Pan Seared Steak with Garlic Butter
This Pan Seared Steak with Garlic Butter recipe offers a simple yet elegant way to enjoy a restaurant-quality meal at home.With just a few high-quality ingredients and straightforward instructions, you can create a tender, flavorful steak topped with rich garlic butter.
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
Instructions
Prepare the Steak
- Remove the steaks from the refrigerator 30-60 minutes before cooking to allow them to reach room temperature.
- Pat the steaks dry with paper towels to remove excess moisture, ensuring a better sear.
- Season both sides generously with salt and black pepper.
Heat the Pan
- Preheat a cast iron skillet or heavy pan over medium-high heat until it is hot.
- Add the canola oil to the pan and swirl to coat the bottom.
Sear the Steak
- Carefully place the steaks in the hot pan, ensuring they are not crowded. You should hear a satisfying sizzle.
- Let the steaks sear for about 4-5 minutes without moving them.
- Flip the steaks using tongs and sear the other side for another 4-5 minutes.
Add Garlic Butter
- In the last minute of cooking, add the butter, crushed garlic, and thyme to the pan.
- Tilt the pan slightly and use a spoon to baste the melted garlic butter over the steaks for added flavor.
Check Doneness
- Use a meat thermometer to check the internal temperature:
- Rare: 120°F
- Medium-rare: 130°F
- Medium: 140°F
- Medium-well: 150°F
- Well done: 160°F and above.
Rest the Steak
- Remove the steaks from the pan and place them on a cutting board.
- Let them rest for 5-10 minutes before slicing to allow the juices to redistribute.