Pan Seared Steak with Garlic Butter: Simple & Flavorful (Print Version)
Pan Seared Steak with Garlic Butter is easier than you think! Learn my personal tips for a juicy steak with a rich, aromatic garlic butter sauce.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ Main Cuts
01 -
2 Ribeye Steaks (1-inch thick, about 10-12 oz each)
02 -
4 tbsp Unsalted Butter
→ Flavor Boosters
03 -
6-8 cloves Fresh Garlic (smashed or minced)
04 -
2 sprigs Fresh Rosemary
→ Essential Seasonings
05 -
1 tbsp Kosher Salt (or to taste)
06 -
1 tsp Freshly Ground Black Pepper (or to taste)
→ For Searing
07 -
1 tbsp Olive Oil (high smoke point)
# Instructions:
01 -
First things first, pull your steaks out of the fridge at least 30 minutes before cooking. This is crucial for an even cook, seriously. Pat them *bone dry* with paper towels. You want all that moisture gone so you get a proper crust, not a steamed steak. Then, season generously with kosher salt and freshly ground black pepper on all sides. Don't be shy; the salt helps form that gorgeous crust we're aiming for.
02 -
Grab your trusty cast iron skillet – it’s a game-changer for a good sear. Place it over medium-high heat and let it get *screaming hot*. You want to see a wisp of smoke, honestly. Add a tablespoon of olive oil, swirl it around, and let it get hot too, almost shimmering. This intense heat is what gives you that deep, beautiful brown crust, locking in all those juicy flavors. Don't rush this step, it's vital!
03 -
Carefully place your seasoned steaks into the hot skillet. Don't overcrowd the pan; cook one or two at a time if needed. Let them sear undisturbed for 2-3 minutes per side for medium-rare, or longer for your desired doneness. You're looking for a deep, golden-brown crust. Resist the urge to move them around! This initial sear is where the real magic starts.
04 -
Once a good crust has formed, reduce the heat to medium-low. Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. Tilt the pan slightly and, using a spoon, baste the melting butter, garlic, and rosemary over the steaks continuously for another 1-2 minutes. This infuses the steak with incredible flavor and keeps it moist for your Pan Seared Steak with Garlic Butter.
05 -
Use a meat thermometer if you have one; it's a lifesaver! For medium-rare, aim for 130-135°F (54-57°C). Once your steaks reach your desired doneness, remove them from the pan and place them on a cutting board. This step is where I always get impatient, but you *must* let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender, juicy result.
06 -
After resting, slice your Pan Seared Steak with Garlic Butter against the grain for maximum tenderness. Drizzle with any remaining garlic butter from the pan – don't let a drop go to waste! I usually serve mine immediately with a simple side, maybe some roasted asparagus or a fresh salad. The aroma alone is enough to get everyone running to the table. Enjoy your homemade masterpiece!