If you’re looking for a luscious, crowd-pleasing dinner that feels both elegant and effortless, Perfect Pan-Seared Steak with Garlic Butter checks every box. Juicy ribeye steaks are seared to a glorious brown crust, then bathed in rich, herby garlic butter—delivering a deeply savory experience you’ll crave again and again. This technique brings steakhouse magic to your own kitchen, and it comes together faster than you might think. Whether for a special occasion or a quick weeknight splurge, this is one dish that always impresses.
Ingredients You’ll Need
The magic of Perfect Pan-Seared Steak with Garlic Butter lies in its simplicity. Each ingredient is essential—playing its part to create incredible flavor, tenderness, and those show-stopping aromas that fill your kitchen.
- Ribeye steaks (2, about 1 1/4 inches thick): Richly marbled and naturally juicy, ribeye guarantees a tender, mouthwatering result.
- Olive oil (1 tablespoon): Brings a subtle fruitiness and ensures the steaks get that irresistible sizzling crust.
- Kosher salt (1 teaspoon): Essential for drawing out moisture and amplifying the steak’s beefy flavor.
- Freshly ground black pepper (1/2 teaspoon): Adds just the right amount of spice and aroma to each bite.
- Unsalted butter (3 tablespoons): Melts deliciously, creating the base for the luxurious garlic-herb basting sauce.
- Garlic cloves, smashed (3): Infuses the butter with deep, mellow flavor—don’t chop too fine or they may burn.
- Fresh rosemary or thyme (2 sprigs): Fragrant herbs that give the finishing butter a pop of freshness and an incredible aroma.
How to Make Perfect Pan-Seared Steak with Garlic Butter
Step 1: Prepare and Season the Steaks
First things first, pat those ribeye steaks dry with paper towels. This step is the secret to achieving that crave-worthy crust. Bring the steaks to room temperature while you rub them with olive oil, then sprinkle generously with salt and black pepper on both sides. The salt not only flavors the meat but helps create that beautiful sear, and the pepper gives a subtle warmth that complements the richness.
Step 2: Sear the Steaks
Heat up a large cast-iron skillet over high heat until it’s just about smoking hot. Carefully place your steaks in the pan—listen for that satisfying sizzle! Resist the urge to move them; let them cook for 3 to 4 minutes undisturbed, building the perfect brown crust. Flip with tongs and sear the second side for another 3 to 4 minutes for a gorgeous, medium-rare doneness (or adjust for your preference).
Step 3: Baste with Garlic Butter and Herbs
Now the magic happens. Turn the heat down to medium-low and add butter, smashed garlic, and sprigs of rosemary or thyme right into the skillet. As the butter melts and foams, tilt the pan and use a spoon to baste the steak continuously for about 1 minute. The butter infuses with garlicky, herby goodness, basting each steak in flavor and keeping it supremely juicy.
Step 4: Rest and Slice the Steak
Immediately transfer your steaks to a cutting board and pour any extra garlic butter over the top. Let them rest for 5 minutes—this keeps the juices in the meat where they belong. Finally, slice against the grain for ultimate tenderness. Get ready to dig in—your Perfect Pan-Seared Steak with Garlic Butter is ready to shine!
How to Serve Perfect Pan-Seared Steak with Garlic Butter
Garnishes
A sprinkle of flaky sea salt just before serving gives a wonderful crunch and enhances the flavor. For extra pop and color, shower your steaks with freshly chopped parsley or a few rosemary leaves—the green bursts make the dish irresistible and restaurant-worthy.
Side Dishes
This steak practically begs to be paired with luxurious mashed potatoes, crisp roasted veggies, or a simple fresh salad. Classic steakhouse sides like creamed spinach or garlicky green beans take this meal over the top, soaking up every glorious drop of garlic butter.
Creative Ways to Present
For laid-back elegance, slice the steak and fan it out on a cutting board, drizzling with more garlic butter. Plate with roasted fingerlings and charred asparagus for a colorful feast, or serve on individual plates with a drizzle of pan juices for a restaurant-style flourish. Let the rich aroma set the stage!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Perfect Pan-Seared Steak with Garlic Butter, let the meat cool completely, then wrap tightly in foil or plastic wrap. Store the savory pan butter separately in a small container, and keep both in the fridge for up to 3 days.
Freezing
For longer-term storage, tightly wrap cooled slices or whole steaks in plastic wrap and place in a freezer-safe bag. Label with the date and freeze for up to 2 months. Thaw steak overnight in the refrigerator and reheat gently to maintain its juicy texture.
Reheating
The best way to reheat steak is in a low oven (about 250°F) until just warmed through, then quickly seared for 30 seconds per side in a hot skillet with a dab of butter. Pour the reserved garlic butter over the top to refresh all those gorgeous flavors.
FAQs
What’s the best pan to use for pan-seared steak?
A heavy cast-iron skillet is ideal because it retains high heat, giving you the uncompromising sear essential for Perfect Pan-Seared Steak with Garlic Butter. Stainless steel pans also work well, but avoid nonstick—high heat can damage their coating.
How do I know when my steak is done?
The most foolproof method is a meat thermometer: aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium. The touch test helps too—a medium-rare steak feels springy but not firm when pressed gently.
Can I use other cuts besides ribeye?
Absolutely! New York strip, filet mignon, or sirloin all deliver delicious results. Just adjust cooking time based on thickness and doneness for your ideal Perfect Pan-Seared Steak with Garlic Butter.
Do I have to use fresh herbs?
Fresh rosemary or thyme provide vibrant aroma, but dried herbs can work in a pinch. Use half the amount if substituting dried, and add them with the butter to avoid burning.
What’s the secret to the perfect crust?
Start with a super-hot, dry skillet, pat your steaks bone-dry, and let them sear without moving. High heat and a good dry rub of salt are your best allies for that golden, crunchy exterior—the signature of Perfect Pan-Seared Steak with Garlic Butter.
Final Thoughts
Every steak lover deserves to master this Perfect Pan-Seared Steak with Garlic Butter at least once—and I promise, after your first bite, you’ll come back to it again and again! Savory, buttery, and deeply satisfying, it’s a recipe that turns even an ordinary night into something special. Give it a try and treat yourself to steak perfection at home.
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Perfect Pan-Seared Steak with Garlic Butter Recipe
- Total Time: 13 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Learn how to make the perfect pan-seared steak with garlic butter at home. This recipe results in a juicy, flavorful steak with a caramelized crust and a luxurious garlic butter finish.
Ingredients
Steak:
- 2 ribeye steaks, about 1 1/4 inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Garlic Butter:
- 3 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
Instructions
- Prepare the Steaks: Pat dry with paper towels. Rub with olive oil, salt, and pepper.
- Sear the Steaks: Heat a cast-iron skillet over high heat. Sear steaks for 3-4 mins per side until desired doneness.
- Make Garlic Butter: Reduce heat, add butter, garlic, and herbs. Spoon butter over steaks for 1 min.
- Rest and Serve: Remove steaks from skillet, let rest for 5 mins, then slice and serve with extra garlic butter.
Notes
- Ensure steaks are at room temperature for the best crust.
- Use a meat thermometer for accurate doneness.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 640
- Sugar: 0 g
- Sodium: 820 mg
- Fat: 50 g
- Saturated Fat: 22 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 165 mg
