Pan Seared Steak with Garlic Butter
This pan seared steak with garlic butter delivers a rich, golden crust with a juicy, tender center. With just a few simple ingredients and the right technique, you can create a steakhouse-quality meal at home that feels both satisfying and effortless.
Ingredients
Steak
- 2 ribeye or strip steaks about 1 to 1.5 inches thick
- 1 tsp coarse salt or to taste
- 0.5 tsp black pepper
Cooking
- 1 tbsp neutral oil such as avocado or canola oil
- 2 tbsp unsalted butter
- 3 cloves garlic lightly crushed
- 2 sprigs fresh thyme or rosemary optional
Instructions
- Remove the steaks from the refrigerator and let them sit at room temperature for 30 to 40 minutes before cooking.
- Pat the steaks completely dry with paper towels to remove any surface moisture.
- Season both sides generously with salt and black pepper.
- Heat a heavy skillet over medium-high heat until very hot. Add the neutral oil and swirl to coat.
- Place the steaks into the pan and let them cook undisturbed until a deep golden crust forms, about 2 to 4 minutes.
- Flip the steaks once the crust releases naturally from the pan.
- Reduce the heat slightly and add butter, garlic, and optional herbs to the pan.
- Tilt the pan and continuously spoon the melted garlic butter over the steaks for about 1 to 2 minutes.
- Continue cooking until the desired doneness is reached, using visual cues or a thermometer.
- Remove the steaks from the pan and let them rest for 5 to 10 minutes before slicing and serving.
Notes
For best results, always dry the steak thoroughly before cooking to ensure a proper crust. Avoid adding butter too early, as it can burn and turn bitter. Letting the steak rest after cooking helps retain juices and improves tenderness. Slice against the grain for the best texture.