This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.
Recipe by Natasha of NatashasKitchen.com on April 14, 2020
Prep time: PT5M
Cook time: PT15M
Total time: PT20M
Rating
4.99 stars (611 reviews)
Keywords
garlic butter steak, pan seared steak, steak recipes
Ingredients
2 lbs New York Strip Steaks (2 steaks) (or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick))
1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil)
1 1/2 tsp sea salt
1 tsp black pepper (freshly ground)
2 Tbsp unsalted butter
2 cloves garlic (peeled and quartered)
1 sprig fresh rosemary
Categories
Dinner
Main Course
Cuisine
American
Steps
Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-19 degrees while steaks rest).
Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.
Nutitrion
Serving Size: 1 serving
Calories: 542 kcal
Carbohydrates: 1 g
Protein: 46 g
Fat: 40 g
Saturated Fat: 19 g
Cholesterol: 154 mg
Sodium: 991 mg
Sugar: 1 g
Reviews
Jane on 2026-05-13 (5 stars): restaurant quality steak!! follow the directions completely. my only divergence is to, in the morning melt the butter then add fresh minced garlic and the tiny pieces of rosemary. I stir into butter as soon as it is melted and let it marinate all day.
Ken on 2026-04-13 (5 stars): I like your recipe. However I used homemade beef tallow for the initial sear.
Niqqa on 2026-03-13 (5 stars): i am the firts no-bot in the comments,but the steak is very delicious
Geraldine on 2026-03-07 (5 stars): Beautiful! I am not usually a steak fan mor am I good at cooking them but this was gorgeous! Thank you. I will be cooking this one again!
Alex on 2026-02-15 (5 stars): This was my first time cooking a steak on my own. I chose some thick ribeye cuts and followed the recipe as closely as possible. I thought that I may have burned the steak because I got a very dark sear, but the crust was so delicious! It was a 10/10! I'll be using this recipe again in the future
Gregory on 2026-02-01 (5 stars): The best steak I ever had. It's very tasty and well done.
REITA SHILTS on 2026-01-27 (5 stars): Simple, easy to follow instructions, turned out perfect, and easy to remember recipe! Will use this recipe again and again! Any recipe I've used of yours is always delicious!
Margie on 2026-01-25 (5 stars): Great recipe! ABSOLUTELY delicious.
Thank you for clear directions.
