Pan Seared Steak with Garlic Herb Butter

Pan seared steak topped with garlic herb butter served with roasted potatoes on a plate.

5 from 7 reviews

Pan Seared Steak with Garlic Herb Butter

This Pan Seared Steak recipe with garlic herb butter and delicious pan juices always turns out tender, juicy and incredibly flavorful, just like the ones served at your favorite restaurant or steakhouse.

Course Dinner, Main Course

Cuisine American

Keyword pan seared steak, pan seared steak recipe

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 432kcal

Author Chef Kathy McDaniel

Ingredients

2 (12-ounces) ribeye steak or New York strip steaks about 1 1/4 to 1 1/2 -inch thick
Salt and ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter (or salted)
2 sprigs fresh rosemary
2 whole garlic cloves, peeled and lightly smashed

Garlic Herb Butter (optional)

4 tablespoons unsalted butter, softened
1 clove fresh garlic, minced or pressed
1 tablespoon minced fresh herbs such as parsley, thyme and/or rosemary
Pinch of salt
Pinch of ground black pepper

Instructions

Make the Herb Butter

In a small bowl, mix together the herb butter ingredients until well combined. Transfer the herb butter to a piece of parchment paper or plastic wrap and shape it into a log. Refrigerate until ready to use. You can store it in the fridge for up to 1 week).

Steak - Stove top Method

Bring your steak to room temperature and pat steaks dry with paper towels. Any excess moisture outside of the steaks will prevent a perfect sear.
Season steaks liberally with salt and black pepper right before cooking or if time permits, salt the steaks 40 minutes to 24 hours before cooking (more about why in the post) and season with black pepper right before cooking.
Heat a cast iron skillet or heavy stainless steel skillet over medium-high heat. Add the oil and swirl the skillet to coat the bottom. When the oil is hot, add the steaks to the skillet.
Sear the steaks on the first side until a nice, deep golden brown crust has formed, about 3 to 4 minutes. Using kitchen tongs, flip the steaks and cook for about 3 additional minutes. If your steak has a fatty layer around the edges, using kitchen tongs, turn each steak on its sides to sear the edges (this should take about 1 to 2 minutes).
Reduce the heat to medium-low and add the butter, rosemary, and garlic. After about 30-45 seconds, tilt the skillet so the butter pools to one side of the skillet. Spoon the butter over the steaks to baste them, and continue cooking and basting until the steaks are about 5-10 degrees away from the desired doneness. (The steaks' temperature will continue to rise 5-10 degrees while they rest).
Remove from the heat and transfer to a cutting board or plate and loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving.
Serve topped with garlic herb steak butter optional), or spoon some of the basting flavored butter from the skillet over the steaks.

Stovetop and Oven Method

Preheat the oven to 400ºF
Follow the instructions above up to searing the meat edges.
Next, reduce the heat to medium-low and add the butter, rosemary, and garlic. Carefully, swirl the pan a bit so the butter mixes in with the oil. Place the skillet in the oven for about 3 – 4 minutes or until desired temperature is reached.
Transfer steaks to a cutting board or plate. Loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving. Serve topped with the garlic herb butter.

Notes

This recipe makes two large ribeye or New York strip steaks of approximately 12 ounces each (total 1.5 pounds). This can serve 2 to 4 people. Nutrition facts are based on 2 servings.
You can use filet mignon instead of ribeye or New York strip steaks. This recipe will make four (6-ounces) filet mignons (or a total of 1.5 pounds)
If you are trying to flip your steak but it’s sticking to the bottom of the pan, don’t fight it! That means the steak is not ready to be flipped yet! It will release when ready.
When pan searing 2 or more steaks in a pan, leave some room between them (1-2 inches) so you don't overcrowd the pan.
You can spoon some of the basting flavored butter over the steak when serving.
To ensure the meat is cooked perfectly, remove it from the heat when the internal temperature is 5 to 10 degrees below your desired doneness.
Cooking times are an estimate and will vary depending on the thickness of the steak. For accuracy, always use a meat thermometer.

Nutrition