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Pan-Seared Steak with Garlic Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 2 reviews
  • Author: Lora
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Description

This Pan-Seared Steak with Garlic Butter is a quick and flavorful dish perfect for a weeknight dinner or special occasion. Featuring well-seasoned New York Strip steaks, seared to create a delicious crust, then finished with a rich garlic butter sauce infused with fresh rosemary. The method locks in juices while adding aromatic flavors, resulting in tender, juicy steaks with a savory butter drizzle.

Ingredients

Steak

  • 2 lbs New York Strip Steaks (2 steaks) or alternatively Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)

Seasoning & Cooking

  • 1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil)
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper (freshly ground)
  • 2 Tbsp unsalted butter
  • 2 cloves garlic (peeled and quartered)
  • 1 sprig fresh rosemary

Instructions

  1. Prepare the Steaks: Thoroughly pat the steaks dry with 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 help form a crust.
  2. Heat the Pan and Sear: Heat a cast iron skillet over medium-high heat until very hot. Add 1/2 tablespoon of vegetable oil and swirl to coat the pan. When the oil shimmers and is very hot, carefully add the steaks to the skillet. Sear the first side for 4 minutes until a deep brown crust forms, then flip and cook the other side for 3-4 minutes.
  3. Sear the Edges: Use tongs to hold the steaks on their edges, rendering the white fat and giving each edge a 1-minute sear. This adds extra flavor and texture to the steak.
  4. Butter Basting: Reduce 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 and continuously spoon the melted garlic butter and rosemary-infused sauce over the steaks for about one minute until the internal temperature is about 5-10 degrees below your desired doneness, as the temperature will rise during resting.
  5. Rest and Serve: Transfer the steaks to a cutting board and loosely cover with foil. Let them rest for 10 minutes to allow the juices to redistribute. Slice the steak into 1/2-inch strips and serve, spooning any extra garlic butter sauce over the pieces for added richness.

Notes

  • Use a cast iron skillet for best searing results due to its excellent heat retention.
  • Patting the steaks dry before seasoning helps develop a better crust.
  • Adjust cooking time based on steak thickness and desired doneness (use a meat thermometer to check temperature).
  • Allowing the steak to rest is crucial for juicy, tender meat.
  • Feel free to substitute fresh rosemary with thyme or omit if unavailable.

Find it online: https://meallora.com/pan-seared-steak-with-garlic-butter-recipe/