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Pan-Seared Steak with Garlic Butter Recipe

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3.8 from 56 reviews

A simple yet elegant pan-seared steak recipe featuring a flavorful garlic butter sauce infused with fresh rosemary. Perfect for a quick and delicious dinner, this recipe yields tender, juicy New York Strip steaks with a beautifully seared crust and aromatic finishing sauce.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Steak

  • 2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)
  • 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 black pepper (freshly ground)

Garlic Butter Sauce

  • 2 Tbsp unsalted butter
  • 2 cloves garlic (peeled and quartered)
  • 1 sprig fresh rosemary

Instructions

  1. Prepare the Steak: Thoroughly pat the steaks dry with paper towels to ensure a good sear. Just before cooking, generously season both sides with 1 1/2 teaspoons of sea salt and 1 teaspoon freshly ground black pepper.
  2. Heat the Pan and Sear Steaks: Heat a cast iron pan over medium-high heat until very hot. Add 1/2 tablespoon of vegetable oil and swirl to coat the pan. Carefully place the steaks in the pan, searing the first side for 4 minutes until a deep brown crust forms. Flip the steaks and cook for another 3 to 4 minutes on the second side.
  3. Sear the Edges: Using tongs, hold each steak on its sides to render the white fat and sear each edge for about 1 minute per side, adding a flavorful crust all around.
  4. Add Garlic Butter and Aromatics: Reduce the heat to medium, then immediately add 2 tablespoons of unsalted butter, quartered garlic cloves, and one sprig of fresh rosemary to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the melted butter and aromatics for about 1 minute until the steaks are about 5 to 10 degrees below your desired doneness. Keep in mind the steaks will continue to cook while resting.
  5. Rest and Serve: Transfer the steaks to a cutting board and loosely cover with foil. Let them rest for 10 minutes to redistribute the juices. Slice the steaks into 1/2-inch strips and serve with the extra garlic butter sauce spooned over the top.

Notes

  • Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
  • Allowing the steak to rest before slicing ensures a juicy result.
  • Substitute fresh rosemary with thyme or omit if unavailable.
  • Ensure the pan is very hot before adding steaks to achieve a good sear.
  • Use a cast iron skillet for best heat retention and crust formation.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://allyumcooks.com/pan-seared-steak-with-garlic-butter-recipe/