Restaurant-Quality Garlic Herb Butter Pan-Seared Steak
Forget fancy steakhouses; you can achieve a perfectly seared steak with an incredible garlic herb butter right in your own kitchen! This recipe guarantees a gorgeous crust, a tender, juicy interior, and an aromatic flavor that will make your taste buds sing. Get ready to impress yourself and anyone lucky enough to share this culinary delight.
Prep Time
10 minutes
Cook Time
8-12 minutes
Servings
2 servings
Ingredients
- 1 (1.5-inch thick, 12-14 oz) boneless ribeye or New York strip steak
- 1 tablespoon olive oil (or other high smoke point oil like avocado oil)
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Prepare the Steak: Remove the steak from the refrigerator at least 30 minutes before cooking to bring it closer to room temperature. Pat it thoroughly dry with paper towels – this is crucial for a good sear. Season both sides generously with salt and black pepper.
- Heat the Skillet: Heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat until it's smoking slightly, about 3-5 minutes. Add the olive oil to the hot pan.
- Sear the Steak: Carefully place the seasoned steak in the hot skillet. Sear undisturbed for 2-3 minutes per side for a medium-rare steak, or longer for more well-done. You should see a beautiful, deep brown crust forming.
- Add Butter, Garlic, and Herbs: Once you've flipped the steak and seared the second side for a minute, reduce the heat to medium-low. Add the butter, smashed garlic cloves, rosemary, and thyme sprigs to the pan.
- Baste the Steak: Tilt the pan slightly and use a spoon to continuously baste the melted butter, garlic, and herb mixture over the steak for 2-3 minutes, ensuring the butter gets into every crevice.
- Check Doneness: For medium-rare, the internal temperature should be 130-135°F (54-57°C). Use a meat thermometer for accuracy. For medium, 135-140°F (57-60°C).
- Rest and Serve: Transfer the steak to a cutting board and let it rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful result. Slice against the grain and pour any remaining pan juices over the top before serving.