This recipe is easy to follow. You heat a heavy pan, sear the steaks, and spoon garlic butter over them. The steps are clear and the result feels like a restaurant steak at home. It pairs well with simple sides and a green salad.
Why make this recipe
This Pan-Seared Steak with Garlic Butter makes a simple, rich steak at home. It gives a brown crust, juicy inside, and a butter sauce with garlic and rosemary. If you like small steak dishes, try this garlic steak bites recipe for another quick option.
How to make Pan-Seared Steak with Garlic Butter
Use a heavy pan like cast iron and keep heat high at the start. Sear the steaks to make a brown crust, then lower the heat and add butter, garlic and rosemary. Spoon the hot butter over the steaks to add flavor and keep them juicy. For a vegetable side, try a warm sautéed cauliflower in garlic butter.
Ingredients :
2 lbs New York Strip Steaks (2 steaks) (or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)), 1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil), 1 1/2 tsp sea salt, 1 tsp black pepper (freshly ground), 2 Tbsp unsalted butter, 2 cloves garlic (peeled and quartered), 1 sprig fresh rosemary
Directions :
Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper. Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge). Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-19 degrees while steaks rest). Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2″ strips to serve. Spoon extra butter sauce over sliced steak to serve.
How to serve Pan-Seared Steak with Garlic Butter
Slice the steak against the grain into 1/2″ strips. Spoon the garlic butter from the pan over the slices. Serve with roasted or sautéed vegetables and a simple starch like mashed potatoes or rice. If you want cheese on the plate, read a guide on what cheese goes with steak to pick a good match.
How to store Pan-Seared Steak with Garlic Butter
Cool the steak to room temperature before storing. Put slices in an airtight container and keep in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a little butter to avoid overcooking. Do not leave cooked steak out more than two hours.
Tips to make Pan-Seared Steak with Garlic Butter
- Pat the steak very dry before seasoning to help the crust form.
- Use a heavy pan and let it get very hot before adding the oil.
- Don’t crowd the pan; cook in batches if needed.
- Rest the steak 10 minutes before slicing to keep juices inside.
- Use fresh garlic and fresh rosemary for best flavor.
Variation
- Use ribeye for more marbling and flavor.
- Add a splash of red wine or beef stock to the pan for a quick pan sauce.
- Swap rosemary for thyme for a slightly different herb note.
FAQs
Q: How do I know steak doneness without a thermometer?
A: Press the center of the steak with your finger. Softer means rarer, firmer means more done. A meat thermometer is more precise.
Q: Can I use olive oil instead of vegetable oil?
A: Use a high smoke point oil like light olive oil, canola, or vegetable oil. Extra virgin olive oil can smoke at high heat.
Q: Do I need to salt the steak ahead of time?
A: You can salt up to an hour before cooking for deeper flavor, but salting right before cooking also works well.
Conclusion
For more step-by-step pan-seared steak methods, see Natasha’s pan-seared steak recipe which shows clear searing tips. If you want another full recipe with garlic butter, check Cooking Classy’s pan-seared steak with garlic butter. For a slightly different take with extra herbs, read the version at Chasing the Seasons pan seared steak with garlic & butter.
Pan-Seared Steak with Garlic Butter
Ingredients
Main ingredients
- 2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)
- 1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil
- 1 1/2 tsp sea salt
- 1 tsp black pepper (freshly ground)
- 2 Tbsp unsalted butter
- 2 cloves garlic (peeled and quartered)
- 1 sprig fresh rosemary
Instructions
Preparation
- Thoroughly pat the steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper.
- Heat the cast iron pan until hot, then add 1/2 Tbsp oil over medium-high heat, swirling to coat.
Cooking
- Once the oil is very hot, add the steaks to the skillet.
- Sear the steaks on the first side for 4 minutes until a brown crust has formed, then flip and cook for another 3-4 minutes.
- Using tongs, turn the steak on its sides to render the white fat and sear the edges (1 minute per edge).
- Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves, and rosemary to the pan.
- Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon.
- Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness.
- Transfer steak to a cutting board, loosely cover, and rest for 10 minutes before slicing into 1/2" strips to serve.
- Spoon extra butter sauce over sliced steak to serve.