Classic Pan Seared Steak with Garlic Butter
Achieve a perfectly seared steak with a buttery, garlicky crust. This recipe guides you through the simple steps to create a restaurant-quality meal at home.
Equipment
- heavy-bottomed skillet (cast iron or stainless steel)
- paper towels
- tongs
- spoon
- cutting board
- foil
Ingredients
Main Ingredients
- 1 Ribeye, Sirloin, New York Strip, or Filet Mignon steak (1.5-inch thick, about 1-1.5 lbs)
- 1 tablespoon olive oil (or other high smoke point oil like grapeseed)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter
- 3-4 garlic cloves, smashed or roughly chopped
- fresh rosemary or thyme 2-3 sprigs (optional)
Instructions
Preparation
- Remove the steak from the refrigerator 30-60 minutes before cooking; pat it thoroughly dry with paper towels.
- Season both sides of the steak generously with kosher salt and black pepper.
Cooking
- Heat a heavy-bottomed skillet over high heat for 3-5 minutes until smoking, then add olive oil and swirl to coat.
- Place the seasoned steak in the hot pan and sear undisturbed for 2-3 minutes per side until a deep golden-brown crust forms.
- Reduce heat to medium, then add butter, smashed garlic, and optional fresh rosemary or thyme.
- Tilt the pan and continuously baste the steak with the garlic butter for 2-4 minutes, flipping occasionally, until desired doneness is reached.
Resting and Serving
- Transfer the cooked steak to a cutting board, loosely tent with foil, and let it rest for 5-10 minutes.
- Slice the steak against the grain, drizzle with any remaining garlic butter, and serve immediately.
Notes
For different doneness levels, use an instant-read thermometer: Rare: 125°F (52°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C).