Description
This Perfect Pan-Seared Steak with Garlic Butter recipe offers a simple yet elegant way to cook a juicy, flavorful steak with a fragrant garlic herb butter finish. Ideal for a quick dinner, it utilizes a cast iron skillet to achieve a rich crust while keeping the steak tender and succulent inside.
Ingredients
Scale
Steak
- 1–2 Ribeye, sirloin, or filet mignon steaks
Seasoning & Butter
- Salt, to taste
- Black pepper, to taste
- 2–3 fresh garlic cloves, crushed
- 2 tablespoons unsalted butter
- 2–3 sprigs fresh thyme or rosemary
- 1 tablespoon canola or avocado oil
Instructions
- Bring to Room Temperature: Remove steak from fridge 30–60 minutes before cooking to ensure even cooking and better searing.
- Season the Steak: Pat the steak dry with paper towels to remove excess moisture, then generously season both sides with salt and black pepper.
- Heat the Pan: Preheat a cast iron or heavy skillet over medium-high heat. Add the canola or avocado oil and swirl to evenly coat the pan.
- Sear the Steak: Place the steak in the hot pan and cook undisturbed for 4–5 minutes to develop a rich crust. Flip the steak and cook for another 4–5 minutes, adjusting time based on your preferred doneness.
- Add Garlic Butter: In the final minute of cooking, add unsalted butter, crushed garlic cloves, and fresh thyme or rosemary sprigs to the skillet. Tilt the pan and baste the steak by spooning the melted garlic butter over it continuously to infuse flavor.
- Rest: Transfer the steak to a plate and let it rest for 5–10 minutes to allow juices to redistribute before slicing and serving.
Notes
- Allowing the steak to come to room temperature helps it cook more evenly.
- Patting the steak dry before seasoning promotes a better crust.
- Adjust cooking times depending on steak thickness and desired doneness (e.g., rare, medium, well-done).
- Resting the steak is crucial to keep it juicy.
- Use a cast iron skillet for best searing results.
