Classic Pan Seared Steak with Garlic Butter
Achieve a perfect crust and juicy interior with this classic pan-seared steak recipe, finished with aromatic garlic butter.
Equipment
- Paper towels
- Heavy-bottomed skillet (cast iron)
- Spoon
- Cutting board
Ingredients
Main Ingredients
- 1-1.5 inch thick steak (Ribeye, New York Strip, Sirloin, or Filet Mignon)
- Coarse sea salt or kosher salt to taste
- Freshly ground black pepper to taste
- 1 tbsp neutral oil (avocado oil, grapeseed oil, or canola oil)
- 2-3 tbsp unsalted butter
- garlic cloves lightly smashed or minced
- fresh rosemary or thyme optional, a few sprigs
Instructions
Preparation
- Pat the steak dry with paper towels and season generously with salt and pepper on all sides. Let the steak sit at room temperature for 20-30 minutes if possible.
- Heat a heavy-bottomed skillet over high heat until smoking slightly, then add the neutral oil.
- Carefully place the steak in the hot pan and sear for 2-4 minutes per side to form a brown crust.
- Reduce heat to medium, add butter, smashed garlic, and fresh herbs to the pan.
- Tilt the pan and continuously baste the steak with the melted garlic butter for 1-3 minutes, flipping once, until it reaches your desired internal temperature.
- Transfer the steak to a cutting board and let it rest for 5-10 minutes. Slice against the grain, spoon over any remaining garlic butter, and serve immediately.
Notes
For best results, use a meat thermometer to ensure desired doneness. Resting the steak is crucial for juicy results.