Pan Seared Steak with Garlic Butter: Crispy, Tender, Juicy (Print Version)
Pan Seared Steak with Garlic Butter - Learn my simple method for a restaurant-quality steak at home, complete with a fragrant, buttery finish. So good!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ Main Components
01 -
2 (1.5-inch thick) boneless ribeye or New York strip steaks
02 -
4 tablespoons unsalted butter
→ Flavor Boosters
03 -
4 cloves garlic, smashed
04 -
2 sprigs fresh rosemary
05 -
2 sprigs fresh thyme
→ Pantry Staples
06 -
1 tablespoon high-smoke point oil (like avocado or grapeseed)
07 -
1 teaspoon coarse sea salt
08 -
1/2 teaspoon freshly ground black pepper
→ Optional Extras
09 -
1 small shallot, thinly sliced
10 -
Pinch of red pepper flakes
# Instructions:
01 -
First things first, get those steaks out of the fridge about 30-45 minutes before you plan to cook. This helps them cook more evenly. Pat them super, super dry with paper towels—this is honestly the most important step for that crispy crust! Moisture is the enemy of a good sear, believe me. Then, season them generously all over with coarse sea salt and freshly ground black pepper. Don't forget the sides!
02 -
Place your cast iron skillet (my absolute favorite for this!) over medium-high to high heat. You want it screaming hot. Add your high-smoke point oil, and let it get shimmering. You might see a wisp of smoke, and that's okay! This step is all about getting that pan ready for the sear. I usually let it heat for a good 3-5 minutes. Patience, my friend, is key here, resist the urge to rush it!
03 -
Carefully place your seasoned steaks into the hot pan. Don't overcrowd the pan, if you're doing more than one, cook them in batches. Let them sear undisturbed for 2-3 minutes until a beautiful, deep brown crust forms. Seriously, don't touch them! I used to poke and prod, and it ruined the crust every time. You'll smell that amazing caramelization happening, it's a glorious thing.
04 -
Flip the steaks over. Immediately add the unsalted butter, smashed garlic cloves, and fresh rosemary and thyme sprigs to the pan. The butter should melt and foam. Tilt the pan slightly and use a spoon to continuously baste the melted garlic herb butter over the steaks. This infuses them with incredible flavor and helps them cook evenly. This is where your kitchen starts smelling divine!
05 -
Continue basting for another 2-4 minutes, depending on your desired doneness. For medium-rare (my personal favorite), aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer, it's your best friend here! I once thought I could 'eyeball' it and ended up with a very overcooked steak, never again.
06 -
Once your steak reaches your desired temperature, remove it from the pan and place it on a cutting board. Loosely tent it with foil and let it rest for at least 5-10 minutes. This is crucial! Resting allows the juices to redistribute throughout the meat, giving you a tender, juicy steak. If you cut into it too soon, all those beautiful juices will just run out, and that's just sad.
# Notes:
01 -
Don't overcrowd the pan, hon, or you lose that crust!
02 -
Leftovers? Slice it thin for steak salads or sandwiches, trust me.
03 -
No fresh herbs? A pinch of dried thyme works, but fresh is a game-changer.
04 -
Serve with a simple green salad and some crusty bread for soaking up that butter.
# Tools You'll Need:
01 -
Cast iron skillet (10-12 inch)
Tongs
Meat thermometer
Small spoon (for basting)
Cutting board
# Nutrition Facts (Per Serving):
Calories: 650
Total Fat: 50g
Total Carbohydrate: 2g
Protein: 48g