Pan-Seared Steak with Garlic Butter Recipe
This pan-seared steak with garlic butter recipe delivers a perfectly cooked New York Strip steak with a flavorful crust and rich, aromatic garlic butter sauce. The steak is seared to lock in juices, finished with fresh rosemary and garlic for an indulgent meal that’s perfect for any occasion.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Steak
- 2 lbs New York Strip Steaks (2 steaks, 1 1/4” thick) or Ribeye or Top Sirloin Steaks (1 lb each)
- 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
Garlic Butter Sauce
- 2 Tbsp unsalted butter
- 2 cloves garlic (peeled and quartered)
- 1 sprig fresh rosemary
Instructions
- Prepare the steak: Thoroughly pat the steaks dry using paper towels to remove excess moisture, ensuring a better sear. Just before cooking, generously season both sides of the steak with 1 1/2 tsp sea salt and 1 tsp freshly ground black pepper.
- Heat the pan and sear the steak: Place a cast iron skillet on the stove and heat it until very hot. Add 1/2 Tbsp vegetable oil over medium-high heat, swirling the pan to evenly coat the surface. Once the oil is shimmering and very hot, add the steaks carefully to the skillet. Sear the first side for 4 minutes until a rich brown crust forms, then flip and cook the other side for 3-4 minutes. Use tongs to sear the edges for about 1 minute per edge, rendering any white fat along the sides.
- Add garlic butter and aromatics: Reduce the heat to medium. Immediately add 2 Tbsp unsalted butter, the quartered garlic cloves, and a sprig of fresh rosemary to the pan. Tilt the pan slightly and use a spoon to baste the butter continuously over the steaks for about 1 minute. Continue until the steak is 5-10 degrees below your desired doneness, as it will rest and continue cooking after removal.
- Rest and serve: Transfer the steak to a cutting board and loosely cover it with foil. Let it rest for 10 minutes to allow the juices to redistribute. Slice the steak into 1/2-inch strips and spoon the reserved garlic butter sauce over the top before serving.
Notes
- Use a cast iron skillet for the best heat retention and crust formation.
- Letting the steak rest is essential for juicy meat.
- Adjust seasoning according to taste preference.
- For thicker steaks, increase searing time slightly and finish in the oven if needed.
- Use freshly ground black pepper for the most aromatic flavor.
Keywords: pan-seared steak, garlic butter steak, New York strip steak, easy steak recipe, cast iron steak
