Pan-Seared Steak with Garlic Butter Recipe

The magic of Pan-Seared Steak with Garlic Butter is its incredible flavor and simplicity. Imagine perfectly golden, caramelized steak on the outside, meltingly juicy within, basking in a pool of fragrant garlic butter—right at your own table! Whether you’re serving family or impressing friends, this dish delivers steakhouse style without any fuss or fancy tricks. Once you taste how garlic and rosemary infuse every bite, you’ll want this as your weeknight go-to or for any special occasion.

Ingredients You’ll Need

You only need a handful of ingredients to make Pan-Seared Steak with Garlic Butter, but each one is essential for building layers of flavor, aroma, and texture. Pick up the best quality you can find, and let the magic happen with simple techniques.

• New York Strip Steaks (or Ribeye/Top Sirloin): Choose steaks about 1 1/4 inches thick for the juiciest, most even cook without overcooking the center.
• Vegetable Oil: A neutral, high-heat oil is perfect for getting that essential seared crust—extra light olive oil or canola also works!
• Sea Salt: Generous seasoning right before cooking brings out the natural beefy flavor and helps form a flavorful crust.
• Black Pepper: Freshly ground pepper adds depth and subtle heat that pairs beautifully with steak and butter.
• Unsalted Butter: Butter creates the silky, glossy sauce and soaks up the garlic and herb flavors.
• Garlic Cloves: Quartered garlic infuses the butter with rich aroma, mellow flavor, and that signature steakhouse scent.
• Fresh Rosemary: One little sprig adds a fragrant, earthy touch that makes the garlic butter sauce truly unforgettable.

How to Make Pan-Seared Steak with Garlic Butter

Step 1: Prepare and Season the Steaks

First, take your steaks out about 20 minutes ahead of time so they come to room temperature. This little trick ensures even cooking. Pat them completely dry with paper towels—moisture is the enemy of a good sear! Just before you’re ready to cook, sprinkle both sides very generously with sea salt and freshly cracked black pepper.

Step 2: Preheat and Sear

Heat a heavy cast iron skillet until super hot but not smoking. Swirl in the oil to coat the bottom evenly. The steak should sizzle dramatically when it hits the pan—that’s when you know your crust will be glorious! Let the steak cook undisturbed for about 4 minutes so it forms that deep brown crust, then flip and sear the other side for another 3 to 4 minutes.

Step 3: Sear the Edges

Most steak cuts will have a gentle rim of fat. Hold each steak with tongs and sear the edges, rolling each side against the pan for about a minute. This not only renders some fat for more flavor but ensures every bite has texture in every direction.

Step 4: Add the Garlic Butter and Aromatics

Right after searing, reduce the heat to medium. Drop in the unsalted butter, quartered garlic cloves, and fresh rosemary sprig. Let the butter melt and foam, then use a spoon to continuously baste the steaks. Tilt the pan and scoop that garlic-herb butter up and over the steaks for about a minute. You’ll see (and smell) the magic happening!

Step 5: Rest and Slice

Transfer your steaks to a cutting board and tent them loosely with foil. Let them rest for at least 10 minutes—this is essential so the juices redistribute and don’t leak out when you slice. When ready, cut into half-inch strips (against the grain for most tenderness) and finish with a generous spoonful of that pan garlic butter over the top.

How to Serve Pan-Seared Steak with Garlic Butter

Garnishes

A sprinkle of flaky sea salt, a little extra black pepper, or a scattering of freshly chopped parsley elevate the visual appeal and add texture. For a personal steakhouse flair, tuck a sprig of rosemary on the side.

Side Dishes

Nothing beats serving Pan-Seared Steak with Garlic Butter alongside creamy mashed potatoes, roasted vegetables, or a crisp green salad. Classic steakhouse fries or buttered asparagus are also fabulous choices that let the steak shine as the star.

Creative Ways to Present

Try fanning the sliced steak over a wooden board and pour the garlic butter sauce down the center. Stack thick slices over a bed of arugula or plate with a swirl of mashed potatoes and roasted carrots for a showstopping dinner party presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftovers of your Pan-Seared Steak with Garlic Butter in an airtight container in the fridge for up to three days. Keep the sauce in a small jar or bowl to use when reheating.

Freezing

Wrap leftover sliced steak tightly in plastic wrap, then a layer of foil, and freeze for up to two months. Store any leftover garlic butter sauce separately in a small freezer-safe container to use later as a flavorful boost.

Reheating

Gently reheat the steak in a covered skillet on low, drizzling with any saved garlic butter sauce to keep it moist. If reheating from frozen, thaw in the fridge overnight before warming. Avoid microwaving, which can dry out the steak.

FAQs

What’s the best pan for making Pan-Seared Steak with Garlic Butter?

A cast iron skillet is ideal because it retains and distributes high heat evenly, helping you achieve that gorgeous sear and caramelization. Stainless steel works well too—just make sure the pan is thoroughly preheated before adding the steak.

Can I use salted butter instead of unsalted?

Yes, but be mindful to reduce the amount of additional salt on your steak so it doesn’t become overly salty. Unsalted butter gives you better control over the flavor balance in Pan-Seared Steak with Garlic Butter.

How do I know when my steak is cooked to my preferred doneness?

A meat thermometer is the best tool here—remove the steak when it’s about 5 to 10 degrees under your target temperature, as it will continue to cook while resting. If you don’t have a thermometer, use the finger-test method or cut in to check color.

Can I use dried rosemary or other herbs?

Fresh rosemary really shines in this recipe, but dried works in a pinch if that’s what you have. Add it sparingly, as dried herbs are more concentrated. You can also experiment with thyme or a blend of your favorite fresh herbs for a twist.

What’s the secret to a perfect crust on the steak?

Patting the steak dry and not moving it while it sears is key for a great crust. Make sure your pan is hot enough, don’t overcrowd it, and resist the urge to flip too soon. That initial untouched sear time is what creates steakhouse-quality results!

Final Thoughts

Once you try Pan-Seared Steak with Garlic Butter, you’ll wonder why you ever reserved steak night for restaurants. The combination of juicy beef, golden crust, and garlicky, herby butter is truly hard to beat. Give yourself the pleasure of a steakhouse feast at home—you won’t regret it!

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