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Pan seared steak with garlic butter rosemary and melted butter in a cast iron skillet

Pan Seared Steak with Garlic Butter

Juicy steak with a deep golden crust, basted in garlic butter and fresh herbs. A simple skillet method that gives restaurant-quality results at home.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces ribeye or NY strip steaks, about 1 inch thick
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp neutral oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme or rosemary
  • 1/2 tsp flaky salt optional

Equipment

  • Cast Iron Skillet
  • Tongs
  • Meat Thermometer

Method
 

  1. Bring steaks to room temperature and pat dry.
  2. Heat the skillet over high heat until very hot.
  3. Sear steaks without moving for 2 to 3 minutes per side.
  4. Add butter, garlic, and herbs and baste continuously.
  5. Rest for 5 minutes before slicing and serving.

Notes

  • Pat steaks completely dry before searing.
  • Do not move the steak until it releases naturally.
  • Keep butter at medium heat to avoid burning.
  • Rest before slicing for juicier results.
  • Store leftovers refrigerated for up to 3 days.