Pan Seared Steak with Garlic Butter
Juicy pan seared steak finished with rich garlic butter for an easy steakhouse-style dinner at home.
Equipment
- Cast iron skillet
- Tongs
- Meat thermometer
- Paper towels
Ingredients
- 2 ribeye steaks, strip steaks, or sirloin steaks about 1 to 1.5 inches thick
- 1.5 teaspoons salt or to taste
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves smashed or finely minced
- 2 sprigs fresh thyme or rosemary
- 1 tablespoon chopped parsley for serving
Instructions
- Bring the steaks to room temperature for 20 to 30 minutes, then pat them dry and season both sides with salt and black pepper.
- Heat a cast iron skillet over medium-high heat, add olive oil, and sear the steaks for 3 to 4 minutes per side.
- Lower the heat slightly, add the butter, garlic, and herbs, then spoon the melted butter over the steak for 1 to 2 minutes.
- Transfer the steak to a plate and rest for 5 to 10 minutes before slicing against the grain.
- Serve with the garlic butter from the pan and finish with parsley if desired.
Notes
- >Use a thick steak for the best crust and juicy center.
>Do not overcrowd the pan.
>Resting time helps keep the steak tender.
>Garlic can burn quickly, so add it near the end.