Pan-Seared Steak with Garlic Butter

Discover how to make the perfect pan-seared steak with a rich garlic butter sauce in this easy-to-follow recipe. This New York strip steak (or ribeye or top sirloin) is seared to perfection, creating a deliciously crispy crust and juicy, tender interior. Paired with garlic, butter, and rosemary, this steak is a flavor-packed, restaurant-quality meal you can prepare at home. Learn the secrets to perfecting your steak cooking skills with this step-by-step guide. Ideal for steak lovers, easy steak recipes, and those seeking simple yet elegant dinners. Perfect for a special occasion or an indulgent weeknight meal.

Ingredients:

• 2 lbs New York Strip Steaks (or Ribeye or Top Sirloin Steaks, 1 lb each, 1 1/4” thick)
• 1/2 Tbsp vegetable oil (or any high-heat oil like canola or extra light olive oil)
• 1 1/2 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 Tbsp unsalted butter
• 2 cloves garlic, peeled and quartered
• 1 sprig fresh rosemary

Instructions:

1. Prepare the Steak: Pat the steaks dry with paper towels to remove excess moisture. Generously season the steaks with 1 1/2 tsp of sea salt and 1 tsp of freshly ground black pepper just before cooking.
2. Sear the Steaks: Heat a cast-iron skillet over medium-high heat. Add 1/2 Tbsp of vegetable oil to the pan and swirl it to coat. Once the oil is very hot, carefully place the steaks in the skillet. Sear the steaks on one side for about 4 minutes, allowing a rich brown crust to form. Flip the steaks and cook for another 3-4 minutes. Use tongs to turn the steaks on their sides to render the white fat and sear the edges for about 1 minute per side.
3. Add Garlic Butter: Reduce the heat to medium. Immediately add 2 Tbsp of butter, quartered garlic cloves, and a sprig of rosemary to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for about 1 minute, continuing until the steak reaches within 5-10 degrees of your desired doneness (the steak’s temperature will rise 5-10 degrees more as it rests).
4. Rest the Steak: Transfer the steaks to a cutting board, loosely cover with foil, and let them rest for 10 minutes. Slice the steak into 1/2″ strips and serve with the extra garlic butter sauce spooned over the top.

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Why You’ll Love This Recipe

This pan-seared steak with garlic butter is the perfect combination of crispy, juicy steak with a rich, flavorful garlic butter sauce. The technique of searing the steak and basting it with butter ensures a crispy crust and tender, juicy interior. The addition of fresh rosemary and garlic elevates the flavor profile, making this steak an absolute treat for your taste buds. Perfect for a special occasion or a weeknight dinner!

Tips

• Let the Steak Rest: Resting the steak after cooking is crucial. It allows the juices to redistribute, making the steak more tender and flavorful.
• Use a Cast Iron Skillet: A cast iron skillet retains heat well, ensuring an even sear for the steak.
• Don’t Overcrowd the Pan: If you’re cooking more than two steaks, do it in batches to avoid steaming the meat. This will ensure each steak gets a perfect sear.
• Check Steak Temperature: For best results, use a meat thermometer to ensure the steak is cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130°F.

Variations and Substitutions

• Steak Cuts: If you don’t have New York Strip steaks, ribeye or top sirloin steaks will work just as well.
• Herb Substitutions: If you don’t have fresh rosemary, you can substitute it with thyme or sage for a different flavor profile.
• Butter Variations: Add a little blue cheese or garlic parmesan to the butter for an extra layer of flavor.

FAQs

Q: Can I cook the steak without a cast-iron skillet?
A: While a cast-iron skillet is ideal for searing, you can use any heavy-bottomed pan, such as a stainless-steel skillet, as long as it can handle high heat.

Q: How can I make sure the steak is cooked to my preferred doneness?
A: Use a meat thermometer to measure the internal temperature. For rare, aim for 120°F, medium-rare for 130°F, medium for 140°F, and well-done for 160°F.

Q: Can I make the garlic butter ahead of time?
A: Yes, you can prepare the garlic butter in advance and store it in the fridge. Just reheat it gently when ready to use.

Serving

Serve this pan-seared steak with garlic butter alongside roasted vegetables, mashed potatoes, or a fresh salad for a complete meal. The rich, flavorful steak pairs beautifully with a full-bodied red wine, such as Cabernet Sauvignon or Malbec.

Suggestions

• Add a Sauce: Try serving the steak with a tangy chimichurri sauce or a rich peppercorn sauce for a different flavor twist.
• Pair with Sides: Complement the steak with sides like garlic mashed potatoes, crispy roasted Brussels sprouts, or a simple side salad.