Perfect Pan Seared Steak with Garlic Butter Recipe
A perfectly pan-seared steak with garlic butter is a luxurious yet simple dish featuring a golden-brown crust, juicy interior, and rich, aromatic butter finish—perfect for special occasions or an indulgent meal at home.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Ingredients
- 1 steak (ribeye, New York strip, or filet mignon, at least 1 inch thick)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp high-smoke point oil (canola, avocado, or grapeseed)
- 2 tbsp unsalted butter
- 2 garlic cloves, smashed
- 1 sprig fresh rosemary or thyme (optional)
Instructions
- Pat the steak dry with paper towels and season both sides generously with salt and pepper.
- Let the steak sit at room temperature for 30 minutes before cooking.
- Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add oil and swirl to coat the bottom.
- Place the steak in the pan and sear without moving for 2–3 minutes until a deep golden crust forms.
- Flip the steak and add butter, smashed garlic, and herbs (if using).
- As the butter melts, tilt the pan and baste the steak with the garlicky butter for another 2–3 minutes.
- Check the internal temperature with a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Transfer steak to a plate and let rest for 5–10 minutes before slicing.
Notes
- Add Worcestershire or soy sauce to the butter for extra flavor.
- Swap herbs or add crushed red pepper for variation.
- Top with blue cheese crumbles while the steak is hot for a bold twist.
- Resting steak helps retain juices—don’t skip this step.
- Use a meat thermometer for perfect doneness.
Nutrition
- Serving Size: 1/2 steak with butter
- Calories: 430
- Sugar: 0g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 125mg
