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
- 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
- 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.
- Heat the skillet over medium-high heat for 5 minutes until very hot. Add the oil and swirl to coat.
- 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.
- Reduce heat slightly, add the butter, crushed garlic, and herb sprig. Baste the steaks with melted butter for 30–60 seconds.
- Check doneness with a meat thermometer. Remove the steaks and rest on a cutting board for 5 minutes.
- 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