Pan Seared Steak Garlic Butter (Printable Version)
Juicy pan seared steak paired with a flavorful garlic herb butter and fresh rosemary for rich taste.
# Ingredients Required:
→ Steak
01 -
2 ribeye or New York strip steaks, 340-425g each, 3-4 cm thick
02 -
Salt
03 -
Ground black pepper
04 -
30 ml extra virgin olive oil
05 -
30 g unsalted butter
06 -
2 sprigs fresh rosemary
07 -
2 garlic cloves, peeled and crushed
→ Garlic Herb Butter (Optional)
08 -
60 g unsalted butter, softened
09 -
1 garlic clove, minced or pressed
10 -
15 ml minced fresh herbs (parsley, thyme, and/or rosemary)
11 -
Pinch of salt
12 -
Pinch of ground black pepper
# Guide to Cooking:
01 -
Combine softened butter, minced garlic, fresh herbs, salt, and pepper in a small bowl. Mix thoroughly, shape into a log using parchment or plastic wrap, then refrigerate until needed. Can be stored for up to one week.
02 -
Remove steaks from the refrigerator and let stand at room temperature. Pat dry with paper towels to remove moisture. Season generously with salt and black pepper just before cooking; alternatively, salt steaks 40 minutes to 24 hours prior, then apply pepper immediately before cooking.
03 -
Heat a cast iron or heavy stainless steel skillet over medium-high heat. Add olive oil and swirl to coat. When oil is hot, place steaks in the skillet. Sear the first side for 3-4 minutes until a deep golden-brown crust forms. Flip with tongs and cook for an additional 3 minutes. Sear fatty edges for 1-2 minutes by turning steaks on their sides.
04 -
Reduce heat to medium-low. Add butter, rosemary, and crushed garlic to the skillet. After 30-45 seconds, tilt the pan and spoon the melted butter over the steaks continuously. Cook and baste until the internal temperature is 5-10°C below desired doneness, allowing residual heat to finish cooking during resting.
05 -
Remove steaks from heat and transfer to a cutting board or plate. Loosely tent with aluminum foil and rest for 10 minutes to redistribute juices.
06 -
Top steaks with a slice of garlic herb butter or spoon the flavorful basting butter from the skillet onto the steaks just before serving.
07 -
After searing and basting edges, preheat oven to 200°C. Reduce stove heat to medium-low, add butter, rosemary, and garlic, swirl to combine, then transfer skillet to the oven for 3-4 minutes or until desired temperature is reached. Rest and serve as above.
# Extra Suggestions:
01 -
Allow steaks to rest after cooking; this ensures juiciness and even heat distribution.