Why You’ll Love This Recipe
Pan Seared Steak with Garlic Butter is the definition of simple perfection. With just a handful of ingredients and one skillet, you can achieve a beautifully caramelized crust, a juicy interior, and rich, buttery flavour that rivals any steakhouse. This recipe focuses on technique rather than complexity, letting the natural quality of the steak shine while garlic butter adds depth and indulgence. What I love most about this method is how reliable it is. I have made this steak countless times, and even when I once softened the butter with a splash of almond milk to mellow the richness, the result was still silky and delicious. Whether you are preparing a special dinner or an elevated weeknight meal, this pan seared steak delivers bold flavour, confidence, and restaurant-quality results every time.
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Pan Seared Steak with Garlic Butter: A Simple Steakhouse Classic Made at Home
- Total Time: 15 mins
- Yield: 2 servings
- Diet: Halal
Description
Perfectly pan-seared steak finished with rich garlic butter for a juicy, flavorful, steakhouse-style meal made at home.
Ingredients
- 2 ribeye or sirloin steaks (1–1.5 inches thick)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter
- 4 garlic cloves, smashed
- 2 sprigs fresh thyme or rosemary (optional)
Instructions
- Remove steaks from the refrigerator 30 minutes before cooking and pat dry.
- Season both sides generously with salt and black pepper.
- Heat a heavy skillet (cast iron preferred) over high heat and add olive oil.
- Once hot, add steaks and sear for 3–4 minutes without moving.
- Flip steaks and cook another 3–4 minutes.
- Add butter, garlic, and herbs to the pan.
- Tilt pan and spoon melted garlic butter over steaks for 1–2 minutes.
- Remove steaks when desired doneness is reached.
- Rest steaks for 5 minutes before serving.
Notes
- Use a meat thermometer for accuracy (130°F medium-rare).
- Do not overcrowd the pan.
- Let steaks rest to retain juices.
- Serve with mashed potatoes or roasted vegetables.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pan-Searing
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (ribeye, sirloin, or strip steak)
The star of the dish. These cuts sear beautifully and remain tender and juicy when cooked properly.
Butter
Butter forms the base of the garlic butter, adding richness and helping baste the steak during cooking.
Garlic
Fresh garlic infuses the butter with deep, aromatic flavour that complements the beef.
Olive oil
Used to prevent the butter from burning and to help achieve a strong sear.
Salt
Essential for drawing out flavour and creating a delicious crust.
Black pepper
Adds warmth and subtle spice that balances the richness of the butter.
Fresh herbs (thyme or rosemary)
Optional but highly recommended for an aromatic, steakhouse-style finish.
Directions
Remove the steak from the refrigerator at least 20 minutes before cooking to allow it to come to room temperature. Pat it dry thoroughly with paper towels; this step is crucial for achieving a proper sear. Season both sides generously with salt and black pepper.
Heat a heavy skillet, preferably cast iron, over medium-high heat. Add olive oil and allow it to heat until shimmering. Place the steak in the pan and let it sear undisturbed for several minutes until a deep golden-brown crust forms. Flip the steak and cook the second side until browned.
Reduce the heat slightly and add butter, garlic, and fresh herbs to the pan. As the butter melts, tilt the skillet and spoon the garlic butter continuously over the steak. This basting process infuses flavour and helps cook the steak evenly. Continue cooking until the steak reaches your desired doneness.
Remove the steak from the pan and let it rest for at least five minutes before slicing. Resting allows the juices to redistribute, ensuring a tender and juicy steak. Spoon any remaining garlic butter over the top before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 2 people.
Preparation time: 10 minutes
Cooking time: 10 minutes
Resting time: 5 minutes
Total time: 25 minutes
Storage/reheating
Store leftover steak in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat with a small amount of butter to prevent drying out. Avoid microwaving, as it can toughen the steak. Leftover steak is also excellent sliced thin and served cold in salads or sandwiches.
Variations and Customizations
Herb Butter Steak
Mix chopped parsley, thyme, and rosemary into softened butter for extra flavour.
Spicy Garlic Butter
Add red pepper flakes or cayenne to the butter for heat.
Lemon Garlic Steak
Finish with a squeeze of fresh lemon juice to brighten the richness.
Peppercorn Steak
Crust the steak with cracked black pepper for a bold, steakhouse-style bite.
Steak with Mushroom Butter
Top with sautéed mushrooms folded into the garlic butter.
Dairy-Free Version
Use olive oil and dairy-free butter alternatives.
Steak with Blue Cheese Butter
Add crumbled blue cheese to the butter for a rich, tangy finish.
Reverse Sear Method
Finish the steak in the oven after searing for thicker cuts.
Garlic-Clove Crusted Steak
Leave garlic cloves whole for a milder, sweeter garlic flavour.
Steak Bites Version
Cut steak into cubes and sear quickly for a shareable option.
FAQs
What is the best pan for searing steak?
A cast iron skillet is ideal because it retains heat evenly.
How do I know when my steak is done?
Use a meat thermometer or test firmness. Medium-rare is about 130–135°F.
Should I use butter or oil first?
Start with oil to prevent burning, then add butter later for flavour.
Why do I need to rest the steak?
Resting keeps the juices inside the meat instead of spilling out.
Can I cook steak without herbs?
Yes, herbs are optional but add aroma and depth.
How thick should the steak be?
At least 1 inch thick for best searing results.
Can I season the steak earlier?
Yes, seasoning 30–60 minutes ahead enhances flavour.
Why didn’t my steak get a crust?
The pan may not have been hot enough, or the steak was too wet.
Can I use frozen steak?
It is best to thaw fully before cooking for even results.
Is this method suitable for beginners?
Yes, this is one of the most straightforward and reliable steak techniques.
Conclusion
Pan Seared Steak with Garlic Butter is a timeless recipe that proves exceptional flavour does not require complicated steps. With a hot pan, quality steak, and a simple garlic butter finish, you can create a dish that feels luxurious, satisfying, and confidently executed. Whether served with vegetables, potatoes, or enjoyed on its own, this classic steak recipe is one every home cook should master.
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