Name: Pan-Seared Garlic Butter Steak
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 boneless ribeye or New York strip steaks (about 1-inch thick); Salt and freshly ground black pepper, to taste; 2 tbsp high-heat oil (e.g., avocado or canola oil); 3 tbsp unsalted butter; 4 cloves garlic, smashed; 2–3 sprigs fresh rosemary or thyme; Optional: pinch of crushed red pepper flakes or a squeeze of lemon for finishing

Why You’ll Love Pan-Seared Garlic Butter Steak Recipe

This steak recipe brings together high-quality ingredients and simple techniques to create a mouthwatering main course that’s both quick and satisfying. It delivers deep, savory flavor from searing, richness from the butter, and aromatic notes from fresh herbs and garlic. Whether you’re new to cooking steak or a seasoned pro, this recipe offers consistent results and irresistible taste. Plus, there’s no need for a grill—just a skillet and a few pantry staples.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 boneless ribeye or New York strip steaks (about 1-inch thick)
Salt and freshly ground black pepper, to taste
2 tbsp high-heat oil (e.g., avocado or canola oil)
3 tbsp unsalted butter
4 cloves garlic, smashed
2–3 sprigs fresh rosemary or thyme
Optional: pinch of crushed red pepper flakes or a squeeze of lemon for finishing

Directions

Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Season both sides of the steaks generously with salt and freshly ground black pepper.
Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add the oil.
Carefully place the steaks into the pan and sear for 3–4 minutes without moving them to develop a golden-brown crust.
Flip the steaks and cook for another 3–4 minutes for medium-rare. Adjust the timing based on your preferred level of doneness and steak thickness.
During the last 2 minutes of cooking, reduce the heat to medium-low. Add the butter, smashed garlic, and herb sprigs to the pan.
Tilt the pan slightly and spoon the melted garlic herb butter over the steaks continuously to baste and infuse flavor.
Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 5 minutes before slicing.
Optional: Finish with a pinch of red pepper flakes or a splash of lemon juice for added depth.

Servings and timing

Servings: 2
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Calories: 475 kcal per serving

Variations

Add mushrooms: Sauté sliced mushrooms in the pan after removing the steak, using the leftover garlic butter for extra flavor.
Blue cheese topping: Crumble blue cheese over the hot steak just before serving.
Different cuts: Try filet mignon, sirloin, or even flank steak using the same technique.
Herb switch: Substitute rosemary and thyme with sage or oregano based on preference.
Chili-garlic kick: Add minced fresh chili with garlic for extra heat.

Storage/Reheating

Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over low heat with a splash of beef broth or water to retain moisture. Alternatively, wrap in foil and warm in a 275°F (135°C) oven for 10–15 minutes.

FAQs

How do I know when my steak is done without a thermometer?

You can use the finger test method or check for visual cues like color and firmness. For medium-rare, the steak should have a warm red center and feel slightly springy to the touch.

Can I use a non-stick pan instead of cast iron?

While possible, a cast iron skillet is recommended for the best sear and crust. Non-stick pans may not achieve the same browning.

What oil is best for searing steak?

High-heat oils like avocado oil, canola oil, or grapeseed oil are ideal. Avoid using butter alone initially as it can burn at high temperatures.

Should I marinate the steak beforehand?

Not necessary for this recipe. A good quality cut with proper seasoning and butter basting provides all the flavor you need.

Why let the steak rest after cooking?

Resting allows juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak.

Can I use frozen steak?

It’s best to fully thaw steak in the refrigerator before cooking. Cooking from frozen may result in uneven doneness.

What side dishes go well with garlic butter steak?

Mashed potatoes, roasted vegetables, garlic bread, or a crisp green salad pair beautifully with this dish.

How do I avoid overcooking the steak?

Use a timer, stay attentive, and pull the steak slightly before your target doneness—it will continue to cook slightly while resting.

Can I make this recipe dairy-free?

You can replace butter with a dairy-free alternative or olive oil, though the flavor will differ.

Is this recipe keto-friendly?

Yes, this garlic butter steak is naturally low in carbs and fits well within keto and low-carb diets.

Conclusion

Pan-Seared Garlic Butter Steak is a simple yet luxurious dish that proves you don’t need a grill or fancy ingredients to achieve steakhouse-quality flavor at home. With golden searing, herb-infused butter, and minimal prep, it’s the perfect go-to recipe when you want something fast, flavorful, and downright satisfying.