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Spreading melting herb butter on a juicy, sliced garlic butter steak served with roasted potatoes.

Pan Seared Steak with Garlic Butter

Achieve a perfectly seared, crusty steak with a tender interior, drenched in an aromatic garlic-herb butter. This restaurant-quality steak is surprisingly simple to make at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Steakhouse
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 2 steaks 1.25-1.5 inch thick Ribeye or New York Strip
  • 1 tbsp olive oil or other high-smoke point oil like avocado or grapeseed
  • 1 tsp coarse sea salt or to taste
  • 1/2 tsp freshly ground black pepper or to taste
For the Garlic Herb Butter
  • 4 tbsp unsalted butter
  • 4 cloves garlic smashed and peeled
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Equipment

  • Heavy-bottomed cast iron skillet
  • Tongs
  • Small Bowl
  • Meat Thermometer

Method
 

1. Prepare the Steaks
  1. Remove steaks from the refrigerator 30-60 minutes before cooking to bring them closer to room temperature. This promotes even cooking.
  2. Pat the steaks thoroughly dry with paper towels. This is crucial for achieving a good sear.
  3. Season both sides generously with coarse sea salt and freshly ground black pepper.
2. Heat the Skillet
  1. Place a heavy-bottomed cast iron skillet over high heat. Allow it to heat for 3-5 minutes until it's smoking slightly. A hot pan is essential for a proper sear.
  2. Add the olive oil to the hot skillet, swirling to coat the bottom.
3. Sear the Steaks
  1. Carefully place the seasoned steaks into the hot skillet. Do not overcrowd the pan; cook one at a time if necessary.
  2. Sear undisturbed for 2-3 minutes per side until a deep brown crust forms. Flip the steaks and sear for another 2-3 minutes.
4. Add Garlic Herb Butter
  1. Reduce the heat to medium-low. Add the unsalted butter, smashed garlic cloves, fresh rosemary, and fresh thyme to the skillet.
  2. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melted garlic herb butter over the steaks for 1-2 minutes, ensuring all sides are coated. This infuses incredible flavor and helps to finish cooking.
5. Check Doneness & Rest
  1. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, 135-140°F (57-60°C). Use a meat thermometer for accuracy.
  2. Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and juicy steak. Do not skip this step!
6. Serve
  1. Slice the steaks against the grain (optional, but recommended for tenderness). Pour any remaining garlic butter from the skillet over the sliced or whole steaks before serving. Enjoy immediately!

Notes

Doneness Guide: For rare, target 120-125°F (49-52°C). For medium-well, 140-145°F (60-63°C). The temperature will rise a few degrees while resting.
For a thicker crust: After searing on both sides, you can sear the edges of the steak as well using tongs for about 30 seconds per edge.
Reusing Butter: The leftover garlic herb butter from the pan is fantastic drizzled over mashed potatoes, roasted vegetables, or even crusty bread.
Storage: Store leftover steak in an airtight container in the refrigerator for up to 3-4 days.