Juicy Pan Seared Steak with Garlic Butter & Herbs (Print Version)

Master juicy Pan Seared Steak with Garlic Butter at home. My simple, honest recipe for a tender, flavorful steak, even with kitchen mishaps.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Star of the Show

01 - 2 (1-inch thick) Ribeye or Sirloin Steaks

→ Flavor Foundation

02 - 1 tbsp Olive Oil
03 - 4 tbsp Unsalted Butter, cold and cut into cubes
04 - 4-5 cloves Garlic, smashed

→ Herbal Aromatics

05 - 2 sprigs Fresh Rosemary
06 - 2 sprigs Fresh Thyme

→ Essential Seasonings

07 - 1 tsp Flaky Sea Salt (or to taste)
08 - 1/2 tsp Freshly Ground Black Pepper (or to taste)

# Instructions:

01 - First things first, take your beautiful steak out of the fridge at least 30-60 minutes before you plan to cook. This lets it come closer to room temperature, which means more even cooking. Trust me on this one; a cold steak hits the pan and seizes up, making it tough to get that perfect medium-rare. Then, and this is crucial, pat it super dry with paper towels. I mean, bone dry! Any moisture means steaming instead of searing, and we want a crust, not a sad, grey steak. Sprinkle both sides generously with flaky sea salt and freshly ground black pepper. Don't be shy, this seasoning creates that amazing crust.
02 - Grab a heavy-bottomed skillet, preferably cast iron, because it holds heat like a champ. Place it over medium-high heat and let it get screaming hot. Seriously, you want to see a wisp of smoke. Add a tablespoon of olive oil to the hot pan; it should shimmer almost immediately. This is where the magic starts for your Pan Seared Steak with Garlic Butter. I once rushed this step, and the pan wasn't hot enough, leading to another steamed-steak situation. Learn from my mistakes, friends! A hot pan is your best friend for a gorgeous sear.
03 - Carefully place your seasoned steak into the hot pan. You should hear an immediate, satisfying sizzle. Don't touch it! Let it sear undisturbed for 2-4 minutes per side, depending on the thickness of your steak and how you like it cooked. This creates that dark, caramelized crust we all crave. You'll see the edges turning brown. I remember the first time I got a perfect sear, I almost cried happy tears! Resist the urge to poke or move it around, just let it do its thing. This is the foundation of your incredible Pan Seared Steak with Garlic Butter.
04 - Once you've flipped your steak, immediately add the cold butter, smashed garlic cloves, and fresh rosemary and thyme sprigs to the pan. The butter will melt and foam around the steak. Tilt the pan slightly and, using a spoon, continuously baste the steak with the fragrant garlic butter for the remaining cooking time. This infuses the steak with incredible flavor and keeps it moist. I always get lost in the aroma at this point; it’s intoxicating! This step is what truly elevates your Pan Seared Steak with Garlic Butter from good to absolutely unforgettable.
05 - For a medium-rare Pan Seared Steak with Garlic Butter, aim for an internal temperature of 130-135°F (54-57°C). Use an instant-read thermometer for accuracy; it's a game-changer. Remember, it will continue to cook a bit after you remove it from the pan. For medium, target 135-140°F (57-60°C). Don’t be like past-me who just guessed and ended up with shoe leather. Pull it off the heat just before your desired doneness. This ensures a juicy, tender result every single time. Seriously, a thermometer is an investment worth making.
06 - This is arguably the most important step! Transfer your beautifully seared steak to a cutting board and let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and juicy. If you cut it too soon, all those precious juices will just run out onto your board, and no one wants a dry steak! After resting, slice against the grain for maximum tenderness. Serve immediately, drizzled with any remaining garlic butter from the pan. This Pan Seared Steak with Garlic Butter is truly a masterpiece you made yourself!

# Notes:

01 - Always bring your steak to room temp before cooking for even results.
02 - Reheat leftovers gently in a skillet, never the microwave, to maintain tenderness.
03 - Dried herbs can substitute fresh in a pinch (use 1/3 the amount), but fresh is truly best here.
04 - Serve with creamy mashed potatoes to soak up all that amazing garlic butter.

# Equipment Needed:

01 - Cast iron skillet
02 - Tongs
03 - Instant-read meat thermometer
04 - Cutting board

# Nutrition (Per Serving):

Calories: 650
Total Fat: 50g
Total Carbohydrate: 2g
Protein: 45g

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