Crispy Pan Seared Steak with Garlic Butter (Print Version)

Achieve a restaurant-quality pan seared steak with garlic butter at home. My simple method ensures a juicy, flavorful crust every time.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ The Main Event

01 - Steak (1-inch thick ribeye, sirloin, or New York strip)
02 - Olive Oil (1-2 tablespoons, high smoke point)

→ Flavor Boosters & Aromatics

03 - Unsalted Butter (4 tablespoons)
04 - Garlic Cloves (4-5, smashed)
05 - Fresh Rosemary Sprigs (2-3) or Thyme

→ Seasonings for That Perfect Crust

06 - Flaky Sea Salt (to taste)
07 - Freshly Ground Black Pepper (to taste)

# Instructions:

01 - First things first, take your steak out of the fridge about 30-60 minutes before you plan to cook it. This helps it come to room temperature, which means more even cooking, trust me. Pat it *super* dry with paper towels. I can't stress this enough! Moisture is the enemy of a good sear, and I learned that the hard way with a soggy, steamed-not-seared steak once, oops. Season generously on all sides with flaky sea salt and freshly ground black pepper. Don't be shy; a good crust needs good seasoning!
02 - Place your trusty cast iron skillet (or any heavy-bottomed pan) over medium-high heat. Let it get screaming hot for about 3-5 minutes. You want to see wisps of smoke. This is critical for the crust! Add the olive oil and swirl to coat the pan. If the oil isn't shimmering and almost smoking, your pan isn't hot enough, and you'll miss out on that beautiful brown crust. I once pulled the trigger too early, and my steak just sat there, looking sad and grey.
03 - Carefully place your seasoned steak into the hot skillet. It should sizzle immediately, a glorious sound! Don't touch it for 2-3 minutes. Seriously, resist the urge to peek or move it. This is where the magic of the crust happens. You'll smell that incredible caramelized scent. Flip it once you see a deep, golden-brown crust forming. For medium-rare, I usually do 2-3 minutes per side. For thicker cuts or different doneness, adjust accordingly.
04 - After flipping, reduce the heat to medium. Add the butter, smashed garlic cloves, and fresh rosemary (or thyme) sprigs to the pan. Once the butter is melted and fragrant, tilt the pan slightly and, using a spoon, continuously baste the steak with the garlic herb butter. This infuses it with so much flavor and helps it cook evenly. I always get a little messy here, butter flying everywhere, but it's worth it for that incredible aroma!
05 - Continue basting for another 2-4 minutes, or until your steak reaches your desired doneness. I always use a meat thermometer – it’s a game-changer! For medium-rare, aim for 125-130°F (52-54°C) while it's still in the pan, as it will continue to cook as it rests. I used to guess, and let's just say some steaks were well-done surprises. Pull it off a few degrees before your target temp.
06 - Transfer the pan seared steak to a cutting board and let it rest for at least 5-10 minutes. This step is non-negotiable! Resting allows the juices to redistribute throughout the meat, keeping it tender and juicy. If you cut into it too soon, all those delicious juices will run out onto your board, and no one wants a dry steak. I've made this mistake so many times in my eagerness, and it's always a regret. Slice against the grain, and serve immediately with that amazing pan sauce poured over!

# Notes:

01 - Always, always pat your steak dry before seasoning. Seriously, it's the secret to that beautiful crust.
02 - Leftover steak is fantastic cold in salads, but reheating can be tricky; gentle heat is key.
03 - No fresh herbs? Garlic powder and onion powder work in a pinch for the butter baste, use half the amount.
04 - Let it rest! Seriously, give your steak 5-10 minutes after cooking to redistribute juices for maximum tenderness.

# Tools You'll Need:

01 - Cast iron skillet (or heavy-bottomed pan)
02 - Tongs
03 - Meat thermometer
04 - Spoon

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 35g
Total Carbohydrate: 2g
Protein: 30g

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