Pan Seared Steak Garlic Butter (Print Version)
Juicy steak seared to perfection with garlic butter and herbs for a tender, flavorful meal any night.
# What You'll Need:
→ Steak
01 -
2 bone-in ribeye or sirloin steaks, each 1.25 to 1.5 inches thick (about 16 oz each), well-marbled
→ Seasoning
02 -
2 teaspoons kosher salt
03 -
1 teaspoon freshly ground black pepper
→ For Searing
04 -
2 tablespoons canola oil or avocado oil
→ Garlic Butter Baste
05 -
4 tablespoons unsalted butter
06 -
3 large fresh garlic cloves, crushed
07 -
3 sprigs fresh thyme or rosemary
# Steps to Follow:
01 -
Remove the steaks from the refrigerator and let them sit at room temperature for 30 to 60 minutes before cooking to promote even doneness.
02 -
Blot both sides of the steaks thoroughly with paper towels to remove surface moisture for optimal browning.
03 -
Generously season both sides of the steaks with kosher salt and black pepper. Allow steaks to rest at room temperature at least 30 minutes to absorb seasoning.
04 -
Set a large cast iron skillet over medium-high and heat until just smoking, about 5 minutes. Test with a water droplet—if it sizzles vigorously, the pan is ready.
05 -
Add canola or avocado oil and swirl to evenly coat the bottom. Place steaks in the skillet, laying them away from you. Do not move steaks for 4 to 5 minutes to develop a deep golden crust.
06 -
Turn steaks using tongs and sear the reverse side for another 4 to 5 minutes to achieve an even crust.
07 -
Reduce heat to medium. Add unsalted butter, crushed garlic cloves, and herb sprigs to the pan. Once the butter melts and foams, tilt the skillet and use a spoon to baste steaks continuously with the aromatic butter for 1 to 2 minutes.
08 -
Transfer steaks to a cutting board and let them rest, loosely covered with foil, for 5 to 10 minutes before slicing to retain juices and tenderness.
# Additional Notes:
01 -
Allowing steak to reach room temperature before cooking promotes even cooking from edge to center and minimizes overcooking.
02 -
Crushing, not mincing, garlic prevents burning during basting and releases deeper flavor into the butter.