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A perfectly pan seared steak with garlic butter, sliced and garnished on a white plate.

Pan-Seared Steak with Garlic Butter

Enjoy a perfectly cooked pan-seared steak with a rich garlic butter sauce. This recipe yields a tender, flavorful steak with a beautiful crust.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 steaks
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 boneless steaks (such as sirloin, ribeye, or New York strip)
  • 1 teaspoon coarse sea salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 3-4 cloves garlic, minced
  • 2 sprigs fresh rosemary or thyme optional

Equipment

  • Heavy-bottomed, oven-safe skillet (cast iron)
  • Paper towels
  • Large spoon
  • Instant-read thermometer
  • Cutting board
  • Foil

Method
 

Preparation
  1. Remove steaks from the refrigerator 30-60 minutes before cooking and pat them thoroughly dry. Season generously with salt and black pepper on all sides.
Cooking
  1. Heat a heavy-bottomed, oven-safe skillet over high heat until smoking hot (3-5 minutes), then add olive oil and swirl to coat.
  2. Carefully place seasoned steaks into the hot skillet and sear for 2-3 minutes per side for a nice brown crust, without moving them.
  3. Reduce heat to medium-low, add butter, minced garlic, and fresh herbs (if using). Tilt the pan to pool butter and baste over steaks for 1-2 minutes.
Finishing
  1. Continue basting until steak reaches desired doneness, using an instant-read thermometer.
  2. Transfer steaks to a cutting board, tent loosely with foil, and let rest for 5-10 minutes.
  3. Slice against the grain, spoon any remaining pan juices and garlic butter over top, and serve immediately.

Notes

For best results, use a high-quality cut of steak. Adjust cooking time based on the thickness of your steak and your desired level of doneness. Resting the steak is crucial for juicy results, allowing the juices to redistribute throughout the meat.