If you are craving the ultimate steak experience, the Pan-Seared Steak with Garlic Butter Recipe is your new best friend in the kitchen. This dish masterfully combines a beautifully caramelized crust with a rich, fragrant garlic butter finish that transforms a simple steak into a truly memorable meal. Whether you choose New York Strip, Ribeye, or Top Sirloin, this recipe will bring out the best flavor and texture in your steak, making every bite melt-in-your-mouth delicious. You’re about to turn an ordinary steak dinner into a restaurant-quality feast you can be proud of!
Ingredients You’ll Need
One of the best parts about the Pan-Seared Steak with Garlic Butter Recipe is how straightforward the ingredient list is. Each item plays a crucial role in building layers of flavor, from the seasoning that enhances the natural beefiness to the butter and garlic that create that luscious finishing touch.
- 2 lbs New York Strip Steaks: Pick thick-cut steaks about 1 1/4 inches thick for optimal searing and juiciness.
- 1/2 Tbsp vegetable oil: Use a high smoke point oil like canola or extra light olive oil to get a perfect sear without burning.
- 1 1/2 tsp sea salt: Coarse sea salt helps to create a flavorful crust and enhances the steak’s natural taste.
- 1 tsp black pepper (freshly ground): Freshly ground pepper adds a touch of heat and depth to the steak seasoning.
- 2 Tbsp unsalted butter: The star of the finishing sauce, it melts into the pan to pick up garlic and rosemary flavors.
- 2 cloves garlic (peeled and quartered): Garlic infuses the butter for a savory aroma that complements the steak perfectly.
- 1 sprig fresh rosemary: Adds a fragrant herbal note that brightens the richness of the dish.
How to Make Pan-Seared Steak with Garlic Butter Recipe
Step 1: Prep and Season the Steak
The very first step sets the foundation for all that incredible flavor. Patting the steak dry ensures you get that beautiful brown crust without steaming your meat. Then, generously season with sea salt and freshly ground black pepper just before cooking to maximize the seasoning’s impact.
Step 2: Sear the Steaks to Perfection
Heat your cast iron pan until it’s sizzling hot—this is key for a perfect sear. Add your oil, swirling it to coat the surface evenly. Lay the steaks in the pan and sear the first side for 4 minutes to build a rich, caramelized crust. Flip and cook the other side for another 3 to 4 minutes. Don’t forget the edges—use tongs to rotate the steak and sear the fat all around, rendering it perfectly crisp and flavorful.
Step 3: Add Garlic Butter and Aromatics
After searing, reduce the heat to medium and add butter, garlic cloves, and rosemary to the pan right away. Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted garlic butter. This process infuses the steak with amazing flavor and helps it cook gently to just a few degrees short of your target doneness, as it will continue to rest and cook off heat.
Step 4: Rest and Slice
Transfer your steaks to a cutting board and loosely cover them with foil. Resting for 10 minutes allows the juices to redistribute, so your steak is juicy and tender in every bite. After resting, slice into half-inch strips and drizzle any remaining garlic butter sauce over the meat before serving.
How to Serve Pan-Seared Steak with Garlic Butter Recipe
Garnishes
A sprinkle of flaky sea salt or freshly chopped flat-leaf parsley can enhance the final presentation and add subtle bursts of texture and freshness. A light drizzle of the garlic butter from the pan over the sliced steak creates a glossy, inviting finish that your guests will love.
Side Dishes
This pan-seared steak pairs beautifully with a variety of sides. Creamy mashed potatoes or roasted baby carrots offer comfort and sweetness, while a simple arugula salad with lemon vinaigrette cuts through the richness with bright acidity. For something greener, sautéed garlic spinach or steamed asparagus bring elegant freshness to the plate.
Creative Ways to Present
Try slicing the steak thinly and serving it atop a bed of creamy polenta or alongside garlic butter roasted mushrooms for a rustic yet sophisticated meal. For a fun twist, you can also prepare steak sandwiches with crusty bread, crisp lettuce, and a swipe of horseradish mayo, letting that garlic butter flavor shine in a handheld bite.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your sliced steak in an airtight container and refrigerate for up to 3 days. Be sure to save any extra garlic butter sauce separately and add it back when reheating for maximum flavor retention.
Freezing
While steak is best fresh, you can freeze cooked steak slices if needed. Wrap them tightly in plastic wrap and place them in a freezer bag to prevent freezer burn. For best quality, use within 2 months and thaw overnight in the refrigerator before reheating.
Reheating
The key to reheating without drying out your steak is gentle heat. Warm slices slowly in a skillet over low heat with a bit of reserved garlic butter sauce or under a low oven setting. Avoid microwave reheating when possible to keep the texture tender and juicy.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While New York Strip is a favorite for its balance of tenderness and flavor, Ribeye or Top Sirloin also work beautifully with the Pan-Seared Steak with Garlic Butter Recipe. Just adjust cooking times slightly based on thickness and fat content.
How do I know when my steak is done?
For precision, use an instant-read thermometer to check internal temperature. Aim for about 130°F for medium-rare, keeping in mind the steak will continue to cook slightly while resting. If you prefer, you can also rely on the finger test method for doneness.
Why is resting the steak important?
Resting allows the steak’s juices to redistribute evenly throughout the meat, ensuring every bite stays moist and tender. Without resting, those delicious juices would spill out as soon as you cut in, leaving the steak dry.
Can I prepare the garlic butter sauce ahead of time?
You can melt butter with crushed garlic and rosemary ahead, but it’s best to add it to the pan at the end of cooking to capture the fresh pan flavors. Preparing it on the spot gives your steak that extra boost of freshness and aroma.
What if I don’t have a cast iron pan?
You can use any heavy-bottomed skillet that retains heat well, such as stainless steel. Cast iron is ideal because it holds high heat evenly, but other pans can still produce a lovely sear if properly preheated.
Final Thoughts
There’s something truly special about the simple magic of the Pan-Seared Steak with Garlic Butter Recipe. With just a handful of straightforward ingredients and a few easy techniques, you’ll create a steak dinner that feels indulgent and impressive every single time. I can’t wait for you to try this recipe and experience that perfect crust and buttery, garlicky richness that turns an everyday meal into a celebration. Trust me, your taste buds will thank you!
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Pan-Seared Steak with Garlic Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings (approximately 1/2 steak per person)
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Pan-Seared Steak with Garlic Butter recipe delivers a beautifully crusted New York Strip steak cooked to perfection and finished with a flavorful garlic and rosemary butter sauce. Perfect for an elegant yet simple dinner, the method ensures a juicy and tender steak with a rich, aromatic topping.
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 freshly ground black pepper
Garlic Butter Sauce
- 2 Tbsp unsalted butter
- 2 cloves garlic, peeled and quartered
- 1 sprig fresh rosemary
Instructions
- Prepare the Steak: Thoroughly pat the steaks dry with paper towels to remove excess moisture. Just before cooking, generously season both sides with 1 1/2 teaspoons of sea salt and 1 teaspoon of freshly ground black pepper for optimal flavor and crust formation.
- Heat the Pan and Sear: Preheat a cast iron skillet over medium-high heat until very hot. Add 1/2 tablespoon of vegetable oil, swirling to coat the pan evenly. Once the oil is shimmering and hot, carefully add the steaks to the skillet. Sear the first side without moving for 4 minutes to develop a brown crust, then flip and cook the other side for 3-4 minutes.
- Sear the Edges: Use tongs to stand the steak on its sides and sear each edge for about 1 minute to render the fat and create flavorful edges.
- Add Butter and Aromatics: Reduce the heat to medium and immediately add 2 tablespoons of unsalted butter, the quartered garlic cloves, and 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. This enriches the steak with garlic and rosemary flavors.
- Rest the Steak: Transfer the steaks to a cutting board, loosely cover them with foil, and rest for 10 minutes to allow juices to redistribute and ensure tenderness.
- Slice and Serve: Slice the steak into 1/2 inch strips. Spoon any remaining garlic butter sauce over the slices before serving for an extra burst of flavor.
Notes
- Use a cast iron skillet for best searing results and even heat distribution.
- Letting the steak rest is crucial to keep it juicy.
- You can substitute New York Strip steak with Ribeye or Top Sirloin if desired.
- Ensure the pan and oil are hot before adding the steak to achieve a nice crust.
- Use fresh herbs and fresh cracked pepper for the best flavor.
