Craving a restaurant-quality meal without the fuss? The Pan Seared Steak With Garlic Butter Recipe delivers just that, offering a succulent, perfectly cooked steak bathed in a rich, aromatic garlic butter sauce. This recipe is your ticket to an impressive yet incredibly simple dinner that’s perfect for any occasion.
Key Ingredients for Pan Seared Steak With Garlic Butter
- 2 (8-10 ounce) boneless ribeye or New York strip steaks, about 1-1.5 inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 sprig fresh rosemary (optional)
- 1 sprig fresh thyme (optional)
How to Make Pan Seared Steak With Garlic Butter
This Pan Seared Steak With Garlic Butter Recipe is incredibly easy to make, despite its elegant presentation. In just about 20 minutes of prep and cooking time, you’ll achieve a perfectly seared exterior and a tender, juicy interior. The magic lies in the simple technique and the luscious garlic butter sauce that elevates every bite.
Step-by-Step Instructions
- Prepare the Steaks: Remove the steaks from the refrigerator about 30-60 minutes before cooking. This allows them to come to room temperature, ensuring even cooking. Pat the steaks thoroughly dry with paper towels. This is a crucial step for achieving a beautiful sear. Season both sides generously with kosher salt and freshly ground black pepper.
- Heat the Pan: Place a heavy-bottomed skillet, such as cast iron or stainless steel, over medium-high heat. Add the olive oil to the hot pan. You want the pan to be very hot, but not smoking.
- Sear the Steaks: Carefully place the seasoned steaks into the preheated skillet. Do not overcrowd the pan; cook steaks in batches if necessary. Sear for 3-4 minutes per side for medium-rare, or adjust time based on your desired doneness (refer to internal temperature guidelines below). For a beautiful crust, resist the urge to move the steaks around too much during searing.
- Add Aromatics and Butter: Once the steaks have been seared on both sides, reduce the heat to medium. Add 3 tablespoons of the unsalted butter to the pan. If using, add the rosemary and thyme sprigs.
- Baste the Steaks: As the butter melts, tilt the pan slightly and use a spoon to generously baste the melting butter and aromatics over the steaks. Continue basting for 1-2 minutes, allowing the flavors to infuse into the meat.
- Add Remaining Butter and Garlic: Add the remaining 1 tablespoon of butter and the minced garlic to the pan. Continue basting the steaks for another 1-2 minutes until the garlic is fragrant and the butter is bubbling and slightly browned. Be careful not to burn the garlic.
- Rest the Steaks: Remove the steaks from the skillet and place them on a clean cutting board or plate. Tent loosely with foil and let them rest for at least 5-10 minutes. This resting period is absolutely essential for allowing the juices to redistribute throughout the steak, resulting in a more tender and flavorful cut.
- Serve: Slice the rested steaks against the grain (if desired) or serve whole. Spoon the glorious garlic butter sauce from the pan over the top of each steak.
Internal Temperature Guide for Doneness:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 160°F (71°C) and above (not recommended for optimal steak tenderness)
Why You’ll Love This Pan Seared Steak With Garlic Butter
You’ll fall head over heels for this Pan Seared Steak With Garlic Butter Recipe because of its incredibly tender, perfectly cooked steak that boasts a beautiful, caramelized crust. The star of the show is undoubtedly the luxuriant garlic butter sauce, infused with herbs if you choose, that coats every succulent bite. Making this at home is a game-changer for your wallet; you’ll get that gourmet restaurant steakhouse experience for a fraction of the cost, without compromising on taste or quality. It’s a far cry from a simple pan-fried chicken breast, offering a richness and depth of flavor that truly elevates your meal.
This recipe is more than just a meal; it’s an experience that will impress your family and friends, or simply make your weeknight dinner feel incredibly special. The ease with which you can achieve such a magnificent result makes it a go-to for busy evenings, proving that delicious doesn’t have to mean time-consuming. So, why wait for a special occasion? Treat yourself to this incredible Pan Seared Steak With Garlic Butter Recipe tonight!
Storing and Reheating Tips
Leftover Pan Seared Steak With Garlic Butter can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the steak has cooled completely before refrigerating. The garlic butter sauce can also be stored separately in a small container.
To reheat, the best method for preserving the steak’s texture is to gently warm it. You can reheat the steak in a skillet over low heat, adding a little extra butter or a splash of water, for a few minutes per side until heated through. Alternatively, you can reheat it in a preheated oven at 300°F (150°C) for 8-10 minutes, or until warmed. Avoid microwaving, as this can toughen the steak. Spoon the reserved garlic butter sauce over the steak as it heats or once it’s warmed through. For freezing, allow the steak and sauce to cool completely, then store in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
The Pan Seared Steak With Garlic Butter Recipe is a testament to how simple ingredients and technique can create something truly magnificent. It’s a rewarding dish that brings a touch of elegance to any table with minimal effort. Give it a try and experience the joy of a perfectly cooked, flavorful steak in your own kitchen!
Pan Seared Steak With Garlic Butter
Ingredients
Equipment
Method
- Remove the steaks from the refrigerator about 30-60 minutes before cooking. This allows them to come to room temperature, ensuring even cooking. Pat the steaks thoroughly dry with paper towels. This is a crucial step for achieving a beautiful sear. Season both sides generously with kosher salt and freshly ground black pepper.2 boneless ribeye or New York strip steaks, about 1-1.5 inches thick, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
- Place a heavy-bottomed skillet, such as cast iron or stainless steel, over medium-high heat. Add the olive oil to the hot pan. You want the pan to be very hot, but not smoking.1 tablespoon olive oil
- Carefully place the seasoned steaks into the preheated skillet. Do not overcrowd the pan; cook steaks in batches if necessary. Sear for 3-4 minutes per side for medium-rare, or adjust time based on your desired doneness. For a beautiful crust, resist the urge to move the steaks around too much during searing.2 boneless ribeye or New York strip steaks, about 1-1.5 inches thick
- Once the steaks have been seared on both sides, reduce the heat to medium. Add 3 tablespoons of the unsalted butter to the pan. If using, add the rosemary and thyme sprigs.4 tablespoons unsalted butter, divided, 1 sprig fresh rosemary, 1 sprig fresh thyme
- As the butter melts, tilt the pan slightly and use a spoon to generously baste the melting butter and aromatics over the steaks. Continue basting for 1-2 minutes, allowing the flavors to infuse into the meat.
- Add the remaining 1 tablespoon of butter and the minced garlic to the pan. Continue basting the steaks for another 1-2 minutes until the garlic is fragrant and the butter is bubbling and slightly browned. Be careful not to burn the garlic.4 tablespoons unsalted butter, divided, 4 cloves garlic, minced
- Remove the steaks from the skillet and place them on a clean cutting board or plate. Tent loosely with foil and let them rest for at least 5-10 minutes. This resting period is absolutely essential for allowing the juices to redistribute throughout the steak, resulting in a more tender and flavorful cut.2 boneless ribeye or New York strip steaks, about 1-1.5 inches thick
- Slice the rested steaks against the grain (if desired) or serve whole. Spoon the glorious garlic butter sauce from the pan over the top of each steak.