Pan-Seared Steak with Garlic Butter

There’s something truly magical about the sound of a steak hitting a hot pan. That initial sizzle, followed by the rich, savory aroma that fills the kitchen – it’s a sensory symphony that announces a feast is in the making. For my family, pan-seared steak with garlic butter has become more than just a meal; it’s an experience. Weekends at our place often revolve around the question, “Steak night again?” and the answer is almost always a resounding yes. What started as a simple attempt to recreate a restaurant-quality steak at home quickly evolved into a beloved family tradition. The juicy, tender steak, perfectly seared on the outside and bursting with flavor, paired with the decadent, aromatic garlic butter, is simply irresistible. Even my pickiest eater, who usually shies away from anything beyond chicken nuggets, devours every last bite. This isn’t just a recipe; it’s a guaranteed crowd-pleaser that transforms an ordinary evening into a special occasion. If you’re looking for a dish that will impress your family and friends without demanding hours in the kitchen, you’ve come to the right place. Get ready to unlock the secrets to perfectly pan-seared steak, dripping in luscious garlic butter, right in your own home.

Ingredients

• 1 (10-12 oz) Steak (Ribeye, New York Strip, or Filet Mignon): Choose your favorite cut, about 1-1.5 inches thick for optimal searing and even cooking.
• 3-4 tablespoons Unsalted Butter: The foundation of our flavorful garlic butter, providing richness and helping with basting.
• 3-4 cloves Fresh Garlic Cloves: Essential for that pungent, aromatic garlic butter flavor, freshly minced for best results.
• 2-3 sprigs Fresh Thyme Sprigs: Adds a subtle herbaceous and earthy note that complements the steak and garlic beautifully.
• 1-2 sprigs Fresh Rosemary Sprigs: Offers a piney, fragrant aroma and flavor that enhances the savory profile of the dish.
• 1 tablespoon Olive Oil or High-Heat Cooking Oil: For searing the steak at high temperatures without burning the butter.
• 1 – 1.5 teaspoons Kosher Salt (or to taste): Used generously to season the steak and enhance its natural flavors.
• 1 teaspoon Freshly Cracked Black Pepper (or to taste): Adds a touch of spice and complexity to the seasoning.

Instructions

1. Prepare the Steak: Begin by taking your steaks out of the refrigerator at least 30-45 minutes before you plan to cook them. This allows the steak to come closer to room temperature, which promotes more even cooking. Pat the steaks dry with paper towels. Removing excess moisture is crucial for achieving a good sear. Season both sides of the steaks generously with kosher salt and freshly cracked black pepper. Don’t be shy with the seasoning; a well-seasoned steak is a flavorful steak.
2. Prepare the Garlic Butter: While the steaks are resting and coming to room temperature, prepare the garlic butter. Mince the fresh garlic cloves finely. In a small saucepan or microwave-safe bowl, melt the unsalted butter. Once melted, add the minced garlic, fresh thyme sprigs, and fresh rosemary sprigs to the butter. If using a saucepan, gently heat the butter mixture over low heat for a few minutes to infuse the flavors, being careful not to burn the garlic. If microwaving, heat in short intervals (15-20 seconds) and stir. Set the garlic butter aside to allow the flavors to meld together.
3. Heat the Pan: Choose a heavy-bottomed skillet, preferably cast iron, stainless steel, or a heavy-gauge non-stick pan. Place the pan over medium-high heat. The key to a good sear is a hot pan. Allow the pan to heat up gradually until it’s smoking slightly. You can test if the pan is hot enough by flicking a tiny drop of water into it; if it sizzles and evaporates almost instantly, it’s ready.
4. Sear the Steak: Add about a tablespoon of olive oil or high-heat cooking oil to the hot pan. Swirl the oil to coat the bottom of the pan evenly. Carefully place the seasoned steaks in the hot pan, ensuring they are not overcrowded. Overcrowding will lower the pan temperature and steam the steak instead of searing it. If necessary, cook the steaks in batches. Sear the steaks for 3-4 minutes per side for medium-rare, or longer for your desired level of doneness. Avoid moving the steaks around during the searing process; allow them to develop a beautiful, golden-brown crust.
5. Baste with Garlic Butter: Once you’ve flipped the steaks and they have seared on the second side for a couple of minutes, it’s time to introduce the garlic butter. Reduce the heat to medium. Add the garlic butter mixture to the pan, letting it melt and sizzle around the steaks. Using a spoon, continuously baste the steaks with the garlic butter. Tilt the pan slightly and scoop up the melted butter, pouring it over the steaks repeatedly. This basting process not only infuses the steak with the rich garlic butter flavor but also helps to keep it moist and adds to the beautiful crust. Continue basting for another 2-4 minutes, depending on your desired level of doneness.
6. Check for Doneness: Use a meat thermometer to check the internal temperature of the steak for your desired level of doneness. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). For medium-well, aim for 140-145°F (60-63°C). For well-done, aim for 145°F+ (63°C+). Insert the thermometer into the thickest part of the steak, avoiding the bone if there is one.
7. Rest the Steak: Once the steaks have reached your desired internal temperature, remove them from the pan and place them on a clean cutting board. Tent them loosely with foil and let them rest for 5-10 minutes. Resting is crucial as it allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Don’t skip this step!
8. Serve and Enjoy: After resting, slice the steaks against the grain. This will make them even more tender. Drizzle any remaining garlic butter from the pan over the sliced steak. Garnish with fresh herbs, if desired. Serve immediately and enjoy your perfectly pan-seared steak with garlic butter!

Nutrition Facts

(Per Serving, estimated for a 6 oz Ribeye Steak)

• Servings: 4
• Calories: Approximately 650-750 kcal (This can vary significantly based on steak cut, fat content, and portion size)
• Protein: 50-60g

Disclaimer: Nutritional values are estimates and can vary depending on specific ingredients, steak cut, portion size, and cooking methods. For accurate nutritional information, use a nutrition calculator with specific ingredient details.

Preparation Time

• Prep Time: 15 minutes (for steak prep and garlic butter preparation)
• Cook Time: 10-15 minutes (depending on desired doneness and steak thickness)
• Resting Time: 5-10 minutes
• Total Time: 30-40 minutes

This recipe is wonderfully efficient! From prepping your steak and whipping up the aromatic garlic butter to searing it to perfection and resting it, you’ll have a restaurant-quality meal on the table in under 40 minutes. Perfect for a weeknight indulgence or a weekend celebration!

How to Serve

This pan-seared steak with garlic butter is incredibly versatile and pairs well with a variety of side dishes. Here are some serving suggestions to create a complete and satisfying meal:

• Classic Sides:
  • Creamy Mashed Potatoes: A timeless pairing that soaks up the delicious garlic butter.
  • Roasted Asparagus or Broccoli: Provides a healthy and vibrant green element to the plate.
  • Garlic Bread: Embrace the garlic theme and soak up every last bit of that flavorful butter.
  • Simple Green Salad: A light and refreshing salad to balance the richness of the steak.
• Elevated Options:
  • Truffle Fries: For an extra touch of indulgence and luxury.
  • Creamed Spinach: A rich and decadent side that complements steak beautifully.
  • Potato Gratin: A comforting and cheesy potato dish that adds substance to the meal.
  • Grilled Corn on the Cob: Perfect for summer, offering a sweet and smoky contrast.
• Sauces and Garnishes:
  • Red Wine Reduction Sauce: For a more sophisticated and elegant presentation.
  • Chimichurri Sauce: Adds a bright, herbaceous, and tangy counterpoint to the rich steak.
  • Fresh Parsley or Chives: Finely chopped, these herbs add a pop of fresh color and flavor as a garnish.
  • Lemon Wedges: A squeeze of fresh lemon juice brightens up the dish and cuts through the richness.

Additional Tips for Steak Perfection

1. Choose the Right Cut: Selecting a high-quality cut of steak is paramount. Ribeye, New York Strip, and Filet Mignon are excellent choices for pan-searing due to their marbling and tenderness. Marbling, the intramuscular fat, renders during cooking, adding flavor and moisture. Consider your budget and preference when choosing your cut, but opting for a good quality steak will significantly impact the final result.
2. Properly Season the Steak: Seasoning is not just about salt and pepper; it’s about enhancing the steak’s natural flavors. Be generous with kosher salt, as it’s less salty by volume than table salt and seasons meat effectively. Freshly cracked black pepper adds a necessary spice. Season both sides of the steak thoroughly at least 30 minutes before cooking, or even up to a few hours in advance for deeper flavor penetration.
3. Achieve the Perfect Sear: The sear is what gives steak its desirable crust and complex flavor. Ensure your pan is screaming hot before adding the steak. Use a heavy-bottomed pan that retains heat well, like cast iron. Don’t overcrowd the pan, as this will lower the temperature and prevent proper searing. Sear the steak undisturbed for the recommended time on each side to develop that beautiful brown crust.
4. Don’t Overcook It: Steak is best enjoyed when cooked to medium-rare or medium. Overcooking steak will result in a dry and tough texture. Use a meat thermometer to accurately gauge the internal temperature and avoid guesswork. Remember that the steak will continue to cook slightly as it rests, so remove it from the pan just before it reaches your desired final temperature.
5. The Magic of Basting: Basting with garlic butter is a game-changer. It not only infuses the steak with incredible flavor but also helps to keep it moist and contributes to a beautiful, glistening crust. Continuously spoon the hot garlic butter over the steak during the final minutes of cooking, ensuring every part of the steak is coated in that flavorful goodness.
6. Rest is Key: Resting the steak after cooking is absolutely crucial. It allows the muscle fibers to relax and reabsorb the juices that are pushed to the center during cooking. Tent the steak loosely with foil and let it rest for at least 5-10 minutes before slicing. This step ensures a significantly juicier and more tender steak.
7. Garlic Butter Variations: While the classic garlic butter is fantastic, feel free to experiment with variations. Add a pinch of red pepper flakes for a touch of heat. Incorporate other fresh herbs like parsley or chives. For a richer flavor, use browned butter instead of regular melted butter. You can also add a splash of lemon juice or Worcestershire sauce to the butter for added complexity.
8. Pan Sauce from Drippings: Don’t discard the flavorful pan drippings! After removing the steak, you can easily create a quick pan sauce. Deglaze the pan with a splash of red wine or beef broth, scraping up any browned bits (fond) from the bottom. Let it simmer briefly to reduce and intensify the flavors. This pan sauce can be drizzled over the steak for an extra layer of deliciousness.

Frequently Asked Questions (FAQ)

Q1: What is the best cut of steak for pan-searing?

A: For pan-searing, cuts like Ribeye, New York Strip, and Filet Mignon are excellent choices. They are tender cuts with good marbling, which helps them stay juicy and flavorful when cooked at high heat. Ribeye is known for its rich flavor due to its higher fat content, New York Strip offers a good balance of flavor and tenderness, and Filet Mignon is incredibly tender but milder in flavor. Choose based on your preference for flavor and texture.

Q2: How do I know when my pan is hot enough for searing?

A: A properly heated pan is essential for a good sear. Place your pan over medium-high heat and let it heat gradually. You’ll know it’s hot enough when it starts to lightly smoke or when a drop of water flicked into the pan sizzles and evaporates almost immediately. Avoid overheating to the point where the oil smokes excessively, as this can impart a burnt flavor.

Q3: How long should I sear steak for medium-rare?

A: For a 1-1.5 inch thick steak cooked to medium-rare, sear for approximately 3-4 minutes per side over medium-high heat. Then, reduce the heat to medium and baste with garlic butter for another 2-4 minutes, or until the internal temperature reaches 130-135°F (54-57°C). Use a meat thermometer to ensure accuracy.

Q4: Can I use frozen steak for this recipe?

A: While it’s always best to use thawed steak for optimal cooking and texture, you can cook steak from frozen in a pan. However, it requires a slightly different technique. You’ll need to sear it at a lower temperature for a longer time to ensure it cooks through without burning the outside. It’s generally recommended to thaw steak in the refrigerator overnight for the best results.

Q5: What if I don’t have fresh herbs for the garlic butter?

A: Fresh herbs add a wonderful dimension to the garlic butter, but if you don’t have fresh thyme and rosemary, you can use dried herbs. Use about 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary as a substitute. You can also use other dried herbs like oregano or Italian seasoning for a different flavor profile. Alternatively, simply use garlic butter without herbs for a classic flavor.

Q6: How do I store leftover pan-seared steak?

A: To store leftover pan-seared steak, let it cool completely to room temperature first. Then, wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. Store it in the refrigerator for up to 3-4 days.

Q7: How do I reheat leftover pan-seared steak without drying it out?

A: Reheating steak can be tricky as it tends to dry out. The best way to reheat steak is gently. You can slice the steak and reheat it in a skillet over low heat with a little bit of beef broth or water to keep it moist. Alternatively, you can reheat it in the oven at a low temperature (around 250°F or 120°C) wrapped in foil with a little broth for about 15-20 minutes, or until heated through. Avoid microwaving, as it can make the steak tough and rubbery.

Q8: Can I make garlic butter ahead of time?

A: Yes, you can definitely make garlic butter ahead of time. In fact, making it in advance allows the flavors to meld together even more beautifully. Prepare the garlic butter as instructed, and then store it in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to cook, simply melt the garlic butter and use it as directed in the recipe. You can also freeze garlic butter for longer storage.

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