchen thermometer for perfect doneness.

What herbs go best with Pan-Seared Steak with Garlic Butter?

Rosemary and thyme are the most classic, infusing the butter with a woodsy depth that complements beef beautifully. You can also try tarragon for a subtle anise note or sage for a more autumnal twist. Mix and match based on what’s fresh in your kitchen!

Final Thoughts

If you’re looking to impress or just treat yourself to a night-in that feels extra special, don’t hesitate to try Pan-Seared Steak with Garlic Butter. It’s at once reliable and rewarding, with melt-in-your-mouth steak and a sauce that’s blissfully simple. Light some candles, plate it up, and enjoy every juicy, buttery bite!

Pan-Seared Steak with Garlic Butter Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 13 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

Learn how to make a delicious pan-seared steak with garlic butter at home. This simple yet flavorful recipe is perfect for a special dinner or anytime you’re craving a juicy steak.

Ingredients

Scale

Steak:

2 ribeye or New York strip steaks, about 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil

Garlic Butter:

3 tablespoons unsalted butter
3 cloves garlic, smashed
2 sprigs fresh rosemary or thyme

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Instructions

Prepare the Steaks: Pat steaks dry with paper towels. Season both sides with salt and pepper.
Sear the Steaks: Heat vegetable oil in a cast-iron skillet. Sear steaks for 3–4 minutes per side until a brown crust forms.
Add Garlic Butter: Flip steaks and add butter, garlic, and herbs to the skillet. Baste steaks with melted butter for 2–3 minutes.
Rest and Serve: Cook steaks to desired doneness. Rest for 5 minutes before slicing and serving with garlic butter.