Classic Pan-Seared Steak with Garlic Butter
Ingredients
- 2 ribeye, strip, or sirloin steaks (1–1½ inches thick)
- Salt
- Freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, smashed
- 2 sprigs fresh rosemary or thyme
Instructions
1. Bring Steak to Room Temperature
Take steaks out 30–40 minutes before cooking.
Pat dry thoroughly with paper towels. Season generously with salt and pepper.
2. Heat the Pan
Use a cast-iron skillet or heavy pan.
Heat over high heat until very hot. Add olive oil.
3. Sear the Steak
Place steaks in the pan and do not move them for 3–4 minutes.
Flip and cook another:
- 2–3 minutes for medium-rare
- 3–4 minutes for medium
4. Add Butter & Aromatics
Lower heat slightly.
Add butter, garlic, and herbs.
Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes.
5. Rest the Steak
Transfer steaks to a plate and rest 5–10 minutes before slicing.
Steak Doneness Guide
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150°F
Optional Sides
- Garlic mashed potatoes
- Roasted asparagus
- Sautéed mushrooms
- Creamed spinach
For extra flavor, finish with flaky salt or a drizzle of chimichurri sauce.