Description
Pan-Seared Steak with Garlic Butter is a delicious, steakhouse-quality meal you can easily make at home. Juicy, tender steak is seared until golden brown, then finished with rich butter, fragrant garlic, and fresh rosemary. It’s perfect for a special dinner or a satisfying weeknight meal.
Ingredients
- 2 lbs New York strip steaks (2 steaks), or ribeye or top sirloin, about 1¼ inches thick
- ½ tablespoon vegetable oil or another high-heat cooking oil
- 1½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 garlic cloves, peeled and quartered
- 1 sprig fresh rosemary
Instructions
- Remove the steaks from their packaging and pat them thoroughly dry with paper towels.
- Just before cooking, season both sides generously with sea salt and freshly ground black pepper.
- Heat a cast-iron skillet over medium-high heat until hot. Add the oil and swirl to coat the pan.
- Place the steaks in the hot skillet and sear the first side for about 4 minutes until a deep brown crust forms.
- Flip the steaks and cook for another 3–4 minutes.
- Use tongs to turn the steaks onto their edges, searing each edge for approximately 1 minute to render the fat.
- Reduce the heat to medium. Add the butter, garlic cloves, and rosemary to the skillet.
- Tilt the pan slightly and repeatedly spoon the melted garlic butter over the steaks for about 1 minute, checking the internal temperature as you cook.
- Remove the steaks when they reach approximately 5–10°F below your desired final temperature, accounting for carryover cooking during resting.
- Transfer the steaks to a cutting board, loosely cover, and let them rest for 10 minutes.
- Slice into ½-inch strips, spoon the garlic butter over the top, and serve immediately.
Notes
- Serving suggestions: Pair the steak with mashed potatoes, roasted vegetables, asparagus, green beans, or a fresh garden salad.
- For extra flavor: Spoon the garlic butter over the steak just before serving and add a little freshly cracked black pepper.
- Rest before slicing: Allow the steak to rest for 5–10 minutes so the juices redistribute and the meat stays juicy.
- Refrigeration: Store leftover steak in an airtight container in the refrigerator within 2 hours of cooking and consume within 3–4 days.
- Reheating: Warm gently in a covered skillet over low heat with a little butter or broth to help prevent the steak from drying out.
- Freezing: Freeze cooked steak in an airtight freezer-safe container for up to 2–3 months for best quality.
- Meal prep: Slice leftover steak and use it in salads, sandwiches, wraps, or steak bowls.
- Food safety: For whole beef steaks, the USDA recommends a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Use a meat thermometer to check the thickest part.