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The Perfect Pan Seared Steak is juicy, tender and delicious! Learn how to make the perfect steak every time by following some easy techniques.
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5 from 3 votes

Perfect Pan Seared Steak with Garlic Herb Butter

The Perfect Pan Seared Steak is juicy, tender and delicious! Learn how to make the perfect steak every time by following some easy techniques.
This serves 2 people minimum.
Course Dinner, Main Course
Cuisine American
Keyword pan seared steak
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2 servings
Calories 694kcal


  • 2 rib-eye or New York strip steaks 1 1/4- inch thick and about 12-14 ounces each
  • Salt and ground black pepper
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 2 sprigs of rosemary
  • 2 garlic cloves, peeled and smashed

Garlic Herb Butter (optional)

  • 4 tablespoons unsalted butter, softened
  • 1 clove garlic, minced or pressed
  • 1 tablespoon minced fresh herbs (parsley, thyme, rosemary)
  • Pinch of salt
  • Pinch of ground black pepper


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).

The Steak

  • Pat the steaks dry with paper towels and season liberally with salt and ground black pepper. If time permits, let the steaks sit at room temperature for 15 to 30 minutes.
  • Heat a large cast iron skillet (or heavy stainless steel skillet) over medium-high heat until hot. 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 brown crust has formed, about 4 minutes, using kitchen tongs flip the steaks and cook for about 3 additional minutes. Holding each steak with kitchen tongs, quickly turn each steak on its sides, to sear the edges (about 1-2 minutes).
  • Reduce the heat to medium low and add the butter, rosemary, and garlic. Tilt the skillet so the butter pools to one side of the skillet. Spoon the butter over the steaks and continue to cook 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 herb butter (if desired), or spoon some of the butter from the skillet over the steaks.


Steak Temperatures:
Pull the Steak: 120 degrees
Serving Temperature: 125 degrees
Pull the Steak: 125 degrees
Serving Temperature: 130 degrees
Pull the Steak: 135 degrees
Serving Temperature: 140 degrees


Calories: 694kcal | Protein: 45g | Fat: 57g | Saturated Fat: 22g | Cholesterol: 167mg | Sodium: 217mg | Potassium: 605mg | Vitamin A: 385IU | Calcium: 16mg | Iron: 3.9mg