Description
This Perfect Pan-Seared Steak with Garlic Butter recipe delivers a juicy, flavorful steak with a beautifully seared crust. Using simple ingredients like fresh garlic, herbs, and butter, this method enhances the natural richness of ribeye, sirloin, or filet mignon steaks. Ideal for a quick yet impressive meal, this steak is cooked on the stovetop to perfection and finished by basting with garlic-infused butter.
Ingredients
Scale
Steak
- 1–2 Ribeye, sirloin, or filet mignon steaks
Seasoning
- Salt, to taste
- Black pepper, to taste
For Garlic Butter Baste
- 2–3 fresh garlic cloves, crushed
- 2 tablespoons unsalted butter
- 2–3 sprigs fresh thyme or rosemary
Cooking Oil
- 1 tablespoon canola or avocado oil
Instructions
- Bring to Room Temperature: Remove steak from the refrigerator 30–60 minutes before cooking to allow even cooking and better searing.
- Season the Steak: Pat the steaks dry using paper towels to remove excess moisture. Season both sides generously with salt and black pepper to enhance flavor and aid crust formation.
- Heat the Pan: Place a cast iron or heavy skillet over medium-high heat. Add the canola or avocado oil and swirl to coat the surface evenly, ensuring a hot pan for searing.
- Sear the Steak: Place the steak in the hot pan without moving it. Cook undisturbed for 4–5 minutes to develop a rich, brown crust. Flip the steak and sear the other side for 4–5 minutes, adjusting time for desired doneness.
- Add Garlic Butter: In the final minute of cooking, add unsalted butter, crushed garlic cloves, and fresh thyme or rosemary sprigs to the pan. Continuously baste the steak by spooning the flavorful melted butter over it to enhance moisture and flavor.
- Rest the Steak: Transfer the steak to a plate and let it rest for 5–10 minutes. Resting allows the juices to redistribute, ensuring a tender and juicy steak when sliced.
Notes
- Resting the steak is crucial to achieve maximum juiciness.
- Use a cast iron skillet for the best searing results due to even heat retention.
- Adjust cooking time depending on the thickness of the steak and preferred doneness.
- For extra flavor, you can add a splash of red wine or beef broth to the pan when basting.
- Make sure steaks are dry before seasoning to get a nice crust.
