I still remember the first time I made Pan Seared Steak at home instead of ordering it out, how the butter sizzled around the garlic and filled my kitchen with that rich, savory smell. It's honestly easier than you'd think, and you probably already have everything you need.
If you love bold, comforting dinners, you might also enjoy this Easy Santa Fe Chicken Recipe
or these Easy Frijoles Puercos Recipe , and for a lighter option, try this Easy Thai Basil Beef recipe .
Why You'll Love This Pan Seared Steak
This Pan Seared Steak with Garlic Butter with Garlic Butter turns an ordinary weeknight into something special without the fuss of grilling or the price tag of a steakhouse. The cast iron skillet creates a deep, caramelized crust while keeping the inside tender and juicy. You're in control of the doneness, and the garlic butter sauce adds richness without masking the beef's natural flavor. It's quick enough for a Tuesday but fancy enough for date night. Plus, there's something deeply satisfying about making a perfect steak in your own kitchen.
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Pan Seared Steak Ingredients
Everything you need for this Pan Seared Steak is simple and straightforward.
See Recipe Card Below This Post For ingredients Quantites
- New York Strip Steaks: These thick-cut Pan-Seared Steak with Garlic Butter have great marbling and stay tender when Pan Seared Steak . You can also use ribeye for extra richness or top sirloin for a leaner option. Look for steaks that are at least 1 ¼ inches thick so they develop a crust without overcooking inside.
- Vegetable Oil: A high-heat cooking oil like vegetable, canola, or extra light olive oil creates the initial sear without smoking or burning. It coats the pan evenly and helps the Pan Pan Seared Steak with Garlic Butter brown beautifully.
- Sea Salt: Generous seasoning is key to bringing out the beef's natural flavor. Sea salt has a clean taste and dissolves nicely into the meat's surface.
- Black Pepper: Freshly ground black pepper adds a little heat and complexity. Grinding it just before cooking keeps the flavor bright and sharp.
- Unsalted Butter: This is what makes the sauce so rich and velvety. Unsalted butter lets you control the seasoning and won't burn as quickly as salted varieties when you add it at the end.
- Garlic: Quartered cloves infuse the butter with deep, savory flavor as they soften in the pan. They mellow out during cooking and become sweet and fragrant.
- Fresh Rosemary: A single sprig adds an earthy, pine-like aroma that pairs beautifully with beef. It perfumes the butter and makes your kitchen smell like a Pan Seared Steak with Garlic Butter .
How to Make Pan Seared Steak
Prepare the Steak: Pat the Pan Seared Steak with Garlic Butter completely dry with paper towels so the surface can brown instead of steam. Just before cooking, season both sides generously with 1 ½ teaspoon salt and 1 teaspoon freshly ground black pepper. Don't skip this step, the salt draws out moisture and helps create that beautiful crust.
Heat the Pan: Place a cast iron skillet over medium-high heat and let it get very hot, about 3 to 4 minutes. Add ½ tablespoon oil and swirl it around to coat the bottom evenly. Wait until the oil shimmers and just starts to smoke, then carefully add the Pan Seared Steak with Garlic Butter . You should hear an immediate sizzle.
Sear the Steak: Let the Pan Seared Steak with Garlic Butter sear undisturbed on the first side for about 4 minutes until a deep brown crust forms. Flip them over and cook for another 3 to 4 minutes. Use tongs to stand the steaks on their sides and render the white fat along the edges, about 1 minute per edge. This adds extra flavor and texture.
Add Garlic Butter and Rosemary: Lower the heat to medium and immediately add 2 tablespoon butter, the quartered garlic cloves, and the rosemary sprig to the pan. Tilt the pan slightly toward you and use a spoon to scoop up the melted butter, then drizzle it over the top of the Pan Seared Steak with Garlic Butter repeatedly. Keep basting for about 1 minute or until the internal temperature is 5 to 10 degrees below your target doneness.
Rest the Steak: Transfer the Pan Seared Steak with Garlic Butter to a cutting board and loosely tent them with foil. Let them rest for 10 minutes. This resting time allows the juices to settle back into the meat so they don't run out when you slice.
Slice and Serve: Cut the Pan Seared Steak with Garlic Butter into ½-inch strips against the grain. Drizzle the extra garlic butter sauce from the pan over the slices and serve immediately.
Notes on Doneness:
- Medium Rare: Remove at 125˚F for a final temperature of 130˚F.
- Medium: Remove at 135˚F for a final temperature of 140˚F.
- Medium-Well: Remove at 145˚F for a final temperature of 150˚F.
- Well Done: Remove at 155˚F for a final temperature of 160˚F.
Substitutions and Variations
You can adapt this recipe to what you have on hand or your personal preferences.
Different Cuts of Steak: Ribeye adds more marbling and richness, while top sirloin is leaner and slightly firmer. Filet mignon works beautifully if you want something extra tender, though it has less beefy flavor. Just adjust your cooking time based on thickness.
Herb Swaps: If you don't have rosemary, try fresh thyme or a couple of sage leaves. Both pair well with beef and infuse the butter with their own unique flavors.
Oil Options: Avocado oil, grapeseed oil, or refined coconut oil all have high smoke points and work great for searing. Avoid unrefined oils or anything with a low smoke point, as they'll burn before the steak gets a proper crust.
Add Heat: Toss in a pinch of red pepper flakes or a sliced fresh chili to the butter for a spicy kick.
Compound Butter: Mix softened butter with minced garlic, chopped parsley, and lemon zest ahead of time, then top the hot steak with a dollop. It melts into an instant sauce.
Equipment for Pan Seared Steak
Having the right tools makes this recipe even easier.
Cast Iron Skillet: This heavy pan retains heat beautifully and creates an even, consistent sear. If you don't have cast iron, use a heavy stainless steel skillet. Avoid nonstick pans, they don't get hot enough for a proper crust.
Meat Thermometer: An instant-read thermometer takes the guesswork out of doneness. It's the most reliable way to cook steak exactly how you like it.
Tongs: Long-handled tongs let you flip and maneuver the steaks safely without piercing the meat and losing juices.
Cutting Board: Use a sturdy board with a juice groove to catch any drippings when you slice the steak.
How to Store and Reheat
Store any leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, let the steak come to room temperature for about 15 minutes, then warm it gently in a skillet over low heat with a little butter. You can also slice it cold and use it in salads, grain bowls, or sandwiches. Avoid microwaving if possible, it tends to make the meat tough and dry.
expert tips
Dry the Surface Completely: Moisture is the enemy of a good sear. Pat the steaks as dry as possible before seasoning and cooking.
Don't Move the Steak: Let it sit undisturbed in the pan so the crust can develop. If you flip it too early, it'll stick and tear.
Use a Thermometer: Doneness is easier to nail when you measure it. The steak will continue to cook as it rests, so pull it a few degrees early.
Let It Rest: Resting isn't optional. It redistributes the juices so every bite stays tender and moist.
Baste Generously: That spooning motion with the garlic butter isn't just for show. It adds flavor and helps the steak cook evenly on top.
Season Boldly: Don't be shy with the salt and pepper. Steak can handle it, and proper seasoning makes all the difference.
FAQ
How do you pan sear steak with garlic and butter?
Start by searing the steak in hot oil to build a crust, then lower the heat and add butter, garlic, and herbs. Spoon the melted butter over the steak repeatedly to infuse it with flavor and finish cooking it gently. This method keeps the butter from burning while adding richness.
Do you put garlic butter on steak before or after cooking?
Add the garlic butter after the initial sear. If you add it too early, the butter will burn and turn bitter. Wait until the steak has a good crust, then reduce the heat and baste with the garlic butter during the final minute of cooking.
What is the 3 3 3 3 rule for steaks?
This refers to a grilling method where you sear the steak for 3 minutes per side, then rotate it 90 degrees and sear for another 3 minutes per side to create crosshatch grill marks. It's mostly for presentation and works best on a grill, not in a pan. For pan-searing, focus on time and temperature instead.
Should I use butter when searing a steak?
Not at first. Start with a high-heat oil to get a deep sear without burning. Add butter at the end when the heat is lower so it melts into a sauce instead of smoking. This gives you the best of both worlds: a perfect crust and a rich, buttery finish.
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Pan Seared Steak
Ingredients
Method
- Pat the steaks dry with paper towels to remove excess moisture. Just before cooking, season both sides with 1 ½ teaspoon salt and 1 teaspoon freshly ground black pepper. prep
- Heat a cast iron skillet over medium-high heat until hot. Add ½ tablespoon of oil and swirl to coat the pan. Once the oil is very hot, add the steaks. Sear the steaks on the first side for 4 minutes, or until a brown crust forms. Flip the steaks and cook for an additional 3-4 minutes. Using tongs, turn the steaks on their sides and sear the edges for about 1 minute per edge. cook
- Reduce the heat to medium. Immediately add 2 tablespoon butter, quartered garlic cloves, and the sprig of rosemary to the pan. Spoon the butter sauce over the steaks, tilting the pan to help collect the butter in a spoon. Continue basting the steaks for about 1 minute, or until the steaks are about 5-10 degrees below your desired doneness (the temperature will continue to rise while the steaks rest). cook
- Transfer the steaks to a cutting board, cover loosely with foil, and allow them to rest for 10 minutes. Once rested, slice the steak into ½" strips to serve. Spoon any remaining garlic butter sauce over the sliced steak. finish
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