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This pan seared steak with garlic herb butter is perfect for those nights when you want a restaurant-quality meal without the fuss. It delivers a rich, flavorful crust and tender juicy meat accented by a buttery herb topping that elevates every bite.
I discovered this method on a busy weeknight craving a hearty steak dinner and it has become my go-to way to impress without stress
Ingredients
- Ribeye or New York strip steaks: Two 12-ounce steaks about 1 1/4 to 1 1/2 inches thick. Thicker steaks give you a better sear and juicy inside.
- Salt and ground black pepper: For seasoning. Coarse salt works best for seasoning to bring out the meat’s natural flavors.
- Extra virgin olive oil: Helps create the perfect crust and adds subtle richness. Choose a fruity but not overpowering olive oil.
- Unsalted butter: For basting because it browns nicely without adding excess salt. You can use salted if that’s what you have.
- Fresh rosemary sprigs: Provide piney herbal notes that infuse the butter and steak during cooking.
- Whole garlic cloves: That are smashed lightly to release aroma but keep mellow flavor.
- Garlic herb butter: Use softened unsalted butter mixed with freshly minced garlic and herbs such as parsley thyme or rosemary. Fresh herbs make all the difference in brightness here.
- Pinch of salt and black pepper: To enhance the herb butter balanced flavors.
Instructions
- Make The Herb Butter:
- In a small bowl mix softened butter with minced garlic and fresh herbs until well combined. Shape into a log using parchment paper or plastic wrap. Chill in the refrigerator until ready to use. This can be stored for up to one week and makes a great add-on to the steak.
- Prepare The Steaks:
- Bring your steaks to room temperature about 20 to 30 minutes before cooking and pat dry with paper towels. Removing moisture is essential for a proper sear.
- Season The Steaks:
- Season them liberally with salt and black pepper just before cooking. If you have time salt them 40 minutes to 24 hours prior to cooking to penetrate the meat for a more flavorful crust but add pepper only right before cooking for best results.
- Heat The Skillet:
- Place a cast iron or heavy stainless steel skillet over medium-high heat. Pour in olive oil and swirl to coat the bottom of the pan. The pan needs to be hot enough so the oil shimmers but does not smoke excessively.
- Sear The Steaks:
- Add steaks to the pan and let them cook undisturbed for about three to four minutes until a deep golden brown crust forms. Use kitchen tongs to flip steaks over and sear for about three additional minutes.
- Sear The Edges:
- If your steak has a fat cap around the edges use tongs to turn the steaks onto their side for one to two minutes to render and brown the fat. This step adds incredible flavor and texture.
- Add Butter And Aromatics:
- Reduce heat to medium-low and add butter, rosemary, and garlic cloves to the skillet. After 30 to 45 seconds tilt the skillet and spoon the melted butter over the steaks repeatedly. Basting helps keep the meat moist and infuses it with rich herb and garlic flavors.
- Finish Cooking:
- Cook and baste until the internal temperature is about five to ten degrees lower than your desired doneness. The steak will continue to cook while resting.
- Rest The Steak:
- Transfer steaks to a cutting board or plate and tent loosely with foil. Rest for 10 minutes to let juices redistribute ensuring a juicy final bite.
- Serve:
- Top steaks with a slice of garlic herb butter or spoon some of the basting butter from the pan over each steak. Serve immediately for the best flavor and texture.
Store leftover cooked steak wrapped in foil or airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat with a splash of beef broth or butter to keep it moist.
Ingredient Swaps
Swap ribeye or New York strip for sirloin or flat iron steak for a more budget-friendly cut. These still work well with the searing method though the cooking time may be shorter. Use ghee instead of butter for a nutty flavor and higher smoke point if you prefer. Experiment with other fresh herbs like tarragon or oregano for a different twist in the garlic herb butter.
Serving Ideas
Serve with a crisp green salad or roasted seasonal vegetables for a balanced plate. Mashed potatoes or creamy polenta are classic sides that soak up the garlic herb butter beautifully. Add a glass of full-bodied red wine to complement the richness of the steak.
Seasonal Twists
In summer add a squeeze of fresh lemon juice or zest to the garlic herb butter for brightness. In winter incorporate caramelized onions or sautéed mushrooms alongside the steak for added warmth and depth. Fresh herbs can be swapped for dried if you have none on hand but reduce the quantity to avoid overpowering the butter.
This pan seared steak recipe brings restaurant quality to your home in under 20 minutes and impresses every time.
Frequently Asked Recipe Questions
- → How do I achieve a perfect sear on the steak?
Pat the steak dry before cooking and use a hot skillet with oil to create a deep golden crust while keeping the inside tender.
- → Why should the steak rest after cooking?
Resting allows the juices to redistribute within the meat, ensuring a juicy and flavorful bite.
- → What herbs work best in the garlic herb butter?
Fresh parsley, thyme, and rosemary add bright, aromatic notes that complement the richness of the butter and steak.
- → Can I cook the steak in the oven after searing?
Yes, after searing and basting with butter and herbs, placing the skillet in a preheated oven finishes cooking evenly.
- → How thick should the steak be for this method?
Steaks about 1 1/4 to 1 1/2 inches thick are ideal for even cooking and achieving a nice crust without overcooking.