Description

A quick and indulgent pan-seared garlic butter steak, cooked to perfection with a golden crust and basted in herb-infused butter. Ideal for weeknight dinners or special occasions.

Ingredients

2 boneless ribeye or New York strip steaks (about 1-inch thick)

Salt and freshly ground black pepper, to taste

2 tbsp high-heat oil (e.g., avocado or canola oil)

3 tbsp unsalted butter

4 cloves garlic, smashed

2–3 sprigs fresh rosemary or thyme

Optional: pinch of crushed red pepper flakes or a squeeze of lemon for finishing

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Instructions

Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat them dry.
Season both sides of the steaks generously with salt and freshly ground black pepper.
Heat a heavy skillet (preferably cast iron) over medium-high heat until very hot. Add the oil.
Place the steaks in the skillet and sear for 3–4 minutes without moving to develop a golden crust.
Flip the steaks and cook for another 3–4 minutes, adjusting for preferred doneness.
Reduce heat to medium-low. Add butter, smashed garlic, and herbs to the skillet during the last 2 minutes of cooking.
Tilt the pan slightly and spoon the melted garlic herb butter over the steaks to baste continuously.
Transfer steaks to a cutting board and let rest for 5 minutes before slicing.
Optional: Finish with crushed red pepper flakes or a squeeze of fresh lemon juice before serving.

Notes

Letting the steak rest is crucial to maintain juiciness.

You can customize herbs—sage or oregano also work well.

Finish with blue cheese crumbles or balsamic glaze for variation.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over low heat for best texture.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 steak
Calories: 475
Sugar: 0g
Sodium: 250mg
Fat: 38g
Saturated Fat: 17g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 34g
Cholesterol: 115mg