Perfect Pan-Seared Garlic Herb Butter Steak: Restaurant Quality at Home

Perfect Pan-Seared Garlic Herb Butter Steak: Restaurant Quality at Home

Craving a juicy, perfectly cooked steak without the restaurant price tag? This recipe for pan-seared garlic herb butter steak delivers incredible flavor and a beautiful crust with minimal effort. Get ready to impress yourself and your guests with this surprisingly simple yet utterly delicious dish!

Prep Time

10 minutes

Cook Time

10-15 minutes

Servings

2 servings

Ingredients

• 2 (8-10 oz) boneless ribeye, New York strip, or sirloin steaks, about 1-inch thick
• 1 tbsp olive oil or avocado oil
• 1 tsp kosher salt, or to taste
• 0.5 tsp black pepper, freshly ground, or to taste
• 3 tbsp unsalted butter
• 4-5 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions

1. Pat the steaks dry thoroughly with paper towels. This is crucial for a good sear. Season both sides generously with salt and black pepper.
2. Heat a heavy-bottomed skillet (cast iron works best) over high heat until it's smoking slightly, about 3-4 minutes. Add the olive oil to the hot pan.
3. Carefully place the steaks in the hot pan. Sear undisturbed for 2-3 minutes per side for a medium-rare to medium doneness, flipping only once. For a thicker crust, try searing for 1 minute per side, then flipping and searing for another 1 minute, repeating until desired crust is achieved.
4. Reduce heat to medium. Add the butter, smashed garlic, rosemary, and thyme to the pan. Once the butter is melted, tilt the pan slightly and continuously baste the steaks with the flavored butter using a spoon for 1-2 minutes.
5. Remove the steaks from the pan and transfer them to a cutting board. Let them rest for at least 5-10 minutes before slicing. Resting allows the juices to redistribute, ensuring a tender and moist steak.
6. Slice against the grain and serve immediately with the pan drippings spooned over the top.

Cooking Tips

• Always start with room temperature steak. Take your steaks out of the fridge at least 30 minutes before cooking for more even cooking.
• Don't overcrowd the pan. If cooking more than two steaks, sear them in batches to maintain high heat and achieve a good crust.
• Use a meat thermometer for perfect doneness: 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium. Remember the temperature will rise a few degrees while resting.
• For an extra kick, add a pinch of red pepper flakes with the garlic and herbs during the basting stage.