Pan Seared Steak with Garlic Butter Recipe

Introduction

Pan seared steak with garlic butter is a classic, flavorful dish that’s perfect for any occasion. With a simple technique and a few quality ingredients, you can achieve a restaurant-quality steak right at home.

Ingredients

• 2 ribeye or sirloin steaks (1-inch thick, about 8 ounces each)
• Salt (to taste)
• Black pepper (to taste)
• 1 tablespoon canola oil (or avocado oil)
• 3 tablespoons unsalted butter
• 3 cloves garlic (crushed)
• 1 sprig fresh thyme (or rosemary)
• Optional: Red pepper flakes (to taste)

Instructions

1. Step 1: Remove the steaks from the refrigerator 30-60 minutes before cooking to bring them to room temperature. Pat the steaks dry with paper towels to remove excess moisture, then season both sides generously with salt and black pepper.
2. Step 2: Preheat a cast iron skillet or heavy pan over medium-high heat until hot. Add the canola oil and swirl to coat the bottom of the pan.
3. Step 3: Place the steaks carefully in the hot pan without overcrowding. Let them sear undisturbed for 4-5 minutes until a golden crust forms.
4. Step 4: Flip the steaks using tongs and sear the other side for another 4-5 minutes.
5. Step 5: In the last minute of cooking, add the butter, crushed garlic, and thyme to the pan. Tilt the pan and spoon the melted garlic butter over the steaks to baste them and boost flavor.
6. Step 6: Check the steak’s internal temperature with a meat thermometer: 120°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium-well, and 160°F or above for well done.
7. Step 7: Remove the steaks from the pan and place them on a cutting board. Let them rest for 5-10 minutes before slicing to allow juices to redistribute for a tender, juicy bite.

Tips & Variations

• For extra flavor, add fresh rosemary instead of thyme or sprinkle red pepper flakes when basting for a hint of heat.
• Use a cast iron skillet for the best sear and even heat distribution.
• Allowing the steak to rest after cooking is key to keeping it juicy and tender.
• Try finishing the steak with a sprinkle of flaky sea salt just before serving to enhance texture and taste.

Storage

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 250°F (120°C) to avoid overcooking. For best results, reheat with a little butter or garlic for added moisture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can use other cuts like strip steak or filet mignon. Just adjust the cooking time based on thickness and preferred doneness.

How do I know when the steak is done without a thermometer?

You can use the finger test to gauge doneness by comparing the firmness of the steak to different parts of your hand, but a meat thermometer is the most accurate method.

Pan Seared Steak with Garlic Butter Recipe

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★★★★★

4.9 from 241 reviews

• Author: Hugo
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

This Pan Seared Steak with Garlic Butter recipe delivers a perfectly cooked, juicy ribeye or sirloin steak infused with rich, aromatic garlic butter and fresh thyme. The steak is seared in a hot cast iron skillet to achieve a flavorful crust, then basted with melted butter and garlic to enhance its taste. Ideal for a quick yet elegant meal, this method ensures tender, restaurant-quality steak at home.

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Ingredients

Scale 1x2x3x

Steak

• 2 ribeye or sirloin steaks (1-inch thick, about 8 ounces each)
• Salt (to taste)
• Black pepper (to taste)

Cooking

• 1 tablespoon canola oil (or avocado oil)
• 3 tablespoons unsalted butter
• 3 cloves garlic (crushed)
• 1 sprig fresh thyme (or rosemary)
• Optional: Red pepper flakes (to taste)

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Instructions

1. Prepare the Steak: Remove the steaks from the refrigerator 30-60 minutes before cooking to bring them to room temperature. Pat them dry with paper towels to remove any excess moisture, ensuring a better sear. Season both sides generously with salt and black pepper.
2. Heat the Pan: Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat until it is very hot. Add the canola oil and swirl it to coat the bottom evenly.
3. Sear the Steak: Carefully place the steaks into the hot pan without crowding them; a loud sizzle should be heard. Let them sear undisturbed for 4-5 minutes to develop a crust. Flip the steaks with tongs and sear the other side for another 4-5 minutes.
4. Add Garlic Butter: During the last minute of cooking, add the butter, crushed garlic, and thyme to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted garlic butter to infuse flavor.
5. Check Doneness: Use a meat thermometer to check the internal temperature. Aim for 120°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium-well, and 160°F or above for well done.
6. Rest the Steak: Remove the steaks from the pan and transfer them to a cutting board. Let them rest for 5-10 minutes to allow the juices to redistribute for a juicy, tender result before slicing and serving.

Notes

• Allowing the steak to reach room temperature helps it cook evenly.
• Patting the steak dry is essential for achieving a good sear and crust.
• Use a cast iron skillet for best heat retention and even cooking.
• Basting with garlic butter adds richness and enhances flavor.
• Resting the steak after cooking is crucial to keep it juicy.
• Adjust cooking time slightly depending on steak thickness and your preferred level of doneness.

• Prep Time: 10 minutes (including resting time for steaks to reach room temperature)
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: pan seared steak, garlic butter steak, ribeye, sirloin steak, steak recipe, cast iron skillet steak, easy steak dinner