why make this recipe

Pan Seared Steak with Garlic Butter is a simple yet elegant dish that can transform any meal into a special occasion. The combination of a perfectly cooked steak with the rich flavor of garlic butter creates a mouthwatering experience. It’s an ideal recipe for those looking to impress friends or family, or just to enjoy a cozy night in. The technique of searing locks in the juiciness of the steak, while the garlic butter adds an irresistible touch of flavor that complements the meat.

This dish is not only delicious but also quick to make. With just a few ingredients and straightforward steps, you can have a steakhouse-quality meal ready in no time. Making this dish allows you to master the art of cooking steak, giving you confidence in the kitchen.

how to make Pan Seared Steak with Garlic Butter

Making Pan Seared Steak with Garlic Butter is easy and quick, perfect for both beginners and seasoned cooks. Follow these simple steps to create a dish that’s delicious and satisfying.

Ingredients :

2 ribeye or sirloin steaks
Salt and pepper, to taste
2 tablespoons vegetable oil
4 tablespoons unsalted butter
4 cloves garlic, minced
Fresh herbs (such as thyme or rosemary), optional

Directions :

Prepare the Steaks: Take the steaks out of the refrigerator about 30 minutes before cooking. This allows them to come to room temperature, ensuring even cooking. Pat them dry with a paper towel and season both sides generously with salt and pepper. This step enhances the flavor and helps create a nice crust.
Heat the Skillet: Place a cast-iron skillet or a heavy pan on the stove over high heat. Add the vegetable oil to the pan. You want the oil to be hot but not smoking; if it starts to smoke, turn down the heat slightly. The hot pan is crucial for searing the steak properly.
Sear the Steaks: Once the oil is hot, carefully place the seasoned steaks in the pan. It’s important not to move them around as they cook. Let them sear for about 4-5 minutes. You’re looking for a golden-brown crust to form—this adds flavor and texture.
Flip and Add Flavor: After the first side has seared, use tongs to flip the steaks. When you flip, add the butter and minced garlic to the pan. As the butter melts, tilt the pan slightly to pool the butter, and use a spoon to baste it over the top of the steaks. This helps infuse the garlic flavor into the meat.
Finish Cooking: Continue to cook the steaks for another 4-5 minutes for medium-rare, or until they reach your desired doneness. To check how done the steak is, you can use a meat thermometer or the touch test. An internal temperature of 130-135°F is medium-rare.
Rest and Serve: Once cooked to your liking, remove the steaks from the pan and let them rest for about 5 minutes. This resting period allows the juices to redistribute throughout the steak, making it tender and juicy. Drizzle the garlic butter over the steaks and garnish with fresh herbs if you like.

how to serve Pan Seared Steak with Garlic Butter

Serve Pan Seared Steak with Garlic Butter while it’s hot. It pairs well with various side dishes such as mashed potatoes, roasted vegetables, or a simple green salad. You can also serve it with crusty bread to soak up the delicious garlic butter.

For a more elegant presentation, slice the steak against the grain and arrange it on a platter with the butter drizzled over the top. Garnish with fresh herbs like thyme or rosemary for an additional pop of color and flavor.

how to store Pan Seared Steak with Garlic Butter

To store leftover steak, make sure it is completely cooled down first. Place the steaks in an airtight container and store them in the refrigerator. Properly stored, they can last for up to 3 days.

If you want to keep them for a longer period, you can also freeze the cooked steak. Wrap the steaks tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. When you are ready to eat them, thaw them in the refrigerator overnight before reheating.

tips to make Pan Seared Steak with Garlic Butter

Choose the Right Cut: Ribeye and sirloin are excellent choices for this recipe. Ribeye has more marbling and fat, which makes it juicier, while sirloin is leaner but still flavorful.
Let the Steaks Rest: Always allow your steaks to rest after cooking. This helps maintain juiciness and makes the steak more tender.
Use Quality Ingredients: The quality of your steak will affect the final dish. Look for steaks with good marbling for enhanced flavor and tenderness.
Don’t Overcrowd the Pan: If you’re cooking more than two steaks, consider cooking them in batches. Overcrowding can cause the temperature of the pan to drop, making it difficult to get a good sear.
Experiment with Basting: While garlic is delicious, feel free to experiment with other flavors. Adding herbs like thyme or rosemary while basting can introduce new flavors to the steak.

variation

If you want to add a twist to the basic Pan Seared Steak with Garlic Butter, consider adding different herbs or sauces. Here are a few variations:

Mushroom Garlic Butter: Sauté some mushrooms in the pan after you’ve added the garlic. This adds a lovely earthy flavor to the garlic butter sauce.
Spicy Garlic Butter: Add a pinch of red pepper flakes or a dash of hot sauce to the garlic butter mixture for some heat.
Herbed Compound Butter: Mix soft butter with fresh herbs and minced garlic prior to cooking. Place a dollop on the steak while it’s resting for an herby finish.

FAQs

Can I use other types of steaks for this recipe?

Yes, you can use various cuts of steak such as filet mignon, T-bone, or flank steak. Just adjust the cooking time based on the thickness of the cut and your preferred doneness.

What if I don’t have a cast-iron skillet?

A heavy-bottomed pan works just as well, although a cast-iron skillet retains heat better, which is crucial for a good sear. If you don’t have either, you can use a stainless steel pan or non-stick skillet, but be attentive as they might cook differently.

How do I know when my steak is cooked to the right doneness?

Using a meat thermometer is the best way to gauge doneness. For medium-rare, look for an internal temperature of 130-135°F. For medium, aim for 140-145°F, and for well-done, 160°F or higher. If you don’t have a thermometer, the touch test can help; firm but slightly yielding indicates medium-rare.

Cook up a delicious Pan Seared Steak with Garlic Butter tonight! You’ll be amazed at how easy it is to create a restaurant-worthy meal at home. Enjoy your culinary adventure!

Pan Seared Steak with Garlic Butter

Print Recipe

A simple yet elegant dish featuring perfectly cooked steak with rich garlic butter for a mouthwatering experience.

Author: lila-monroe
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Searing
Cuisine: American
Diet: None

Ingredients

Scale

2 ribeye or sirloin steaks
Salt and pepper, to taste
2 tablespoons vegetable oil
4 tablespoons unsalted butter
4 cloves garlic, minced
Fresh herbs (such as thyme or rosemary), optional

Instructions

Prepare the steaks: Take the steaks out of the refrigerator about 30 minutes before cooking. This allows them to come to room temperature. Pat dry and season with salt and pepper.
Heat the skillet: Place a cast-iron skillet over high heat and add vegetable oil. Ensure it is hot but not smoking.
Sear the steaks: Carefully place seasoned steaks in the pan. Let them sear for about 4-5 minutes until golden-brown crust forms.
Flip and add flavor: Use tongs to flip the steaks. Add butter and minced garlic. Baste the steaks with melted garlic butter.
Finish cooking: Cook for another 4-5 minutes for medium-rare or until desired doneness. Internal temperature should be 130-135°F for medium-rare.
Rest and serve: Remove steaks from the pan and let rest for 5 minutes. Drizzle with garlic butter and garnish with fresh herbs if desired.

Notes

Serve with mashed potatoes, roasted vegetables, or a simple salad. For elegant presentation, slice steak against the grain.

Nutrition

Serving Size: 1 steak
Calories: 520
Sugar: 1g
Sodium: 500mg
Fat: 40g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 50g
Cholesterol: 120mg

Keywords: steak, garlic butter, pan-seared steak, dinner recipe