Pan Seared Steak with Garlic Butter

There’s nothing quite like the aroma of a sizzling steak in a hot pan, especially when it’s finished with rich garlic butter and fresh herbs. This Pan Seared Steak with Garlic Butter recipe is my go-to when I want a steakhouse-quality meal at home without any complicated steps. The combination of a golden-brown crust and juicy, tender interior makes it irresistible.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fast, and delivers big flavor every single time. With just a handful of ingredients and a cast iron skillet, I can create a restaurant-worthy steak that’s beautifully seared and full of rich, garlicky goodness. It’s perfect for date night, weeknight dinners, or when I just want to treat myself to something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Steak:

• 2 ribeye or sirloin steaks (1-inch thick, about 8 oz each)
• Salt to taste
• Black pepper to taste
• 1 tablespoon canola oil or avocado oil

For the Garlic Butter:

• 3 tablespoons unsalted butter
• 3 cloves garlic, crushed
• 1 sprig fresh thyme or rosemary
• Optional: red pepper flakes to taste

Directions

1. Prepare the Steak:
   I take the steaks out of the fridge 30–60 minutes before cooking so they come to room temperature. I pat them dry thoroughly with paper towels and season both sides generously with salt and black pepper.
2. Heat the Pan:
   I preheat a cast iron skillet or heavy-bottomed pan over medium-high heat until it’s hot. I add the oil and swirl to coat the pan.
3. Sear the Steak:
   I carefully place the steaks in the hot pan and let them sear undisturbed for 4–5 minutes to develop a deep brown crust. I flip the steaks and sear the other side for another 4–5 minutes.
4. Add Garlic Butter:
   In the last minute of cooking, I add the butter, crushed garlic, and fresh herbs to the pan. I tilt the pan slightly and use a spoon to baste the melted butter over the steaks to lock in flavor and moisture.
5. Check Doneness:
   I use a meat thermometer to check internal temperature:
   • Rare: 120°F
   • Medium-rare: 130°F
   • Medium: 140°F
   • Medium-well: 150°F
   • Well done: 160°F+
6. Rest the Steak:
   I transfer the steaks to a cutting board and let them rest for 5–10 minutes before slicing. This helps the juices redistribute for maximum tenderness.

Servings and timing

This recipe serves 2 people and takes about 25 minutes total, including prep and cooking. It’s perfect for a fast and flavorful main course.

Variations

• I sometimes swap the herbs and use sage or oregano depending on what I have on hand.
• For extra richness, I add a splash of heavy cream to the pan after basting to create a quick pan sauce.
• I love adding a squeeze of lemon juice right before serving to brighten the flavor.
• I’ve also tried it with a dash of Worcestershire sauce in the butter—delicious and bold.

Storage/Reheating

Leftover steak keeps well in the fridge for up to 3 days. I reheat it gently in a skillet over low heat with a touch of butter or wrap it in foil and warm it in the oven at 300°F for about 10 minutes. I try not to microwave it, since that can make the texture rubbery.

FAQs

What cut of steak works best for this recipe?

I usually go with ribeye or sirloin for their flavor and tenderness, but filet mignon or New York strip also work beautifully.

Can I use a different oil?

Yes, I like using avocado oil or grapeseed oil for their high smoke points. Olive oil works in a pinch, but I use it carefully since it can burn at high temps.

How do I avoid overcooking the steak?

I use a meat thermometer to keep things accurate. I also remove the steak from the pan just before it reaches the target temp since it continues cooking as it rests.

Can I make garlic butter ahead of time?

Absolutely. I often make a batch of garlic herb butter, wrap it in plastic wrap, and keep it in the fridge. It’s ready to go whenever I need it.

What sides go well with this steak?

I love serving it with roasted potatoes, sautéed green beans, mashed cauliflower, or a fresh garden salad. It also pairs perfectly with a bold red wine.

Conclusion

This Pan Seared Steak with Garlic Butter recipe is one of those meals I turn to again and again when I want something easy, luxurious, and deeply satisfying. It’s all about the crust, the butter, and letting the ingredients shine. Whether I’m cooking for someone special or just treating myself, this dish always feels like a celebration.

Print