Sizzling Pan-Seared Garlic Butter Steak Recipe for Juicy Results

Steaks sizzle with irresistible flavor when pan-seared garlic butter steak meets culinary magic.

Tender cuts of beef absorb rich, aromatic notes that dance across your palate.

Butter melts into golden droplets, creating a luxurious coating that seals in every delectable morsel.

Garlic infuses depth and complexity into each succulent bite.

Restaurant-quality results emerge from your own kitchen with just a few simple techniques.

Professional chefs know the secret is all in the preparation and timing.

Experience a mouthwatering journey that transforms an ordinary dinner into an extraordinary feast.

Why Pan-Seared Garlic Butter Steak Is a Winner

• Quick and Foolproof Cooking: Master a restaurant-quality steak with simple steps that anyone can follow, making you feel like a professional chef right in your own kitchen.
• Flavor Explosion: The combination of herbs, garlic butter, and fresh lemon creates a mouthwatering taste profile that elevates a basic steak to a gourmet experience.
• Versatile Meal Option: Perfect for romantic dinners, special celebrations, or when you want to impress guests with minimal cooking skills and maximum deliciousness.
• Minimal Ingredients, Maximum Impact: Uses just a few pantry staples to transform an ordinary steak into an extraordinary dish that looks and tastes sophisticated.

Ingredients for Garlic Butter Steak

• Steak: A high-quality cut that provides the main protein for this delicious dish.

• Olive Oil: Helps create a perfect sear and adds a subtle flavor to the steak.
• Butter: Provides rich, creamy flavor and helps baste the steak during cooking.
• Salt, Pepper: Essential seasonings that enhance the natural taste of the meat.

• Garlic: Adds a robust, savory flavor to the steak and butter sauce.
• Thyme, Rosemary: Fresh herbs that contribute an earthy and aromatic dimension to the dish.
• Lemon: Adds a bright, citrusy finish that cuts through the richness of the steak.

How to Cook Pan-Seared Garlic Butter Steak

Step 1: Prepare the Steaks

Pat the steaks dry with paper towels to remove excess moisture.

Sprinkle kosher salt and freshly ground black pepper evenly on both sides of the steaks, ensuring a thorough and even coating.

Step 2: Heat the Cooking Surface

Place a cast-iron skillet or heavy-bottomed pan over high heat.

Allow the pan to become scorching hot, which typically takes about 3-4 minutes.

The pan should be so hot that it starts to slightly smoke.

Step 3: Sear the Steaks

Carefully place the seasoned steaks into the hot pan.

Listen for the satisfying sizzle that indicates a perfect sear.

Cook the steaks without moving them for 4-5 minutes to develop a beautiful golden-brown crust.

Step 4: Flip and Continue Cooking

Turn the steaks over using tongs.

Cook the other side for another 4-5 minutes, adjusting time based on your preferred level of doneness.

For medium-rare, aim for an internal temperature of 130-135°F.

Step 5: Create Garlic Butter Sauce

• Unsalted butter
• Minced garlic
• Fresh thyme sprigs
• Fresh rosemary leaves

Step 6: Baste and Finish

Tilt the pan slightly and use a spoon to continuously bathe the steaks in the aromatic, melting herb butter.

This technique helps infuse additional flavor and creates a glossy, rich finish.

Step 7: Rest and Serve

Remove the steaks from the pan and transfer to a cutting board.

Squeeze fresh lemon juice over the top.

Let the steaks rest for 5 minutes to allow juices to redistribute, ensuring a tender and juicy result.

Slice against the grain and serve immediately.

Tips for Perfect Garlic Butter Steak

• Choose well-marbled ribeye or New York strip steaks for maximum flavor and tenderness.
• Use a cast-iron skillet to achieve an incredible golden-brown crust that seals in juices and creates delicious caramelization.
• Allow steaks to reach room temperature before cooking and use high heat to develop a beautiful sear without overcooking the interior.
• Continuously spooning melted garlic-herb butter over the steak during the final minute adds rich, aromatic flavor and helps create a glossy finish.
• Always let steaks rest for 5 minutes after cooking to redistribute internal juices, ensuring each bite remains moist and flavorful.

Variations on Pan-Seared Garlic Butter Steak

• Herb-Crusted Lean Alternative: Replace beef with turkey or chicken breast, coating with dried herbs and using less oil for a lighter protein option.
• Mediterranean Marinade Swap: Marinate chicken or lamb in olive oil, lemon, oregano, and garlic for a Greek-inspired flavor profile.
• Vegetarian Portobello Transformation: Substitute steak with thick portobello mushroom caps, seasoning similarly and searing with herb butter for a meaty plant-based version.
• Low-Carb Keto Adaptation: Use grass-fed beef cuts, increase butter quantity, and add extra herbs for a high-fat, low-carbohydrate friendly preparation that maintains rich flavor complexity.

Serving Ideas for Garlic Butter Steak

• Steak Night Perfection: Pair this mouthwatering garlic butter steak with creamy mashed potatoes that soak up the delicious herb-infused pan drippings.
• Elegant Side Companion: Roast asparagus spears or green beans with a light drizzle of olive oil and sea salt to complement the rich, savory flavors of the steak.
• Wine Lover's Delight: Choose a bold red wine like Cabernet Sauvignon or Malbec to enhance the robust meat flavors and create a restaurant-quality dining experience at home.
• Fresh Finish Touch: Sprinkle some fresh chopped parsley or chives on top just before serving to add a bright, green pop of color and a subtle herbal freshness.

How to Store Garlic Butter Steak

• Store leftover steak in an airtight container, placing it flat to maintain moisture. Refrigerate within 2 hours of cooking and consume within 3-4 days for best quality.
• Wrap individual steak portions tightly in plastic wrap, then place in a freezer-safe bag. Remove excess air to prevent freezer burn. Frozen steak remains good for up to 3 months.
• Preheat oven to 250°F. Place steak on a wire rack over a baking sheet, cover loosely with foil. Warm for 15-20 minutes until internal temperature reaches 110°F to prevent overcooking.

FAQs

• What type of steak works best for this recipe?

Ribeye, New York strip, or sirloin are excellent choices because they have good marbling and tender texture that sears beautifully and remains juicy.

• How do I know if my skillet is hot enough for searing?

Drop a small water droplet on the skillet – if it sizzles and evaporates immediately, the pan is ready for perfect steak searing.

• Can I use dried herbs instead of fresh herbs?

Yes, but use about one-third the amount of dried herbs compared to fresh, as dried herbs have more concentrated flavor.

• Why is resting the steak important after cooking?

Resting allows meat juices to redistribute, ensuring the steak remains tender and doesn’t lose moisture when cut, resulting in a more flavorful and juicy steak.

Pan-Seared Garlic Butter Steak Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

• Total Time: 15 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Mouthwatering pan-seared garlic butter steak promises a luxurious dining experience with rich, complex flavors. Juicy beef melts with aromatic garlic and golden butter, inviting diners to savor each perfectly caramelized bite.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 2 ribeye steaks (about 1-inch thick)

Herbs and Seasonings:

• Salt (to taste)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh rosemary (chopped)
• Freshly ground black pepper (to taste)

Cooking Liquids and Aromatics:

• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3 cloves garlic (minced)
• Juice of 0.5 lemon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Liberally coat both sides of the steaks with salt and freshly ground black pepper, ensuring complete coverage for maximum flavor enhancement.
2. Select a cast-iron or heavy-bottomed skillet and heat it to a smoking-hot temperature over high flame, creating an ideal searing environment.
3. Carefully place the seasoned steaks into the scorching skillet, allowing them to develop a rich, caramelized crust without moving them for 4-5 minutes.
4. Flip the steaks and continue cooking for an additional 4-5 minutes, adjusting time based on desired internal temperature and thickness.
5. During the final cooking minute, introduce cold butter, minced garlic, fresh thyme, and rosemary into the pan, creating an aromatic herb-infused sauce.
6. Tilt the skillet and continuously bathe the steaks with the melting herbed butter, ensuring even coating and maximum flavor absorption.
7. Remove the steaks from heat and splash with fresh lemon juice to brighten the rich, savory profile.
8. Allow the meat to rest undisturbed for 5 minutes, enabling juices to redistribute and ensuring a tender, succulent result when served.

Notes

• Choose high-quality, thick-cut steaks like ribeye or New York strip for the best searing results.
• Pat the steaks completely dry with paper towels to ensure a perfect golden-brown crust and prevent steaming.
• Allow steaks to reach room temperature before cooking to guarantee even cooking and a more tender texture.
• Use a cast-iron skillet or heavy-bottomed pan to achieve maximum heat retention and create a beautiful sear.
• 125°F for rare, 135°F for medium-rare, 145°F for medium.
• Create a low-carb, gluten-free version by using ghee instead of butter and ensuring all ingredients are pure.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 700 kcal
• Sugar: 0 g
• Sodium: 150 mg
• Fat: 56 g
• Saturated Fat: 23 g
• Unsaturated Fat: 29 g
• Trans Fat: 0.5 g
• Carbohydrates: 1 g
• Fiber: 0.2 g
• Protein: 52 g
• Cholesterol: 160 mg