Pan Seared Steak With Garlic Butter

Pan-seared steak with garlic butter is a quick, restaurant-quality dinner you can make on a weeknight. With a crisp, caramelized crust, a tender, juicy center, and a glossy garlic-herb butter spooned over each slice, it’s comfort and elegance in one skillet. If you like bold, simple flavors, this recipe — and a complimentary take on beef pasta like creamy one-pot beef pasta with garlic butter — will become go-to weeknight options.

Why make this recipe
If you’re tired of dry, overcooked steaks from the oven or the grill, this pan-seared method is perfect because it delivers an unbeatable crust while keeping the center tender and juicy. The garlic butter finishes the steak with aromatic richness that elevates each bite without much fuss. Plus, it’s fast: you can have a restaurant-style meal ready in under 30 minutes.

Step-by-Step Guide to Making Pan Seared Steak With Garlic Butter

What you’ll need (brief technique overview)

• A heavy skillet (cast iron is ideal) to develop a great crust.
• A meat thermometer to ensure perfect doneness.
• Unsalted butter and fresh garlic for the finishing sauce — they melt into the pan and carry flavor into every slice.

Ingredients
For the Steak:

• 2 ribeye or sirloin steaks, 1-inch thick, about 8 ounces each
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon canola oil or avocado oil

For the Garlic Butter:

• 3 tablespoons unsalted butter
• 3 cloves garlic, crushed
• 1 sprig fresh thyme or rosemary
• Optional: Red pepper flakes, to taste

Directions

1. Let the steaks sit at room temperature for 30 minutes. Pat them dry with paper towels and season both sides generously with salt and black pepper so the seasoning forms a flavorful crust.
2. Heat the skillet over medium-high heat for 5 minutes until it’s very hot. Add the oil and swirl to coat the bottom — it should shimmer but not smoke heavily.
3. Place the steaks in the skillet and sear without moving for 4–5 minutes to form a deep brown crust. Flip and sear the second side for another 4–5 minutes for a 1-inch steak aiming for medium-rare.
4. Reduce heat slightly, then add the butter, crushed garlic, and the herb sprig. Tilt the pan and use a spoon to baste the steaks continuously, spooning the melted butter, garlic, and herb-infused oil over the tops for about 30–60 seconds.
5. Check doneness with a meat thermometer: 130°F for medium-rare, 140°F for medium. Remove the steaks and rest on a cutting board for 5 minutes to let the juices redistribute.
6. Slice against the grain and serve immediately, drizzling any remaining garlic butter from the pan over the slices. Optional: sprinkle a pinch of flaky sea salt or red pepper flakes for contrast.

Why these steps matter

• Resting at room temperature: Taking the chill off the steak helps it cook more evenly so the crust doesn’t overcook the center.
• High, dry heat in a heavy skillet: Cast iron holds heat and enables Maillard browning — that nutty, caramelized exterior that tastes so good.
• Basting with butter and aromatics: The butter not only adds richness; basting transfers roasted garlic and herb flavors right into the meat and keeps the surface glossy.

The science of the crust and doneness
When you sear steak, proteins and sugars on the surface undergo Maillard reactions, producing complex flavors and an appealing brown color. A heavy pan preserves the necessary surface heat, and giving the steak space — not crowding the pan — ensures maximum direct contact and better crust formation. For consistent doneness, rely on an instant-read thermometer rather than guesswork.

Serving Suggestions for Pan Seared Steak With Garlic Butter

• Serve the steak sliced over a bed of roasted garlic mashed potatoes with pan juices spooned on top for a classic plate.
• For a lighter option, pair with a crisp green salad dressed in lemon vinaigrette and roasted broccolini.
• A simple compound butter (add chopped parsley and lemon zest to softened butter) alongside the garlic butter brightens the plate and looks elegant.

Pairings and presentation tips

• Red wine: A medium-bodied Cabernet Sauvignon or Malbec complements the beef’s richness.
• Sides: Creamed spinach, sautéed mushrooms, or a root vegetable purée work well.
• Presentation: Slice the steak against the grain into even strips, fan them on a warm plate, and spoon the garlic butter over the top. Finish with a sprinkle of flaky sea salt and a few turns of freshly ground black pepper.

Storage Tips for Pan Seared Steak With Garlic Butter

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days at 40°F (4°C).
• Freeze: For longer storage, wrap the sliced steak tightly and freeze for up to 2 months at 0°F (-18°C).
• Reheating: Gently reheat in a 250°F (120°C) oven until warmed through, or reheat slices in a skillet with a splash of beef stock or butter over low heat to prevent overcooking.

Tips to make Pan Seared Steak With Garlic Butter

• Rest and dry: Always pat the steak dry before seasoning; surface moisture prevents browning.
• Use high heat and heavy pans: Cast iron or stainless steel gives the best crust.
• Don’t be afraid to use a thermometer: It’s the most reliable way to hit your target doneness every time.
• Let it rest: Even a short 5-minute rest makes a noticeable difference in juiciness.

Variations and substitutions

• Butter swap: Use ghee or clarified butter if you want richer flavor with a higher smoke point; it will brown nicely without burning.
• Herb change-up: Substitute thyme with rosemary or sage for a different aromatic note — rosemary is woodier, sage is earthier.
• Steak cut alternatives: If ribeye or sirloin aren’t available, flank or hanger steak can be used — just adjust searing times and cut thinly against the grain for tenderness.

Troubleshooting: Common problems and fixes

• Steak stuck to the pan: If it tugs when you try to flip, give it another 30–60 seconds; a proper crust will release naturally.
• Burnt butter: Reduce the heat slightly before adding butter and start basting immediately to avoid burning the garlic.
• Overcooked center: Pull the steak from the pan a few degrees below your target temperature; residual heat will bring it up during resting.

FAQs
Q: How thick should the steak be for best results?
A: A 1-inch thick steak is ideal for a good crust and a tender center; thicker steaks (1.5–2 inches) need more time and benefit from finishing in the oven.

Q: Can I use olive oil instead of canola or avocado oil?
A: You can, but choose a light olive oil with a higher smoke point. Avocado or canola oils are preferred for high-heat searing because they tolerate the temperature without smoking.

Q: How do I know when to add the butter for basting?
A: Add the butter after both sides have been seared. The pan will have accumulated flavorful browned bits; lowering heat slightly before adding butter prevents the garlic from burning while you baste.

What about reheating without drying the steak?

• Reheat gently in a low oven (250°F / 120°C) until just warmed through, or briefly in a skillet with a bit of butter and a splash of broth. Microwaving is quickest but risks uneven heating and dryness.

Plating ideas and garnishes

• For a bistro-style plate, serve sliced steak alongside pommes frites and a small ramekin of garlic butter.
• Garnish with fresh herbs and a lemon wedge to add color and a bright counterpoint to the butter’s richness.
• For an elegant touch, shave a little good-quality Parmigiano-Reggiano over the hot steak and drizzle with flavored olive oil.

A few more technique pointers

• Bring to room temperature: Removing chill helps the steak cook evenly from edge to center.
• Season generously: Salt is a flavor amplifier; season early to allow some time for it to penetrate.
• Use clarified butter for high-heat finishes: If you like heavy basting at higher heat, clarified butter reduces the chance of burnt solids.

Variation (if any)

• Comparison-style: Ribeye vs. sirloin — Ribeye has more marbling and therefore a richer, juicier bite and tolerates a bit more searing without drying out; sirloin is leaner and slightly firmer but still flavorful when cooked correctly. Choose ribeye for decadence and sirloin if you prefer a leaner budget-friendly option.
• Substitution list (bulleted):
  • Herb: swap thyme for rosemary or sage.
  • Garlic: use roasted garlic for a milder, sweeter finish.
  • Oil: swap canola for avocado oil for higher smoke point.

Final plating and service timing
Serve immediately after slicing and drizzling with garlic butter. If you must hold the steak briefly, tent loosely with foil for up to 5–10 minutes — any longer and the residual heat will continue cooking the meat.

Closing thoughts on technique and flavor
This pan-seared method centers on heat control, seasoning confidence, and finishing touches that bring all the flavors together. The quick sear locks in juices; the butter bath adds lactic richness and aroma; and the simple slice reveals a tender interior. Mastering this basic technique opens the door to many variations and dishes that rely on a perfectly cooked cut of beef.

Conclusion

For more detailed variations and step-by-step photo guidance, you can refer to a friendly walkthrough on Pan Seared Steak + Steak Meal Prep Ideas – Natasha’s Kitchen, and for another excellent take specifically on pan-seared steak with garlic butter, see the tested recipe at Pan Seared Steak with Garlic Butter – Cooking Classy.

Pan-Seared Steak with Garlic Butter

---

• Author: admin
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Diet: None

Print Recipe

Pin Recipe

Description

A quick and elegant pan-seared steak topped with a rich garlic butter sauce, delivering the perfect crust with a tender and juicy center.

---

Ingredients

Scale 1x2x3x

• 2 ribeye or sirloin steaks, 1-inch thick, about 8 ounces each
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon canola oil or avocado oil
• 3 tablespoons unsalted butter
• 3 cloves garlic, crushed
• 1 sprig fresh thyme or rosemary
• Optional: Red pepper flakes, to taste

---

Instructions

1. Let the steaks sit at room temperature for 30 minutes. Pat them dry with paper towels and season both sides generously with salt and black pepper.
2. Heat the skillet over medium-high heat for 5 minutes until very hot. Add the oil and swirl to coat.
3. Place the steaks in the skillet and sear without moving for 4–5 minutes to form a crust. Flip and sear the second side for another 4–5 minutes for medium-rare.
4. Reduce heat slightly, add the butter, crushed garlic, and herb sprig. Baste the steaks with melted butter for 30–60 seconds.
5. Check doneness with a meat thermometer. Remove the steaks and rest on a cutting board for 5 minutes.
6. Slice against the grain and serve immediately with garlic butter drizzled over the slices.

Notes

For best results, use a heavy skillet like cast iron and ensure the steak is dry before seasoning.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Pan-Seared
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 0g
• Sodium: 600mg
• Fat: 32g
• Saturated Fat: 12g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 38g
• Cholesterol: 100mg

Keywords: steak, garlic butter, pan-seared, quick dinner, restaurant-quality