Short Introduction
Craving a rich, savory main course that’s easy to make at home? Try our Pan Seared Steak with Garlic Butter, a dish that captures the bold flavors of a steakhouse without the hassle. Tender ribeye or sirloin steaks are seared to golden perfection and finished with a fragrant garlic herb butter, creating a smoky, umami-packed meal. Perfect for weeknights or special occasions, this technique ensures juicy results every time. Skip the complicated steps and enjoy a foolproof recipe that delivers restaurant-quality dining from your own kitchen.
Why You’ll Love This Recipe
- Deep, savory flavor: Garlic butter adds a luxurious aroma while sealing in juiciness.
- Simple prep: Just 8 ingredients and 20 minutes of hands-on time.
- Versatile: Works with ribeye, sirloin, or other tender cuts.
- Fail-safe results: Clear sear times and doneness temperatures for perfect steak.
Ingredients
For the Steak
- 2 ribeye or sirloin steaks (1-inch thick, 8 ounces each)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon canola oil or avocado oil
For the Garlic Butter
- 3 tablespoons unsalted butter
- 3 cloves garlic, crushed
- 1 sprig fresh thyme or rosemary
- Optional: Red pepper flakes (to taste)
Step-by-Step Instructions
- Prepare the Steak: Remove steaks from refrigerator 30–60 minutes before cooking. Pat dry with paper towels, then season both sides with salt and pepper.
- Heat the Pan: Preheat a cast iron skillet over medium-high heat until hot. Swirl in oil to coat the bottom evenly.
- Sear the Steak: Place steaks in the pan (crowd no more than 2) and sear 4–5 minutes per side. Avoid moving during the first 4 minutes for a proper crust.
- Add Garlic Butter: In the last minute of cooking, stir in butter, garlic, thyme, and red pepper flakes (if using). Use tongs to spoon melted butter over steaks.
- Check Doneness: Use a thermometer:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Well done: 160°F (71°C) and above
- Rest the Steak: Transfer to a cutting board. Let rest 5–10 minutes before slicing against the grain.
Tips & Variations
- Herb swaps: Substitute rosemary for thyme or add fresh parsley for brightness.
- Lower-fat option: Use olive oil with a hint of zest in place of butter.
- Mistake to avoid: Don’t crowd the pan—overlapping steaks will steam instead of sear.
- Upgrade with compound butter: Mix in grated Parmesan or fresh herbs for extra depth.
Serving Suggestions
Pair with roasted garlic mashed potatoes, charred asparagus, or a tart green salad. For adventurous eaters, top with a peppercorn sauce or caramelized onions. Great for casual dinners, date nights, or impressing guests.
Storage & Reheating
Store uneaten steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a cast iron skillet over low heat to retain juiciness—avoid microwaves to prevent drying. For best flavor, consume within 48 hours.
Nutrition Information
Per serving (1 steak with 1 tablespoon butter): Approximately 450 calories, 28g protein, 35g fat, 1g carbs. *Estimates vary by cut and seasoning choice.
Closing Paragraph
Don’t let restaurant prices steal your steak dreams. With a cast iron skillet and a knob of aromatic Pan Seared Steak with Garlic Butter, you can create bold, satisfying meals from scratch. Whether you prefer it medium-rare or well done, this recipe is your new go-to for juicy, flavorful results. Ready to upgrade your dinner game? Share your favorite herb combinations or cooking tips in the comments below!
PrintPan Seared Steak with Garlic Butter
A rich, savory main course featuring tender ribeye or sirloin steaks seared to golden perfection and finished with a fragrant garlic herb butter. Juicy, flavorful, and perfect for weeknights or special occasions.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 2 servings 1x
- Category: quick
- Method: Sautéing
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
2 ribeye or sirloin steaks (1-inch thick, 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
Remove steaks from refrigerator 30–60 minutes before cooking
Pat dry with paper towels, then season both sides with salt and pepper
Preheat a cast iron skillet over medium-high heat until hot
Swirl in oil to coat the bottom evenly
Place steaks in the pan (crowd no more than 2) and sear 4–5 minutes per side
Avoid moving during the first 4 minutes for a proper crust
In the last minute of cooking, stir in butter, garlic, thyme, and red pepper flakes (if using)
Use tongs to spoon melted butter over steaks
Check doneness with a thermometer
Transfer to a cutting board and let rest 5–10 minutes before slicing against the grain
Notes
Herb swaps: Substitute rosemary for thyme or add fresh parsley for brightness
Lower-fat option: Use olive oil with a hint of zest in place of butter
Mistake to avoid: Don’t crowd the pan—overlapping steaks will steam and not sear properly
Nutrition
- Serving Size: 1 steak
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 150mg
