Pan Seared Steak with Garlic Butter
Pan-seared steak with garlic butter is one of those timeless recipes that proves simple ingredients can create unforgettable flavor. With a golden, crusty exterior and a tender, juicy center, this steak delivers restaurant-quality results right from your kitchen. Whether you’re cooking a cozy dinner for two or preparing an impressive meal for guests, this recipe is reliable, fast, and deeply satisfying.
Unlike grilling, pan searing gives you full control over heat and doneness. When finished with garlic butter and fresh herbs, the steak becomes rich, aromatic, and irresistibly flavorful.
Why Pan-Seared Steak Works So Well
The secret to a perfect pan-seared steak lies in high heat and proper timing. A hot skillet triggers the Maillard reaction, resulting in a deeply browned crust that locks in juices. Butter added at the end enhances flavor without burning, while garlic and herbs infuse the steak with savory depth.
This method is also versatile. You can use different cuts of beef, easily adjust the seasoning, and cook year-round without needing outdoor equipment.
Best Cuts of Steak for Pan Searing
Not all steaks are created equal. For the best results, choose cuts that are well-marbled and at least one inch thick.
Top choices include:
Ribeye – Rich, juicy, and full of flavor
- New York strip – Balanced texture and beefy taste
- Filet mignon – Tender and lean
- Sirloin – Budget-friendly with good flavor
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Thicker steaks sear better and cook more evenly, making them ideal for this method.
Ingredients You’ll Need
This recipe relies on simple, high-quality ingredients:
- Steak (ribeye, strip, or filet)
- Salt and freshly ground black pepper
- High-smoke-point oil (avocado or canola)
- Unsalted butter
- Garlic cloves, lightly smashed
- Fresh herbs such as thyme or rosemary
Because the ingredient list is short, quality matters. Fresh garlic and real butter make a noticeable difference.
Preparing the Steak
Before cooking, let the steak sit at room temperature for about 30 minutes. This helps it cook evenly. Pat it dry thoroughly with paper towels—this step is crucial for creating a crispy crust.
Season generously with salt and pepper on both sides just before cooking. Avoid over-seasoning; the natural flavor of the beef should shine.
How to Pan Sear the Steak
Heat a heavy skillet, preferably cast iron, over high heat until it’s very hot. Add oil and swirl to coat the pan. Place the steak in the skillet and do not move it for several minutes. This allows the crust to form.
Flip the steak once a deep brown crust develops. Reduce the heat slightly, then add butter, garlic, and herbs. As the butter melts, tilt the pan and spoon the garlic butter over the steak repeatedly. This basting step adds moisture and rich flavor.
Cooking Times and Doneness Guide
Cooking time depends on thickness and preference:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
Use a meat thermometer for accuracy. Remember, the steak will continue cooking slightly while resting.
The Importance of Resting
Once cooked, transfer the steak to a plate and let it rest for 5–10 minutes. Resting allows the juices to redistribute, ensuring every bite is tender and juicy. Skipping this step can cause juices to run out when slicing.
Garlic Butter Flavor Boost
Garlic butter is what takes this steak to the next level. The combination of melted butter, aromatic garlic, and herbs creates a rich sauce that coats the steak beautifully. You can spoon extra butter over the steak just before serving for even more flavor.
For variation, try adding:
- A squeeze of lemon for brightness
- Crushed red pepper for heat
- A touch of Dijon mustard for depth
Serving Suggestions
Pan-seared steak pairs well with a wide range of sides:
- Mashed or roasted potatoes
- Steamed asparagus or green beans
- Simple side salad
- Garlic bread or crusty rolls
Keep sides simple to let the steak shine.
Common Mistakes to Avoid
Avoid these pitfalls for the best results:
- Cooking cold steak straight from the fridge
- Using a pan that isn’t hot enough
- Moving the steak too early
- Adding butter too soon, causing it to burn
- Skipping the resting step
Each step plays a role in achieving the perfect steak.
Storage and Reheating Tips
Leftover steak can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat with a bit of butter to prevent drying out. Avoid microwaving, as it can make the steak tough.
Final Thoughts
Pan-seared steak with garlic butter is a classic recipe that never goes out of style. It’s simple, fast, and delivers bold, satisfying flavor every time. Once you master this technique, you’ll have a go-to steak recipe that works for both everyday meals and special occasions.
With just a few ingredients and the right method, you can enjoy steakhouse-quality results at home—crispy on the outside, juicy on the inside, and finished with rich garlic butter that makes every bite unforgettable.
Final Thoughts
Pan-seared steak with garlic butter is a classic recipe that never goes out of style. It’s simple, fast, and delivers bold, satisfying flavor every time. Once you master this technique, you’ll have a go-to steak recipe that works for both everyday meals and special occasions.
With just a few ingredients and the right method, you can enjoy steakhouse-quality results at home—crispy on the outside, juicy on the inside, and finished with rich garlic butter that makes every bite unforgettable.
Frequently Asked Questions
What is the best cut of steak for pan searing?
Ribeye, New York strip, filet mignon, and sirloin are ideal because they sear well and stay tender.
Ribeye, New York strip, filet mignon, and sirloin are ideal because they sear well and stay tender.
How do you get a perfect crust on pan seared steak?
Pat the steak dry, use a very hot pan, and avoid moving it while it sears.
Pat the steak dry, use a very hot pan, and avoid moving it while it sears.
When should butter be added when cooking steak?
Add butter near the end of cooking to prevent burning and boost flavor.
Add butter near the end of cooking to prevent burning and boost flavor.
How long should a steak rest after pan searing?
Let the steak rest for 5–10 minutes so the juices redistribute evenly.
Let the steak rest for 5–10 minutes so the juices redistribute evenly.
Can I cook pan seared steak without cast iron?
Yes, any heavy-bottomed skillet works, though cast iron gives the best sear.
Yes, any heavy-bottomed skillet works, though cast iron gives the best sear.