Tender Pan-Seared Steak with Garlic Butter (Print Version)

Master tender Pan-Seared Steak with Garlic Butter! My easy recipe brings restaurant flavor home, even with kitchen chaos. Get that perfect crust and juicy center.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Main Cuts

01 - 1 (1.5-inch thick) Ribeye or New York Strip steak (about 1-1.5 lbs)
02 - 1 tablespoon olive oil (or high smoke point oil like avocado oil)

→ Flavor Builders

03 - 4 tablespoons unsalted butter
04 - 4-5 cloves garlic, smashed and peeled
05 - 2 sprigs fresh rosemary
06 - 1 sprig fresh thyme

→ Pantry Staples

07 - Kosher salt, to taste
08 - Freshly cracked black pepper, to taste

→ Finishing Touches

09 - Flaky sea salt (optional, for finishing)

# Instructions:

01 - First things first, take your steak out of the fridge about 30-60 minutes before you plan to cook it. This helps it cook more evenly, preventing a cold center. Pat it *really* dry with paper towels; I mean, get it bone dry. This is where I used to mess up big time! Then, liberally season both sides with kosher salt and freshly cracked black pepper. Don't be shy; it's a thick cut, it can take it. You want to see a nice coating. This step really sets the stage for that amazing crust, honestly.
02 - Place your cast iron skillet over high heat. Let it get screaming hot, like, almost smoking. This usually takes about 3-5 minutes. You can add the olive oil now, or just before the steak. I typically add it a minute before the steak goes in. This is crucial for that beautiful, dark crust we're aiming for. If the pan isn't hot enough, the steak will just steam, and nobody wants a steamed steak, right? I've made that mistake more times than I care to admit!
03 - Carefully place the seasoned steak in the hot skillet. You should hear a satisfying sizzle immediately! Sear for 2-3 minutes per side for a medium-rare to medium doneness, depending on thickness. Don't touch it, don't move it, just let it do its thing. This is where the magic crust forms. I used to poke and prod, which totally messed up the sear. Resist the urge, my friend, just trust the process and enjoy that amazing aroma filling your kitchen!
04 - After you've seared both sides, reduce the heat to medium-low. Add the butter, smashed garlic cloves, rosemary, and thyme to the skillet. Tilt the pan slightly so the butter pools on one side. Using a spoon, continuously baste the melted, fragrant butter over the steak for about 1-2 minutes. This infuses the steak with incredible flavor. Honestly, this is my favorite part; the smell is just divine. I once forgot to tilt the pan and ended up just burning the garlic, oops!
05 - If you're unsure about doneness, use a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C); for medium, 135-140°F (57-60°C). Remember, the steak will continue to cook a bit after it leaves the pan. Don't overcook it! I’ve definitely had moments where I pulled it off too late and ended up with a slightly less pink center than I wanted. Live and learn, right?
06 - Transfer the Pan-Seared Steak with Garlic Butter to a cutting board and let it rest for at least 5-10 minutes. This is non-negotiable! Resting allows the juices to redistribute, ensuring a tender, juicy steak. If you cut it too soon, all those beautiful juices will just run out. Slice against the grain, sprinkle with flaky sea salt if you like, and serve immediately. It looks so impressive, and tastes even better. Enjoy your perfectly cooked steak!

# Notes:

01 - Always pat your steak super dry before seasoning; it's the secret to that gorgeous crust, I swear.
02 - You can prep your garlic and herbs ahead of time to make dinner come together faster, especially on a weeknight.
03 - No fresh herbs? A pinch of dried rosemary and thyme will work in a pinch, but use less, like 1/2 teaspoon each.
04 - Let the steak rest for at least 5-10 minutes after cooking; this keeps all those beautiful juices locked in.

# Equipment Needed:

01 - Cast iron skillet
02 - tongs
03 - meat thermometer
04 - small bowl
05 - basting spoon

# Nutrition (Per Serving):

Calories: 550 kcal
Total Fat: 45g
Total Carbohydrate: 2g
Protein: 40g

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