If you have ever dreamed of nailing restaurant-quality steak at home, this Perfect Pan-Seared Steak with Garlic Butter Recipe is your new best friend. It’s all about achieving that irresistible crust, juicy interior, and a flavorful garlicky butter finish that makes every bite unforgettable. Whether you prefer ribeye, sirloin, or filet mignon, this recipe transforms a simple steak into a luxurious meal with nothing more than a few quality ingredients and some attention to technique. You’ll soon understand why it’s become a personal favorite to share with friends and family time and again.
Ingredients You’ll Need
One of the reasons this recipe is so beloved is the simplicity of its ingredients. Each item plays a crucial role in building layers of aroma, taste, and texture that explode in your mouth. From the fresh herbs to the butter, these essentials transform your steak from ordinary to spectacular.
- 1–2 Ribeye, sirloin, or filet mignon steaks: Choose your preferred cut and aim for steak that’s at least 1 inch thick for the best sear and juiciness.
- 2–3 fresh garlic cloves, crushed: Garlic adds that rich, savory depth, perfectly infused by basting.
- 2 tablespoons unsalted butter: Provides a creamy, luscious finish and helps meld all flavors together.
- 2–3 sprigs fresh thyme or rosemary: Aromatic herbs that uplift the butter and steak with fragrant complexity.
- 1 tablespoon canola or avocado oil: Choose a high smoke-point oil to achieve that perfect sear without burning.
- Salt, to taste: Essential for enhancing natural meat flavors and creating a delicious crust.
- Black pepper, to taste: Adds subtle heat and complements the richness of the steak.
How to Make Perfect Pan-Seared Steak with Garlic Butter Recipe
Step 1: Bring Steak to Room Temperature
Letting your steak sit out for about 30 to 60 minutes before cooking ensures even cooking all the way through. When a cold steak hits a hot pan, the outside cooks faster than the inside, leading to an uneven sear or toughness. This step sets you up for success from the very start.
Step 2: Season the Steak
Pat your steak dry with paper towels to remove excess moisture—this is key to achieving that gorgeous brown crust. Generously season both sides with salt and freshly cracked black pepper, which not only adds flavor but helps form the savory exterior you’re after.
Step 3: Heat the Pan
Using a heavy skillet or cast iron pan, heat it over medium-high heat until it’s smoking hot. Then, add your chosen oil and swirl to coat the bottom. This hot surface is what gives the steak that intense sear and locks in juices.
Step 4: Sear the Steak
Place the steak in the pan and let it cook undisturbed for 4 to 5 minutes. Resist the urge to move it around—this undisturbed contact creates the golden crust everyone raves about. Flip the steak and cook the other side for another 4 to 5 minutes, adjusting time for your preferred doneness.
Step 5: Add Garlic Butter and Baste
In the last minute of cooking, add your butter, crushed garlic cloves, and fresh herb sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste that flavorful buttery mixture over the steak repeatedly. This technique infuses the meat with rich, garlicky goodness and ensures every bite is bursting with flavor.
Step 6: Rest the Steak
Remove the steak from the pan and transfer it to a plate. Let it rest for 5 to 10 minutes to allow the juices to redistribute throughout the meat. Cutting too soon will cause the juices to run out and leave your steak dry, so patience definitely pays off here.
How to Serve Perfect Pan-Seared Steak with Garlic Butter Recipe
Garnishes
Nothing complements this perfect steak like fresh herbs or a sprinkle of flaky sea salt right before serving. A light garnish of finely chopped parsley or more fresh thyme adds a burst of color and a fresh herbal note that balances the richness.
Side Dishes
Classic sides such as creamy mashed potatoes, roasted asparagus, or a crisp green salad provide the perfect balance of textures and flavors alongside your steak. The buttery, garlicky richness pairs beautifully with veggies and starches that have a hint of freshness or mild creaminess.
Creative Ways to Present
For a more elegant presentation, slice the rested steak thinly against the grain and fan it out on a warm plate. Drizzle with some of the leftover garlic butter from the pan and garnish with fresh herbs or even a light drizzle of balsamic glaze for a touch of sweetness.
Make Ahead and Storage
Storing Leftovers
Leftover steak is wonderful when stored properly. Place your cooled steak in an airtight container and refrigerate for up to 3 days. The garlic butter flavor will continue to infuse slightly, making for delicious next-day meals or snacks.
Freezing
If you want to keep your steak longer, freeze it wrapped tightly in plastic wrap and then aluminum foil or in a freezer-safe bag. This method helps protect flavor and texture for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm your steak in a pan over low heat or in the oven wrapped in foil at 250°F (120°C). Avoid microwaving if possible, as it can make the steak tough and unevenly heated. Spoon a little of the garlic butter over the steak while reheating to refresh the flavors.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While ribeye, sirloin, and filet mignon are recommended for their texture and flavor, this method works well for many steaks. Just adjust the cooking time depending on thickness and cut.
How do I know when the steak is done to my liking?
Using a meat thermometer is the easiest way: 125°F for rare, 135°F for medium rare, 145°F for medium, and so on. Alternatively, use the finger test to judge firmness if you’re comfortable with that method.
Why is resting the steak important?
Resting lets the juices redistribute evenly inside the steak, making it juicier and more tender. Cutting too soon causes those juices to leak out, drying your steak.
Can I make the garlic butter ahead of time?
Yes, you can make garlic butter in advance and keep it refrigerated. Just melt it in the pan when you add it to the steak, allowing fresh herbs to infuse before basting.
What kind of pan is best for searing steak?
A cast iron skillet or a heavy-bottomed stainless steel pan is best because they can withstand high heat and distribute it evenly, creating that perfect crust without burning.
Final Thoughts
There’s something truly magical about mastering the Perfect Pan-Seared Steak with Garlic Butter Recipe – it elevates any meal into a memorable occasion. With simple ingredients and straightforward steps, this recipe consistently delivers a steak full of flavor, texture, and warmth that everyone will love. I can’t wait for you to try it and add your own personal touches to make it your go-to steak dinner.
Print
Perfect Pan-Seared Steak with Garlic Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Perfect Pan-Seared Steak with Garlic Butter recipe delivers a beautifully seared steak with a rich, aromatic garlic butter finish. Ideal for ribeye, sirloin, or filet mignon, this simple yet elegant dish highlights methodical seasoning, precise searing, and a flavorful herb-infused butter baste to create a tender and juicy steak perfect for any occasion.
Ingredients
Steaks
- 1–2 Ribeye, sirloin, or filet mignon steaks
Seasoning and Butter
- 2–3 fresh garlic cloves, crushed
- 2 tablespoons unsalted butter
- 2–3 sprigs fresh thyme or rosemary
- 1 tablespoon canola or avocado oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring to Room Temperature: Remove the steak from the fridge 30–60 minutes before cooking to ensure even cooking and better sear.
- Season the Steak: Pat the steak dry completely with paper towels. Season both sides generously with salt and freshly ground black pepper to enhance flavor and crust formation.
- Heat the Pan: Place a cast iron or heavy skillet over medium-high heat. Once hot, add the canola or avocado oil and swirl to evenly coat the pan surface.
- Sear: Place the steak carefully in the hot pan and cook without moving for 4–5 minutes to develop a rich brown crust. Flip the steak and cook for an additional 4–5 minutes, adjusting time as necessary to reach your preferred doneness (medium-rare recommended).
- Add Garlic Butter: In the final minute of cooking, add the unsalted butter, crushed garlic cloves, and fresh thyme or rosemary to the pan. Continuously baste the steak by spooning the melted garlic butter mixture over the top, infusing the meat with deep flavor.
- Rest: Transfer the steak to a plate and let it rest for 5–10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring tenderness and juiciness when sliced.
Notes
- Allowing the steak to come to room temperature helps it cook more evenly.
- Patting the steak dry is crucial to getting a perfect crust.
- Use a cast iron skillet for best heat retention and searing results.
- Adjust cooking times based on steak thickness and desired doneness.
- Resting the steak is key to maintaining juiciness.
- For a stronger herb flavor, use rosemary or thyme according to preference.
- Use unsalted butter to control the seasoning balance.
