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Pan Seared Steak With Garlic Butter

Pan Seared Steak With Garlic Butter

Restaurant-style pan seared steak finished with rich garlic butter, a deep brown crust, and a tender, juicy center made in a simple heavy skillet at home.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ribeye or strip steaks 2.5 to 3 cm thick
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp neutral oil canola, vegetable, or avocado
  • 3 tbsp unsalted butter
  • 3 garlic cloves lightly smashed
  • 2 sprigs fresh thyme or rosemary
  • 1 tsp lemon juice optional, for finishing

Equipment

  • Heavy skillet
  • Tongs
  • Spoon

Method
 

  1. Pat steaks dry with paper towels and season both sides with salt and pepper.
  2. Preheat a heavy skillet over medium-high heat for 3 to 4 minutes, then add the oil.
  3. Sear steaks for 3 to 4 minutes without moving, then flip and cook another 3 to 4 minutes for medium rare.
  4. Reduce heat to medium, add butter, smashed garlic, and herbs to the pan.
  5. Baste by tilting the pan and spooning melted garlic butter over the steaks for 1 to 2 minutes.
  6. Rest steaks on a warm plate for 5 to 8 minutes, then slice against the grain and serve with pan juices.

Notes

  • Let steaks sit at room temperature for 30 minutes before cooking for more even searing.
  • Add butter only after the main sear to avoid burning.
  • For a stronger garlic flavor, mix minced raw garlic into softened butter and place a slice on the steak just before serving.