Crispy Pan Seared Steak with Garlic Butter (Print Version)

Master pan seared steak with garlic butter for a restaurant-quality meal at home. Juicy, tender, and easy for any weeknight.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 22 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Main Players

01 - Steak (New York Strip, Ribeye, or Sirloin, 1-inch thick)
02 - Kosher Salt
03 - Black Pepper

→ Garlic Butter Magic

04 - Unsalted Butter
05 - Garlic Cloves (smashed)
06 - Fresh Rosemary or Thyme Sprigs

→ Sear Essentials

07 - High-Smoke-Point Oil (Avocado, Grapeseed, or Canola)

# Instructions:

01 - Okay, first things first, get your steak out of the fridge about 30-45 minutes before you plan to cook it. This lets it come closer to room temperature, which means more even cooking, trust me. Pat it *super* dry with paper towels – this is crucial for that beautiful crust! Then, season both sides generously with kosher salt and black pepper. I mean, really go for it. Don't be shy; a good steak needs a good seasoning. This step makes all the difference for a flavorful pan seared steak with garlic butter.
02 - Now, grab your trusty cast iron skillet. Mine's seen better days, but it works like a charm. Place it over high heat and let it get screaming hot for about 3-5 minutes. You want to see just a wisp of smoke, honestly. Add your high-smoke-point oil to the hot pan and swirl it around. This is where I always get a little nervous, remembering my smoke alarm incident, but a hot pan is key for that perfect crust on your pan seared steak.
03 - Carefully place your seasoned steak into the hot skillet. You should hear a glorious sizzle immediately – that's the sound of deliciousness happening! Don't touch it, don't peek, just let it sear undisturbed for about 2-3 minutes. This is where that incredible, deep brown crust forms. I always try to resist the urge to move it, knowing that patience here means a better pan seared steak.
04 - Flip the steak to the other side. Immediately add the unsalted butter, smashed garlic cloves, and fresh rosemary or thyme to the pan. Once the butter is melted and foamy, tilt the pan slightly and, using a spoon, continuously baste the steak with that aromatic garlic butter. Keep basting for another 2-3 minutes, or until your steak reaches your desired doneness. This garlic butter infusion is what makes this pan seared steak truly special.
05 - This is where a meat thermometer becomes your best friend. For medium-rare, aim for 125-130°F (52-54°C); for medium, 130-135°F (54-57°C). Remember, it'll continue to cook a bit while resting. Once it hits your target, immediately transfer the pan seared steak to a cutting board. Don't leave it in the hot pan, or it'll overcook, a mistake I've made more times than I'd like to admit!
06 - This step is non-negotiable, seriously! Let your beautifully pan seared steak rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, making it incredibly tender and juicy. If you cut it too soon, all those delicious juices will just run out onto your board. After resting, slice the steak against the grain into thick, succulent pieces. Drizzle with any remaining garlic butter from the pan. Perfection!

# Notes:

01 - Always pat your steak super dry before searing; moisture is the enemy of a good crust.
02 - Don't overcrowd the pan; if cooking more than one, sear them in batches.
03 - Let your steak rest for at least 5 minutes after cooking, or you'll lose all the juices.
04 - Save the leftover garlic butter from the pan to drizzle over veggies or potatoes!

# Equipment Needed:

01 - Cast iron skillet
02 - tongs
03 - meat thermometer
04 - cutting board

# Nutrition (Per Serving):

Calories: 500
Total Fat: 40g
Total Carbohydrate: 2g
Protein: 35g

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