Name: Pan Seared Steak with Garlic Butter Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 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)

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If you’re craving a steak experience that feels indulgent yet straightforward, this Pan Seared Steak with Garlic Butter recipe is your new best friend in the kitchen. Juicy, perfectly seared steaks get an irresistible boost from a luscious garlic butter sauce that melts into every bite. It’s that mouthwatering combination of robust flavors and a deliciously crispy crust that makes this dish a standout — perfect for elevating a weeknight dinner or impressing guests with minimal fuss.

Pan Seared Steak with Garlic Butter Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pan Seared Steak with Garlic Butter lies in its simplicity. Each ingredient is thoughtfully chosen to build layers of rich flavor, provide a perfect sear, and finish with a velvety buttery touch that just melts in your mouth.

2 ribeye or sirloin steaks (1-inch thick, about 8 ounces each): These cuts offer a great balance of tenderness and flavor, perfect for pan searing.
Salt (to taste): Essential for seasoning, salt draws out moisture and enhances the natural flavors of the steak.
Black pepper (to taste): Adds a subtle, aromatic heat that complements the meat beautifully.
1 tablespoon canola oil (or avocado oil): High smoke point oils help you achieve a perfect crust without burning.
3 tablespoons unsalted butter: The star of the garlic butter sauce, bringing richness and silkiness.
3 cloves garlic (crushed): Infuses the butter with robust, savory notes that deepen with cooking.
1 sprig fresh thyme (or rosemary): Fresh herbs add an earthy aroma and complex flavor to the garlic butter.
Optional: Red pepper flakes (to taste): A pinch adds a gentle kick and liveliness to the richness.

How to Make Pan Seared Steak with Garlic Butter

Step 1: Prepare the Steak

Start by bringing your steaks out of the refrigerator about 30 to 60 minutes before cooking so they reach room temperature. This ensures even cooking and a juicier steak. Pat them dry thoroughly with paper towels to remove any moisture—this is the key to getting that perfect crust when searing. Generously season both sides with salt and black pepper, because seasoning early helps to build flavor right from the start.

Step 2: Heat the Pan

Heat up a cast iron skillet or heavy-bottomed pan over medium-high heat until it’s really hot — you want it almost smoking. Add your canola or avocado oil and swirl it around to evenly coat the bottom. This oil helps transfer the heat quickly and creates that irresistible seared exterior.

Step 3: Sear the Steak

Carefully place the steaks in the hot pan, making sure not to crowd them. You should hear a strong sizzle—that’s the sound of crust formation. Let the steaks cook undisturbed for about 4 to 5 minutes so a beautiful golden-brown crust develops. Then, using tongs, flip the steaks and sear the other side for another 4 to 5 minutes. Resist the urge to press or move the meat around—the goal is a consistent sear.

Step 4: Add Garlic Butter

In the last minute of cooking, it’s time to bring in the luxurious garlic butter. Add the unsalted butter, crushed garlic cloves, and fresh thyme sprig to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted garlic butter repeatedly. This simple technique locks in flavor and enriches every bite with garlicky, buttery goodness.

Step 5: Check Doneness and Rest

Use a meat thermometer to check the steak’s internal temperature based on your preferred doneness: 120°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium-well, and 160°F or above for well done. Once cooked perfectly, remove the steaks from the pan and let them rest on a cutting board for 5 to 10 minutes. Resting is crucial to redistribute the juices for a tender, juicy steak that’s ready to impress.

How to Serve Pan Seared Steak with Garlic Butter

Garnishes

A sprinkle of fresh parsley or a few extra fresh thyme leaves brightens the look and flavor instantly. If you like a bit of heat, add a pinch of red pepper flakes straight from the pan while basting or sprinkle on top for subtle spice that balances the richness.

Side Dishes

This Pan Seared Steak with Garlic Butter pairs perfectly with creamy garlic mashed potatoes, roasted vegetables, or a crisp green salad. The buttery sauce is so flavorful it turns even simple sides into something special.

Creative Ways to Present

For a restaurant-style touch, slice the steak thinly against the grain and fan it out on a warm plate, spooning any remaining garlic butter from the pan over the slices. Drizzle a little balsamic glaze or add roasted cherry tomatoes on the side for bursts of color and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Pan Seared Steak with Garlic Butter should be cooled to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days. This ensures the steak stays flavorful without drying out.

Freezing

If you want to save your Pan Seared Steak with Garlic Butter longer, wrap each steak tightly in plastic wrap and then foil before placing them in an airtight freezer-safe bag. Freeze for up to 3 months to maintain quality.

Reheating

The best way to reheat steak without losing its juicy texture is to gently warm it in a skillet on low heat with a small pat of butter or a drizzle of oil. You can also finish it briefly under the broiler or in the oven wrapped in foil. Avoid microwaving as it can dry out the meat quickly.

FAQs

Can I use other cuts of steak for this Pan Seared Steak with Garlic Butter?

Absolutely! Ribeye and sirloin are great for this recipe, but you can also use filet mignon, strip steak, or even New York strip. Just adjust cooking times slightly based on thickness.

What if I don’t have a cast iron skillet?

A heavy stainless steel or non-stick pan can work, but cast iron holds and distributes heat most evenly for the perfect sear. If using another pan, just be sure it’s preheated well.

How do I know when my steak is done if I don’t have a meat thermometer?

Using the finger test is a handy method, but it takes practice. For reliable results, investing in a meat thermometer removes guesswork and helps you get the perfect doneness every time.

Can I add other herbs or flavors to the garlic butter?

Yes! Rosemary, sage, or even a splash of lemon juice can add wonderful depth. Feel free to experiment with what you love.

Is it okay to use salted butter instead of unsalted?

Unsalted butter allows you to control the saltiness better, especially since you’ve already seasoned the steak. However, if salted butter is all you have, it’s fine — just reduce the amount of added salt on the steak accordingly.

Final Thoughts

This Pan Seared Steak with Garlic Butter consistently wins hearts because it’s as satisfying to make as it is to eat. When you combine a perfectly cooked steak with the rich, garlicky butter, you get a flavor combination that’s simply unforgettable. I encourage you to give this recipe a try and watch it become one of your absolute favorites. It’s comfort food elevated, and a humble kitchen triumph you’ll be proud to share.

Pan Seared Steak with Garlic Butter Recipe

★★★★★

4.7 from 16 reviews

Author: Matteo
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Low Carb

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Description

This Pan Seared Steak with Garlic Butter recipe delivers a perfectly cooked, juicy ribeye or sirloin steak enhanced with rich garlic butter and fragrant thyme. Ideal for steak lovers seeking an easy yet flavorful meal.

Ingredients

Scale

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

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 to 60 minutes before cooking to let them reach room temperature. Pat dry with paper towels to remove excess moisture, then season both sides generously with salt and black pepper.
Heat the Pan: Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add the canola or avocado oil and swirl to coat the pan evenly.
Sear the Steak: Place the steaks carefully into the hot pan without overcrowding; you should hear a strong sizzle. Let them cook undisturbed for 4 to 5 minutes to develop a crust, then flip and sear the other side for an additional 4 to 5 minutes.
Add Garlic Butter: In the last minute of cooking, add the unsalted butter, crushed garlic cloves, and thyme sprig to the pan. Tilt the pan slightly and spoon the melted garlic butter over the steaks repeatedly to infuse them with flavor.
Check Doneness: Use a meat thermometer to check the internal temperature: Rare at 120°F, Medium-rare at 130°F, Medium at 140°F, Medium-well at 150°F, and Well done at 160°F or above.
Rest the Steak: Remove the steaks from the pan and transfer them to a cutting board. Let them rest for 5 to 10 minutes so the juices can redistribute and ensure a tender, juicy bite when sliced.

Notes

Allowing the steak to come to room temperature helps it cook more evenly.
Patting the steak dry ensures a better sear and crust.
Using a cast iron skillet helps retain and distribute heat for optimal searing.
Basting with garlic butter adds richness and enhances the steak’s flavor.
Resting the steak after cooking is crucial for juicy results.
Adjust cooking times based on the thickness of the steak and your preferred doneness.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan Searing
Cuisine: American