Classic Pan Seared Steak with Garlic Butter

Achieve a perfectly seared steak with a beautiful crust and juicy interior, enhanced by aromatic garlic butter and fresh herbs.

Prep Time 40

Cook Time 15

Total Time 55

Servings 2 steaks

Calories 450 kcal

2 boneless steaks (e.g., ribeye, New York strip, sirloin) 1-inch thick
1 teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
1 tablespoon high-smoke point oil (e.g., avocado oil, grapeseed oil, canola oil)
3 tablespoons unsalted butter cold and cut into pieces
3 cloves garlic smashed and peeled
2 sprigs fresh herbs (e.g., rosemary, thyme)

Pat the steaks dry and season generously with salt and pepper on both sides.
Let the seasoned steaks sit at room temperature for at least 30 minutes to ensure even cooking.
Heat a heavy-bottomed skillet with high-smoke point oil over high heat until it lightly smokes.
Sear the steaks in the hot skillet for 2-3 minutes per side until a deep brown crust forms, cooking one at a time if needed.
Reduce heat to medium, then add cold butter, smashed garlic, and herb sprigs to the skillet.
Tilt the pan and continuously baste the steaks with the melted garlic butter and herbs for 1-2 minutes, flipping once, until desired doneness is reached.
Transfer steaks to a cutting board, tent with foil, and let rest for 5-10 minutes to redistribute juices.
Slice against the grain if preferred, and spoon any remaining garlic butter over the steaks before serving.

For best results, use a meat thermometer to ensure desired doneness: 130°F (54°C) for rare, 135°F (57°C) for medium-rare, 140°F (60°C) for medium.