If you love a steak dinner that feels like a special occasion but is surprisingly easy to prepare, then this Pan-Seared Steak with Garlic Butter Recipe is going to become your new favorite. It’s all about a beautifully seared crust, juicy tenderness inside, and that rich, aromatic garlic butter sauce that wraps every bite in buttery perfection. Whether you’re cooking for friends or just treating yourself, this recipe promises restaurant-quality flavor at home with simple ingredients and a handful of straightforward steps.

Ingredients You’ll Need

Two raw red steaks with white fat edges lie side by side on a white plate with blue stripes around the edge. Around the plate on a white marbled surface, there are four small bowls: one with two small blocks of pale yellow butter, one with coarse white salt, and one with ground black pepper. Fresh green rosemary and two whole garlic cloves are placed next to the plate. The lighting is soft and natural, showing the fresh texture of the meat, butter, and herbs clearly. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pan-Seared Steak with Garlic Butter Recipe lies in its simplicity—each ingredient plays an essential role in building layers of flavor, texture, and aroma that come together effortlessly.

2 lbs New York Strip Steaks: Choose thick, quality cuts about 1 1/4 inches thick for perfect searing and juicy interior.
1/2 Tbsp vegetable oil: A high smoke point oil ensures your pan gets hot enough without burning.
1 1/2 tsp sea salt: Enhances natural meat flavors and helps create a savory crust.
1 tsp freshly ground black pepper: Adds just the right spicy kick and aroma.
2 Tbsp unsalted butter: Melts to form the luscious garlic butter sauce that elevates the steak.
2 cloves garlic (peeled and quartered): Infuses the butter with fragrant garlic flavor.
1 sprig fresh rosemary: Adds an earthy, piney fragrance that complements the rich steak beautifully.

How to Make Pan-Seared Steak with Garlic Butter Recipe

Step 1: Prepare and Season the Steaks

Start by thoroughly patting your steaks dry with paper towels—removing moisture is the key to getting that golden-brown crust you’re craving. Just before cooking, be generous with seasoning: sprinkle the steaks evenly with sea salt and freshly ground pepper. This seasoning is what brings out the deep beefy flavor in every bite.

Step 2: Heat the Pan and Sear the Steaks

Heat a cast iron pan over medium-high heat until it’s very hot, then add the vegetable oil and swirl to coat the surface evenly. The oil’s high smoke point helps achieve a gorgeous sear without smoking up your kitchen. Lay the steaks down carefully—you should hear that satisfying sizzle right away. Sear the first side for about 4 minutes, letting a flavorful brown crust form, then flip and sear the other side for 3-4 minutes. Don’t forget to hold the steaks with tongs and render the white fat around the edges by searing each for about a minute — this step adds incredible richness and texture.

Step 3: Add Garlic Butter and Aromatics

Lower the heat to medium and immediately add the unsalted butter along with quartered garlic cloves and the sprig of rosemary. Tilt the pan slightly and use a spoon to continuously baste the steak with the warm garlic butter. This basting not only imparts intense flavor but also keeps the meat wonderfully moist. Keep doing this for about a minute, or until the steak is 5-10 degrees shy of your desired doneness since it will continue to cook while resting.

Step 4: Rest and Slice the Steaks

Transfer the steaks to a cutting board and loosely cover them to rest for 10 minutes. This allows the juices to redistribute, ensuring each slice is juicy and tender. After resting, slice the steak into half-inch strips and drizzle any remaining garlic butter sauce from the pan over the top to serve. Trust me—this finishing touch makes all the difference.

How to Serve Pan-Seared Steak with Garlic Butter Recipe

The image shows six steps to cook two thick red raw steaks with white marbling on a white plate with blue rings, first being patted dry by a woman's hand with a white paper towel, then seasoned evenly with coarse black pepper and salt. The next layer is a black cast iron pan with oil being brushed by a red silicone brush, followed by the steaks placed flat in the pan with a black spatula lifting one side. The fifth step shows the steaks being held with black tongs, and the final step reveals the browned steaks in the pan with garlic cloves and rosemary, a metal spoon pouring oil over the meat. The background surface is white with a marbled texture, photo taken with an iphone --ar 4:5 --v 7

Garnishes

If you want to add a fresh and vibrant touch, sprinkle a little chopped parsley or microgreens on top to cut through the richness with a pop of color and light herbaceous note. A squeeze of fresh lemon juice over the finished steak can also brighten the flavors beautifully.

Side Dishes

This Pan-Seared Steak with Garlic Butter Recipe pairs beautifully with creamy mashed potatoes, roasted seasonal vegetables, or a crisp green salad. The buttery richness of the steak invites sides that are either comfortingly smooth or fresh and crunchy to create a balanced plate.

Creative Ways to Present

For a dinner party wow factor, serve the sliced steak on a rustic wooden board accompanied by small bowls of extra garlic butter sauce and freshly cracked black pepper. Layering the steak slices fan-style with roasted garlic cloves and sprigs of rosemary makes for an inviting, aromatic dish everyone will want to dive into.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap any leftover steak tightly in aluminum foil or place in an airtight container and refrigerate. Leftovers will stay flavorful for 3 to 4 days and can be enjoyed cold or reheated gently.

Freezing

While fresh is ideal, you can freeze cooked steak by wrapping it tightly in plastic wrap, then foil, or sealing it in a freezer bag. Store it for up to 2 months, but remember that texture may slightly change upon thawing.

Reheating

For reheating, gently warm slices in a skillet over low heat with a splash of water or beef broth, then finish with a little fresh butter to revive that luscious garlic butter flavor. Avoid microwaving if possible; it tends to dry the steak out.

FAQs

Can I use other cuts of beef for this recipe?

Absolutely! Ribeye, top sirloin, or even filet mignon work wonderfully with this method. Just adjust cooking times according to thickness and desired doneness.

How do I know when the steak is cooked perfectly?

Using a meat thermometer is the most reliable way—aim for about 130°F for medium-rare, leaving extra time for resting. Alternatively, practice the touch test to gauge firmness as the steak cooks.

Why do I need to rest the steak before slicing?

Resting lets the juices redistribute through the meat, preventing them from spilling out when you cut it. This keeps each bite moist and tender, making all the difference in taste and texture.

Can I prepare the garlic butter sauce in advance?

You can make a garlic herb butter separately and add it during the last step of cooking or serve it alongside. However, basting directly in the pan infuses the steak with maximum flavor.

What if I don’t have a cast iron pan?

While cast iron is best for even heat retention and searing, a heavy stainless steel skillet can also work well. Just make sure it’s hot before adding your steaks and oil.

Final Thoughts

This Pan-Seared Steak with Garlic Butter Recipe is truly one of those dishes that feels luxurious yet is incredibly simple to make. It’s perfect for weekday dinners that deserve a little extra flair or weekend gatherings where you want to impress without fuss. Once you try this recipe, I’m sure it will become a cherished staple that brings comfort, flavor, and joy to your table over and over again.