The Perfect Pan Seared Steak with Garlic Butter Recipe You’ll Love

A perfectly pan seared steak can turn an ordinary dinner into a culinary adventure that sparks joy at your table.

Skilled home cooks know the secret lies in selecting quality beef and mastering temperature control.

Beef enthusiasts appreciate the rich, caramelized exterior that locks in succulent flavors through precise cooking techniques.

Salt and pepper become your primary allies in creating restaurant-worthy results right in your kitchen.

Melted garlic butter adds a luxurious finishing touch that elevates each tender bite to new heights of deliciousness.

Crisp edges and a juicy center await you with this straightforward method that guarantees mouthwatering success.

You can transform an everyday meal into an extraordinary dining experience with just a few simple steps.

Why Pan Seared Steak with Garlic Butter Stands Out

• Learn a professional cooking method that transforms simple ingredients into a restaurant-quality steak with minimal kitchen skills.
• Enjoy a mouthwatering steak infused with rich garlic butter and aromatic thyme, creating an incredible taste experience in just minutes.
• Perfect for romantic dinners, special celebrations, or a quick gourmet meal that impresses without complicated preparation steps.
• Achieve high-end restaurant-style results at home using basic ingredients and a simple pan-searing technique that saves money on dining out.

Ingredients You Need for Pan Seared Garlic Butter Steak

• Steak: High-quality beef cut for searing.

• Salt, Black Pepper: Classic steak flavor enhancers.

• Canola Oil: High smoke point for perfect sear.
• Butter, Crushed Garlic, Thyme: Rich, herbaceous flavor boost.

Cooking Steps for the Perfect Garlic Butter Steak

Step 1: Prep the Steak

Pull your steaks out of the refrigerator and let them sit at room temperature.

This helps the meat cook more evenly and develop a beautiful crust.

Step 2: Dry and Season

Grab paper towels and completely dry the steaks.

Sprinkle salt and black pepper generously over both sides, creating a delicious flavor coating.

Step 3: Heat the Cooking Surface

Place a cast iron skillet or heavy pan on the stove.

Crank the heat to medium-high and let it get scorching hot.

The pan should be smoking slightly when it’s ready.

Step 4: Oil the Pan

Pour canola oil into the hot pan, swirling to create an even layer that will help develop a perfect golden-brown exterior on the steak.

Step 5: Sear the First Side

Gently place steaks into the pan.

Listen for that amazing sizzle!

Let them cook undisturbed for 4-5 minutes to create a gorgeous caramelized crust.

Step 6: Flip and Sear

Use tongs to carefully flip the steaks.

Cook the second side for another 4-5 minutes until a rich brown color develops.

Step 7: Add Flavor Boosters

• Butter
• Crushed garlic
• Fresh thyme

Step 8: Create Flavor Magic

Tilt the pan slightly and use a spoon to repeatedly pour the bubbling garlic butter over the steaks.

This technique adds incredible depth of flavor.

Step 9: Check Doneness

• Rare: 120°F
• Medium-rare: 130°F
• Medium: 140°F
• Medium-well: 150°F
• Well done: 160°F and above

Step 10: Rest and Serve

Transfer steaks to a cutting board.

Let them rest for 5-10 minutes.

This crucial step allows juices to redistribute, ensuring a juicy, tender bite every time.

Best Tips for Juicy Pan Seared Steak at Home

• Take steaks out of the refrigerator 30-60 minutes before cooking to ensure even cooking and a perfect sear.
• Use paper towels to remove excess moisture, helping create a beautiful golden-brown exterior when searing.
• Preheat cast iron skillet to medium-high heat and listen for that satisfying sizzle when steak hits the pan – this means you're developing a delicious crust.
• In the final cooking minute, add butter, garlic, and thyme to infuse extra flavor and create a rich, aromatic finish to your steak.
• Allow steaks to rest 5-10 minutes after cooking, letting juices redistribute for a more tender and flavorful bite.

Storing and Reheating Leftover Garlic Butter Steak

• Store leftover steak in an airtight container, placing wax paper between slices to prevent sticking. Consume within 3-4 days for best quality.
• Wrap individual steak portions tightly in plastic wrap, then place in freezer bags. Freeze up to 2-3 months. Remove excess air to prevent freezer burn.
• Preheat oven to 250°F. Place steak on a wire rack over a baking sheet. Warm for 15-20 minutes until heated through, preventing dryness.
• Quickly sear cold steak in a hot skillet with a touch of oil for 1-2 minutes per side. Keep heat medium-high to maintain moisture and prevent overcooking.

What to Serve with Garlic Butter Pan Seared Steak

• Savor Complementary Flavor Companions: Classic Red Wine Pairing: A bold cabernet sauvignon or robust merlot perfectly complements the rich, meaty profile of pan-seared steak, enhancing its deep umami flavors and cutting through the protein's richness.
• Elevate with Herbal Sides: Roasted rosemary potatoes or grilled asparagus with fresh thyme create a harmonious flavor bridge, mirroring the herb notes already present in the garlic butter and adding earthy undertones to the meal.
• Create Textural Contrast: Crisp blue cheese salad with arugula and toasted walnuts provides a tangy, crunchy counterpoint to the tender, juicy steak, balancing the plate's overall sensory experience with bright, zesty elements.
• Match Beverage Complexity: Craft dark beer like a stout or porter offers malty, complex notes that stand up to the steak's intense flavor, creating a satisfying depth that complements the meat's caramelized exterior and tender interior.

Garlic Butter Steak Variations for a Twist

• Lean Protein Variation: Use chicken breast or turkey steak instead of beef for a lower-fat protein option with similar cooking techniques.
• Vegetarian Steak Alternative: Replace meat with thick-cut portobello mushrooms or marinated tofu steaks, maintaining the same seasoning and searing method for a plant-based version.
• Herb-Infused Variation: Experiment with different herb combinations like rosemary, sage, or oregano instead of thyme to create unique flavor profiles while keeping the core cooking technique.
• Low-Sodium Version: Substitute salt with herb blends or salt-free seasoning mixes, using fresh cracked pepper and dried herbs to enhance flavor without increasing sodium content.

FAQs

• Why is it important to pat the steaks dry before cooking?

Patting steaks dry removes excess moisture, which helps create a perfect golden-brown crust and ensures a better sear by preventing steaming.

• Can I use a different type of pan if I don't have a cast iron skillet?

Yes, you can use a heavy-bottomed stainless steel or carbon steel pan that can withstand high heat and distribute temperature evenly.

• How do I know if my pan is hot enough for searing?

The pan is ready when a drop of water sizzles and evaporates immediately upon contact, indicating it’s at the right temperature for a perfect sear.

• What's the purpose of basting the steak with garlic butter?

Basting adds extra flavor, helps create a rich golden color, and keeps the steak moist by continuously coating it with flavorful melted butter during the final cooking stages.

Perfect Pan Seared Steak with Garlic Butter Recipe

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4.5 from 8 reviews

• Total Time: 1 hour
• Yield: 2 1x

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Description

Sizzling Garlic Butter Pan Seared Steak promises a culinary journey of flavor and tenderness. Mouthwatering beef meets rich, melted butter, creating a restaurant-quality meal you can easily craft at home.

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Ingredients

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Steak Ingredients:

• 2 ribeye or sirloin steaks (1-inch thick, about 8 ounces/226 grams each)
• Salt (to taste)
• Black pepper (to taste)

Cooking Fat:

• 1 tablespoon canola oil (or avocado oil)

Garlic Butter Ingredients:

• 3 tablespoons (45 milliliters) unsalted butter
• 3 cloves garlic (crushed)
• 1 sprig fresh thyme (or rosemary)
• Red pepper flakes (optional, to taste)

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Instructions

1. Extract steaks from refrigerator 30-60 minutes prior to cooking, allowing them to reach ambient temperature for even heat distribution.
2. Thoroughly desiccate steaks using absorbent paper, eliminating excess moisture to facilitate optimal caramelization.
3. Generously distribute kosher salt and cracked pepper across both surfaces of the meat.
4. Heat cast iron skillet over medium-high flame until surface becomes scorching hot.
5. Introduce canola oil, rotating pan to create uniform coating.
6. Gently deposit steaks into sizzling skillet, maintaining sufficient spacing between cuts to prevent steaming.
7. Allow initial side to develop rich mahogany crust without disturbance, approximately 4-5 minutes.
8. Employ tongs to execute precise flip, searing opposite surface with equivalent duration.
9. During final cooking moments, incorporate butter, crushed garlic, and fragrant thyme into pan.
10. Tilt skillet and utilize spoon to continually bathe steaks with aromatic garlic-infused butter.
11. Verify internal temperature using precision meat thermometer:
12. Target 120°F for rare
13. 130°F for medium-rare
14. 140°F for medium
15. 150°F for medium-well
16. 160°F and higher for well-done preparation.
17. Transfer steaks onto wooden cutting surface, allowing 5-10 minutes resting period.
18. Slice against grain to maximize tenderness and preserve succulent internal moisture.

Notes

• Select a high-quality steak like ribeye or New York strip with good marbling for maximum flavor and tenderness.
• Choose grass-fed beef for a richer, more complex taste profile with enhanced nutritional benefits.
• Use a meat thermometer to guarantee precise doneness and prevent overcooking, which can dry out the steak.
• Allow steaks to rest after cooking so internal juices redistribute, creating a more succulent and tender eating experience.

• Prep Time: 50 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 675
• Sugar: 0 g
• Sodium: 60 mg
• Fat: 54 g
• Saturated Fat: 22 g
• Unsaturated Fat: 31 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 48 g
• Cholesterol: 150 mg