Pan 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
Find it online: https://yumandrun.com/pan-seared-steak-with-garlic-butter/