Go Back
Pan-Seared Steak With Garlic Butter

Pan-Seared Steak With Garlic Butter - Easy Family Meal

There’s something magical about cooking steak, especially when garlic butter is involved. The sizzle, the aroma, and the satisfying doneness are only part of the enjoyment. 
I’ll share my journey on perfecting the pan-seared steak, complete with garlic butter, to ensure it becomes a staple at your dinner table. 
This dish is not just food; it’s an experience. So roll up your sleeves, and let’s turn your kitchen into a steak haven.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 433
Ingredients Method Notes

Ingredients
  

  • 2 fresh thyme sprigs
  • 2 steaks, Ribeye or New York strip
  • 2 tablespoons unsalted butter
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon finely chopped shallots
  • 1 tablespoon neutral cooking oil
  • 3/4 teaspoon freshly cracked black pepper
  • 1 garlic clove, peeled and gently crushed

Method
 

Step 1: Prepare the Steak
  1. Take the steaks out of the fridge about 30 minutes before cooking. Allowing them to come to room temperature ensures even cooking. 
    Pat them dry with paper towels to remove moisture for better searing. Season liberally with salt and pepper on both sides.
Step 2: Heat the Pan
  1. Use a heavy skillet, preferably cast iron, for optimal heat retention. Heat the skillet over medium-high heat and add the neutral cooking oil. You want the oil to shimmer, indicating it’s ready.
Step 3: Sear the Steak
  1. Place the steaks in the hot pan, laying them away from you to avoid splattering. Don’t move them around for the first few minutes; let them sear properly. After 4-5 minutes, check for a nice crust; if it lifts easily, it’s time to flip.
Step 4: Add Garlic and Butter
  1. Once flipped, add the unsalted butter, garlic, shallots, and thyme to the pan. As the butter melts, spoon it over the steak. This basting technique infuses flavor and moisture.
Step 5: Cook to Desired Doneness
  1. Use a meat thermometer for the best results. Aim for 130°F for medium-rare and 140°F for medium. This usually takes about 3-4 minutes after flipping.
Step 6: Rest Before Serving
  1. Transfer the steak to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute. You wouldn't want to cut into it too soon; trust me, it will be worth the wait.

Notes

  • Quality Matters: Choose good-quality meat from a reliable source. Grass-fed options often have more flavor.
  • Don’t Crowd the Pan: If cooking multiple steaks, do it in batches. Overcrowding can lower the temperature, preventing the tasty crust.
  • Let it Rest: Patience pays off; resting helps keep your steak juicy.
  • Use a Meat Thermometer: If you’re unsure about doneness, this tool takes the guesswork out.
  • Experiment with Flavors: Play around with different herbs and additional flavors like rosemary or crushed red pepper.