This Pan-Seared Garlic Butter Steak is the definition of restaurant-quality flavor made in your own kitchen. Perfectly seasoned and seared to lock in juices, the steak is then basted in rich, fragrant garlic butter with hints of rosemary and thyme. The result? A crusty, golden exterior with a tender, melt-in-your-mouth interior. It’s fast enough for a weeknight and fancy enough for date night—no grill required.
Why You’ll Love This Pan-Seared Garlic Butter Steak
Deep, savory flavor with a golden sear.
Simple ingredients, luxurious result.
One-pan meal ready in 40 minutes.
Pairs well with any side—from mashed potatoes to greens.
Better-than-steakhouse quality at home.
Ingredients for Pan-Seared Garlic Butter Steak
To create this mouthwatering pan-seared garlic butter steak, you’ll need a few key ingredients that pack a punch of flavor.
Ribeye Steak: This cut is known for its marbling, which makes it juicy and tender. Look for a steak about 1-inch thick for the best results.
Olive Oil: A high-quality olive oil helps achieve that perfect sear. It also adds a subtle richness to the dish.
Salt: Essential for enhancing the steak’s natural flavors. Don’t be shy; a generous sprinkle goes a long way.
Black Pepper: Freshly cracked black pepper adds a nice kick. It complements the richness of the steak beautifully.
Garlic: Crushed garlic infuses the butter with aromatic goodness. It’s the star of the show, bringing depth to the dish.
Unsalted Butter: This is where the magic happens. Butter adds a luxurious creaminess and helps baste the steak for extra flavor.
Fresh Herbs: Optional, but a sprig of rosemary or thyme can elevate the dish. They add a fresh, fragrant touch when garnished.
For those looking to mix things up, consider marinating the steak in a blend of soy sauce, garlic, and ginger for a unique twist.
You can find the exact measurements for each ingredient at the bottom of the article, ready for printing!
How to Make Pan-Seared Garlic Butter Steak
Making a pan-seared garlic butter steak is a straightforward process that yields delicious results.
Follow these simple steps, and you’ll be savoring a tender, flavorful steak in no time!
Step 1: Prepare the Steak
Start by taking your ribeye steak out of the refrigerator.
Let it sit at room temperature for about 30 minutes.
This step is crucial for even cooking.
While you wait, you can daydream about how amazing this steak will taste!
Step 2: Season the Steak
Once the steak has warmed up, pat it dry with paper towels.
This helps achieve that beautiful crust we all love.
Generously season both sides with salt and black pepper.
Don’t hold back; this is where the flavor begins!
Step 3: Heat the Skillet
Grab a large cast-iron skillet or a heavy frying pan.
Heat it over medium-high heat until it’s shimmering.
Add the olive oil and let it get nice and hot.
You want that sizzle when the steak hits the pan!
Step 4: Sear the Steak
Carefully place the seasoned steak in the skillet.
Let it cook undisturbed for about 4-5 minutes.
This allows a gorgeous crust to form.
Resist the urge to flip it too soon; patience pays off!
Step 5: Add Garlic and Butter
After 4-5 minutes, flip the steak over.
Now, add the crushed garlic and unsalted butter to the pan.
As the butter melts, use a spoon to baste the steak.
This infuses it with rich, garlicky goodness!
Step 6: Check for Doneness
For a perfect medium-rare steak, aim for an internal temperature of 130°F.
Use a meat thermometer to check.
If you prefer it more done, adjust the cooking time accordingly.
Trust me, you’ll want to get this just right!
Step 7: Rest and Slice
Once cooked to your liking, remove the steak from the skillet.
Let it rest on a cutting board for 5-10 minutes.
This resting period allows the juices to redistribute, ensuring a juicy bite.
After resting, slice the steak against the grain and drizzle with that luscious garlic butter.
Enjoy every savory bite!
Tips for Success
Always let your steak come to room temperature before cooking for even doneness.
Use a meat thermometer to avoid overcooking; it’s the best way to ensure perfect results.
Don’t rush the resting time; it’s crucial for juicy steak.
Experiment with different herbs and spices to customize the flavor to your liking.
For a spicier kick, add red pepper flakes to the butter while basting.
Equipment Needed
Cast-Iron Skillet: Ideal for even heat distribution. A heavy frying pan works too.
Meat Thermometer: Essential for checking doneness. A simple instant-read thermometer will do.
Spatula: Use a sturdy one to flip the steak without losing that beautiful crust.
Cutting Board: A good surface for resting and slicing your steak.
Variations
Herb-Infused Butter: Mix in fresh herbs like parsley or chives into the butter for an extra layer of flavor.
Spicy Garlic Butter: Add a teaspoon of sriracha or a pinch of cayenne pepper to the butter for a spicy kick.
Asian Twist: Marinate the steak in a mixture of soy sauce, garlic, and ginger for a unique flavor profile.
Mushroom Medley: Sauté mushrooms in the skillet after cooking the steak, then serve them on top for an earthy addition.
Vegetarian Option: Substitute the steak with a thick portobello mushroom cap, following the same cooking method for a hearty alternative.
Serving Suggestions
Classic Sides: Pair your steak with creamy mashed potatoes or crispy roasted vegetables for a comforting meal.
Fresh Salad: A light arugula or spinach salad with a tangy vinaigrette complements the richness of the steak.
Wine Pairing: Enjoy a bold red wine, like Cabernet Sauvignon, to enhance the flavors.
Presentation: Serve on a wooden board, garnished with fresh herbs for a rustic touch.
FAQs about Pan-Seared Garlic Butter Steak
What is the best cut of steak for pan-searing?
Ribeye steak is my top choice for pan-seared garlic butter steak. Its marbling ensures a juicy, flavorful bite. However, you can also use sirloin or filet mignon if you prefer a leaner option.
Can I use a different type of oil?
Absolutely! While olive oil is great for searing, you can use canola or avocado oil as alternatives. Just make sure they have a high smoke point for the best results.
How do I know when my steak is done?
The most reliable way is to use a meat thermometer. For medium-rare, aim for 130°F. If you like it more done, adjust the cooking time accordingly. Trust me, it’s worth the investment!
Can I make this recipe ahead of time?
While steak is best enjoyed fresh, you can marinate it ahead of time. Just remember to cook it right before serving for that perfect sear and flavor.
What should I serve with my pan-seared garlic butter steak?
Pair it with classic sides like mashed potatoes or a fresh salad. A bold red wine, like Cabernet Sauvignon, complements the rich flavors beautifully!
Final Thoughts
Cooking a pan-seared garlic butter steak is more than just a meal; it’s an experience that brings joy to the table.
The sizzle of the steak, the aroma of garlic, and the rich, buttery flavor create a symphony of sensations that can turn any ordinary day into something special.
Whether you’re celebrating a milestone or simply enjoying a quiet evening at home, this dish is sure to impress.
So, roll up your sleeves, gather your ingredients, and let the magic unfold.
Trust me, every bite will remind you why cooking can be such a delightful adventure!
A delicious and tender pan-seared garlic butter steak recipe that is easy to prepare and packed with flavor.
Ingredients
Scale
1 pound ribeye steak (about 1-inch thick)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
4 cloves garlic, crushed
4 tablespoons unsalted butter
Fresh rosemary or thyme sprigs (optional for garnish)
Instructions
Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps it cook evenly.
Pat the steak dry with paper towels. Season both sides generously with salt and black pepper.
Heat a large cast-iron skillet or heavy frying pan over medium-high heat. Add the olive oil and let it heat until shimmering.
Carefully place the steak in the skillet. Cook for about 4-5 minutes without moving it, allowing a nice crust to form.
Flip the steak and add the crushed garlic and butter to the pan. Cook for another 4-5 minutes, basting the steak with the melted butter using a spoon.
For medium-rare, the internal temperature should reach 130°F. Use a meat thermometer to check. Adjust cooking time as needed for your preferred doneness.
Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute.
Serve the steak sliced, drizzled with the garlic butter from the pan, and garnish with fresh herbs if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes to the butter while basting.
Try marinating the steak in a mixture of soy sauce, garlic, and ginger for a different flavor profile before cooking.
