Pan-Seared Garlic Butter Steak

Experience the ultimate steakhouse experience at home with this perfectly pan-seared steak, infused with the rich flavors of garlic and butter. A simple yet elegant dish that highlights the quality of the beef.

Pan-Seared Garlic Butter Steak
  • Prep time: 11 minutes
  • Cook time: 31 minutes
  • Total time: 42 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: American

Ingredients

  • 2 (10-12 oz) ribeye or New York strip steaks, about 1.5 inches thick
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary or thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Take the steaks out of the refrigerator at least 30 minutes before cooking to allow them to come to room temperature.
  2. Pat the steaks completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.
  3. Heat olive oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it just begins to smoke.
  4. Carefully place the steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.
  5. Reduce the heat to medium. Add the butter, smashed garlic cloves, and herb sprigs to the skillet.
  6. As the butter melts, tilt the skillet and use a spoon to continuously baste the steaks with the foaming garlic butter for 1-2 minutes.
  7. Remove steaks from the skillet and let them rest on a cutting board for 5-10 minutes before slicing or serving whole.

Tips

  • Room temperature steaks cook more evenly.
  • Use a heavy skillet for optimal heat retention and searing.
  • Resting the steak is crucial for juicy results.

Frequently Asked Questions

How do I know when the steak is medium-rare?

For medium-rare, aim for an internal temperature of 130-135°F (54-57°C) using an instant-read thermometer. The steak will feel slightly firm but still yield to gentle pressure.

Can I use other herbs?

Yes, other hardy herbs like sage or marjoram can be used. Ensure they are fresh for the best flavor infusion.

What if I don't have fresh herbs?

While fresh herbs are best, you can use 1/2 teaspoon of dried rosemary or thyme, added during the last minute of basting.