Perfect Pan Seared Steak with Garlic Butter Recipe

A perfectly pan-seared steak with garlic butter is one of those meals that feels luxurious but is surprisingly simple to make. I love the way the rich, savory flavor of the steak pairs with the creamy, fragrant garlic butter. This recipe is ideal for special occasions or whenever I want a restaurant-quality dinner at home.

Why You’ll Love This Recipe

I love this recipe because it delivers that irresistible golden-brown crust while keeping the inside juicy and tender. It takes just a few ingredients and a hot skillet to create a steak that’s bursting with flavor. The garlic butter elevates it even further, melting into the meat and giving every bite a rich, buttery finish. It’s fast, flavorful, and always impressive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

steak (ribeye, New York strip, or filet mignon — at least 1 inch thick)
salt
black pepper
high-smoke point oil (like canola, avocado, or grapeseed)
unsalted butter
garlic cloves (smashed)
fresh rosemary or thyme (optional, for basting)

directions

1. I start by patting the steak dry with paper towels to ensure a good sear. Then I season both sides generously with salt and pepper.

2. I let the steak sit at room temperature for about 30 minutes before cooking to promote even cooking.

3. I heat a heavy skillet (cast iron works best) over high heat until very hot, then add oil and swirl to coat the bottom.

4. I place the steak in the pan and sear without moving it for about 2–3 minutes, until a deep golden crust forms.

5. I flip the steak and immediately add butter, smashed garlic, and herbs (if using).

6. As the butter melts, I tilt the pan and baste the steak with the garlicky butter for another 2–3 minutes.

7. I check the internal temperature with a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.

8. Once cooked to my liking, I transfer the steak to a plate and let it rest for 5–10 minutes before slicing to keep the juices in.

Servings and timing

This recipe serves 2 people, depending on steak size. It takes about 10 minutes to cook, plus 30 minutes for resting the steak before and after cooking. Total time is around 40 minutes.

Variations

Sometimes I add a splash of Worcestershire sauce or soy sauce to the butter for an extra punch. I also like swapping rosemary for thyme or adding a touch of crushed red pepper for heat. For a blue cheese twist, I top the hot steak with a crumble before serving.

storage/reheating

I store leftover steak in an airtight container in the fridge for up to 3 days. To reheat without drying it out, I warm it gently in a skillet over low heat or in the oven at 250°F until just heated through. I avoid the microwave because it can make the steak rubbery.

FAQs

What’s the best cut of steak for pan searing?

I prefer well-marbled cuts like ribeye, strip steak, or filet mignon. They sear beautifully and stay tender and juicy inside.

How do I know when my steak is done?

I use a meat thermometer for accuracy. Rare is 125°F, medium-rare is 135°F, medium is 145°F, and well-done is 160°F.

Can I use salted butter?

Yes, but I reduce the amount of salt I season the steak with beforehand to avoid it becoming too salty.

Why should I let the steak rest after cooking?

Resting allows the juices to redistribute, so when I slice the steak, it stays moist and flavorful rather than leaking everywhere.

Do I need a cast iron skillet?

Cast iron holds heat very well and gives the best sear, but any heavy-bottomed skillet will work as long as it can get really hot.

Conclusion

This pan-seared steak with garlic butter is my go-to for a quick but luxurious meal. It’s all about simple technique and quality ingredients. With a golden crust, juicy center, and buttery finish, it’s the kind of dish that turns an ordinary dinner into something unforgettable.