Quick Pan Seared Steak with Garlic & Herb Butter
Achieve a perfect crust and juicy interior with this quick pan-seared steak, finished with aromatic garlic and herb butter for an elevated flavor.
Equipment
- Paper towels
- Heavy-bottomed skillet (cast iron or stainless steel)
- Tongs
- Spoon
- Meat thermometer
- Cutting board
- Foil
Ingredients
Steak
- 2 (1-inch thick) steaks (such as ribeye, New York strip, or sirloin)
Seasoning
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
Cooking
- 1 tablespoon Olive Oil
- 3 tablespoons Unsalted Butter
- 3-4 cloves Garlic smashed or thinly sliced
- 2-3 sprigs fresh rosemary or thyme (optional)
Instructions
Prep and Sear
- Pat the steaks dry and season generously with salt and pepper on both sides.
- Heat a heavy-bottomed skillet over high heat for 2-3 minutes until smoking slightly, then add olive oil and swirl to coat.
- Place steaks in the hot pan and sear undisturbed for 2-3 minutes until a deep brown crust forms.
Butter Baste
- Flip the steaks, add butter, smashed garlic, and fresh herbs (if using) to the pan.
- Tilt the pan and continuously baste the melting garlic butter over the steaks for another 2-3 minutes, cooking to your desired doneness (130-135°F for medium-rare, 135-140°F for medium).
Rest and Serve
- Remove steaks from the pan, transfer to a cutting board, tent with foil, and let rest for at least 5 minutes.
- Slice against the grain and drizzle with pan drippings.
Notes
The resting period is crucial for juicy steaks; it allows the juices to redistribute throughout the meat. Adjust cooking time based on the thickness of your steak and desired doneness. For a bolder garlic flavor, thinly slice the garlic instead of just smashing it.