Pan Seared Steak with Garlic Butter
A simple and quick recipe for pan-seared steak with garlic butter that delivers restaurant-quality flavor at home.
Ingredients
Steak Ingredients
- 2 pieces Steaks (ribeye, New York strip, or sirloin, about 1 to 1.5 inches thick) Choice of cut can affect the outcome; ribeye is most forgiving.
- to taste Kosher salt Season generously.
- to taste Black pepper Season generously.
- 1 tablespoon High heat oil (avocado oil, canola, or grapeseed) Used for searing.
- 2-4 cloves Garlic, smashed or minced For flavor and basting.
- 2 tablespoons Butter For basting to enhance flavor and finish.
- optional Fresh thyme or rosemary For additional flavor.
Instructions
Preparation
- Let the steak sit out for 20 to 30 minutes before cooking for even cooking.
- Pat the steak dry with paper towels to ensure browning.
- Season both sides with kosher salt and black pepper generously.
Cooking
- Heat a cast iron skillet or heavy stainless steel pan until hot, then add the high heat oil.
- Sear the steak without touching it for 3 to 5 minutes depending on thickness.
- Flip the steak and cook for another 3 to 5 minutes.
- Lower the heat and add butter, garlic, and herbs if using. Spoon the melted butter over the steak for about 30 to 60 seconds.
Resting
- Remove the steak from the pan and let it rest for 5 to 10 minutes before slicing.
Notes
For thick steaks, finish cooking in a 400°F oven after searing. Use a meat thermometer for desired doneness. Rest the steak before slicing to retain juices.
Nutrition
Serving: 1gCalories: 500kcalProtein: 45gFat: 36gSaturated Fat: 15gSodium: 500mg