This pan-seared steak recipe is all about simplicity and flavor. The garlic rosemary-infused butter gives the steak that perfect steakhouse touch—seared on the outside, juicy on the inside, and bursting with flavor. Whether you’re new to cooking steaks or a seasoned pro, this recipe guarantees success with minimal ingredients and a quick 20-minute cook time.
Why You’ll Love This Recipe:
- Easy & quick: This recipe takes just 20 minutes and doesn’t require any fancy techniques.
- Steakhouse-quality: The garlic rosemary butter adds an irresistible richness that elevates the steak to restaurant quality.
- Minimal cleanup: It’s made in just one pan, making cleanup a breeze.
- Versatile: Pair it with your favorite sides, like mashed potatoes, roasted veggies, or a fresh salad.
How to Make Pan-Seared Steak with Garlic Butter:
Step-by-step overview:
- Prep the Steak
- Pat the steak dry with paper towels to ensure it sears perfectly. Season both sides generously with salt and pepper.
- Preheat the Pan
- Heat a large cast-iron pan (or heavy stainless steel pan) over medium-high heat for about 5 minutes. Add 1/2 tbsp of oil to the hot pan.
- Sear the Steak
- Once the oil is hot, add the steaks and sear for about 3-4 minutes per side until you get a nice brown crust. Sear the edges for about 1 minute per edge, using tongs.
- Add the Garlic Butter
- Reduce the heat to medium. Add 2 tbsp of butter, garlic cloves, and rosemary sprigs to the pan. Tilt the pan and spoon the melted butter over the steak for a minute or until the steak reaches your desired doneness.
- Rest and Slice
- Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes. Slice against the grain to serve.
Ingredients:
- 2 lbs New York Strip Steaks (or your choice of steak)
- 1/2 tbsp vegetable oil (or any high-heat cooking oil)
- 1 1/2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 2 cloves garlic, peeled and quartered
- 1 sprig fresh rosemary
Steak Doneness Temperature Chart:
Use an instant-read thermometer to check the internal temperature of the steak:
- Medium Rare: 125˚F (final temp 130˚F)
- Medium: 135˚F (final temp 140˚F)
- Medium-Well: 145˚F (final temp 150˚F)
- Well Done: 155˚F (final temp 160˚F)
Pro Tip: The steak continues to cook while resting, so remove it from the pan 5-10 degrees before it reaches your desired temperature.
How to Serve:
Serve the steak with your favorite sides like roasted vegetables, creamy mashed potatoes, or corn on the cob. Drizzle the garlic butter over the steak for added flavor.
Tips:
- Dry the steak before cooking for a better sear.
- Let the steak rest before slicing to lock in juices.
- Use fresh rosemary and garlic for the best flavor infusion.
- Use a thermometer to get the perfect doneness.
FAQs:
Can I use a different cut of steak?
Yes, you can substitute with ribeye, filet mignon, or top sirloin.
How do I know when my steak is done?
Use a thermometer or the touch test (softer = less cooked, firmer = more cooked).
Can I cook this recipe in the oven?
This method is designed for stovetop cooking, but you can finish the steak in the oven if preferred.
Storage Instructions:
- Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
- Freeze: Steak can be frozen for up to 2-3 months.
- Reheat: Reheat in a skillet over low heat to prevent the steak from drying out.
This Pan-Seared Steak with Garlic Butter is a simple, delicious way to make a steakhouse-quality meal at home. With just a few ingredients and a bit of time, you’ll have a juicy, flavorful steak that will impress anyone at your table.
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Pan-Seared Steak with Garlic Butter
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
A simple recipe for pan-seared steak infused with garlic and rosemary butter, delivering steakhouse-quality flavor at home.
Ingredients
- 2 lbs New York Strip Steaks (or your choice of steak)
- 1/2 tbsp vegetable oil (or any high-heat cooking oil)
- 1 1/2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 2 cloves garlic, peeled and quartered
- 1 sprig fresh rosemary
Instructions
- Pat the steak dry with paper towels and season both sides with salt and pepper.
- Heat a large cast-iron pan over medium-high heat for about 5 minutes and add vegetable oil.
- Add the steaks to the hot pan and sear for about 3-4 minutes per side until a brown crust forms, sear the edges for about 1 minute.
- Reduce heat to medium, add butter, garlic, and rosemary to the pan. Spoon melted butter over the steak until it reaches desired doneness.
- Transfer steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes before slicing against the grain.
Notes
Dry the steak before cooking for a better sear. Let it rest before slicing to lock in juices. Use fresh rosemary and garlic for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American