Pan-Seared Steak with Garlic Butter Recipe
A simple and delicious pan-seared steak recipe featuring New York Strip Steaks cooked to perfection with a flavorful garlic butter and fresh rosemary finishing sauce. This method produces a beautifully browned crust with juicy, tender meat inside.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Steak and Seasoning
- 2 lbs New York Strip Steaks (2 steaks, 1 1/4” thick) or Ribeye or Top Sirloin Steaks (1 lb each steak)
- 1 1/2 tsp sea salt
- 1 tsp freshly ground black pepper
Cooking Ingredients
- 1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil)
- 2 Tbsp unsalted butter
- 2 cloves garlic, peeled and quartered
- 1 sprig fresh rosemary
Instructions
- Prepare the Steak: Thoroughly pat the steaks dry using paper towels to remove excess moisture. Just before cooking, generously season both sides of the steaks with 1 1/2 teaspoons of sea salt and 1 teaspoon of freshly ground black pepper to enhance flavor and create a good crust.
- Heat the Pan and Sear Steaks: Place a cast iron pan on the stove and heat until very hot. Add 1/2 tablespoon of vegetable oil, swirling the pan to coat evenly. Once the oil is shimmering and hot, carefully place the steaks in the skillet. Sear the first side for 4 minutes without moving to develop a brown crust, then flip and cook the second side for another 3 to 4 minutes.
- Sear Edges: Using tongs, turn the steaks onto their sides to render and brown the white fat, searing each edge for about 1 minute to ensure all-around caramelization and flavor.
- Add Butter, Garlic, and Rosemary: Reduce the heat to medium and immediately add 2 tablespoons of unsalted butter, the quartered garlic cloves, and a sprig of fresh rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously with the flavorful melted butter, garlic, and rosemary for about 1 minute or until the steak reaches about 5 to 10 degrees Fahrenheit below your desired doneness.
- Rest and Serve: Remove the steaks from the pan and transfer to a cutting board. Loosely cover with foil and let rest for 10 minutes to allow juices to redistribute. Slice the steaks into 1/2-inch strips and serve, spooning extra garlic butter sauce over the top for enhanced richness and flavor.
Notes
- Patting the steak dry before seasoning is crucial for a good sear and crust formation.
- Use a heavy-bottomed cast iron pan for even heat and the best crust.
- Resting the steak after cooking ensures juicy, tender meat by allowing juices to redistribute.
- Adjust cooking time based on steak thickness and desired doneness; use a meat thermometer for accuracy.
- Vegetable oil or any high smoke point oil is recommended to prevent burning during searing.
