Introduction

Pan-seared steak with garlic butter is a simple yet elegant dish that highlights the natural flavor of quality beef. The rich garlic butter and fresh rosemary create a delicious sauce that perfectly complements a perfectly cooked steak. It’s an excellent choice for a quick weeknight dinner or a special occasion.

Two thick, juicy steaks sit in a pan, each topped with a melting square of golden butter and a small sprig of fresh green rosemary. The steaks have a dark brown, seared crust with visible textures of pepper and seasoning, showing a cooked surface with slight crispiness. Around the steaks, there are golden-brown roasted garlic cloves and rosemary sprigs adding depth. The pan holds a glossy layer of cooked juices and melted butter, enhancing the shine and richness of the meat. The whole scene is set against a background with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each, 1 1/4” thick)
1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil)
1 1/2 tsp sea salt
1 tsp freshly ground black pepper
2 Tbsp unsalted butter
2 cloves garlic (peeled and quartered)
1 sprig fresh rosemary

Instructions

Step 1: Thoroughly pat the steaks dry with paper towels. Just before cooking, generously season both sides with 1 1/2 tsp sea salt and 1 tsp freshly ground black pepper.
Step 2: Heat a cast iron pan over medium-high heat until very hot. Add 1/2 Tbsp vegetable oil and swirl to coat the pan.
Step 3: Place the steaks in the pan and sear the first side for 4 minutes until a brown crust forms. Flip the steaks and cook another 3 to 4 minutes on the other side.
Step 4: Using tongs, hold each steak on its edges to render fat and sear the sides for about 1 minute per edge.
Step 5: Reduce the heat to medium and immediately add 2 Tbsp butter, the quartered garlic cloves, and rosemary sprig to the pan. Tilt the pan and spoon the melted butter over the steaks continuously for about 1 minute or until the steak reaches 5-10 degrees below your desired doneness.
Step 6: Transfer the steaks to a cutting board and loosely cover them. Let rest for 10 minutes before slicing into 1/2-inch strips.
Step 7: Serve the sliced steak with the garlic butter sauce spooned over the top.

Tips & Variations

For an extra flavor boost, add a splash of red wine or Worcestershire sauce to the butter while basting.
If you don’t have a cast iron pan, a heavy stainless steel skillet works well too.
You can swap rosemary for thyme for a different herbal note.
Use a meat thermometer to ensure precise doneness: 130°F for medium-rare, 140°F for medium.

Storage

Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a little butter or in a microwave at short intervals to avoid overcooking. The garlic butter sauce can be warmed and drizzled over the steak when serving.

How to Serve

A close-up image shows a thick slice of medium-rare steak with a pink center and brown, seared crust, held by a silver fork. The steak has a juicy, slightly shiny texture with visible coarse black pepper seasoning on the surface. In the background, more slices of steak layer beneath the front piece, and a few green rosemary sprigs add a touch of color. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, this method works well with ribeye, top sirloin, or even filet mignon. Adjust cooking times depending on the thickness and type of steak for best results.

How do I know when my steak is done?

The most reliable way is to use a meat thermometer. Target temperatures vary with doneness preferences, such as 130°F for medium-rare and 140°F for medium. Resting the steak after cooking allows the temperature to rise slightly and juices to redistribute.