Let the sizzle of a hot skillet and the smell of garlic butter welcome you. This pan seared ribeye steak is simple, fast, and deeply comforting — a tender interior with a crisp, caramelized crust, finished with fragrant melted butter and fresh herbs. If you enjoy rich, savory sauces, you might also like the bright contrast of a lemon butter garlic chicken pasta alongside this steak for a full meal.
Recipe Information
- Prep Time: 35 minutes (includes 30 minutes to bring steaks to room temperature)
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Servings: 2
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 1,030 kcal
- Protein: 56 g
- Carbohydrates: 1 g
- Fat: 93 g
- Fiber: 0 g
- Sugar: 0 g
- Sodium: 700 mg
Why Make This Pan Seared Steak with Garlic Butter
This pan seared steak delivers steakhouse flavor with minimal fuss. The high-heat sear creates a golden-brown crust that locks in juices and adds a nutty, caramelized taste. Basting with garlic butter at the end layers rich, savory flavor and a silky finish. It’s fast enough for weeknights yet impressive enough for guests. The aroma of sizzling beef and garlic alone makes this recipe feel special.
How to Make Pan Seared Steak with Garlic Butter
You’ll rely on simple technique: room-temperature steaks, a very hot skillet, and brief searing. Timing and rest matter — a short rest ensures juices redistribute so the steak is tender and juicy. Keep tools ready: tongs, a heavy skillet (cast iron is ideal), and a spoon for basting.
Ingredients:
- 2 ribeye steaks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, crushed
- Fresh herbs (such as thyme or rosemary), for garnish
Directions:
Step 1: Preparation
Remove the steaks from the refrigerator and let them come to room temperature, about 30 minutes. Pat them dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Step 2: Mixing
Measure the olive oil and have the butter and crushed garlic ready beside the stove. This makes it easy to add them quickly when the steaks are almost done.
Step 3: Cooking
Heat a heavy skillet over medium-high heat until very hot. Add the olive oil and swirl to coat. Place the steaks in the skillet without crowding. Sear undisturbed for about 4–5 minutes until a deep, golden-brown crust forms. Flip the steaks and sear the other side for another 3–4 minutes for medium-rare (adjust time for thicker cuts or preferred doneness).
Step 4: Finishing
Add the butter and crushed garlic to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the steaks with the garlicky butter for about 30–60 seconds. Remove steaks to a cutting board and let them rest for 5 minutes. Serve garnished with fresh herbs and spoon the garlic butter over the top.
How to Serve Pan Seared Steak with Garlic Butter
Slice against the grain for the most tender bites and drizzle with the pan butter. Serve with roasted potatoes, a simple green salad, sautéed mushrooms, or steamed asparagus. For a special dinner, pair with a bold red wine or a creamy mashed potato. The garlic butter also brightens steamed vegetables and crusty bread.
How to Store Pan Seared Steak with Garlic Butter
- Refrigerator: Store cooled steak in an airtight container for up to 3 days. Keep the garlic butter in a separate small container if possible.
- Freezer: Wrap tightly in plastic wrap and foil, or vacuum-seal, for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a skillet over low heat with a splash of broth or additional butter to preserve juiciness. Avoid microwaving, which can make steak tough.
Expert Tips for Perfect Pan Seared Steak with Garlic Butter
- Bring steaks to room temperature before cooking to ensure even cooking.
- Pat the meat dry to get a better crust — moisture prevents browning.
- Use a heavy skillet (cast iron or stainless steel) so heat stays steady when you add the steaks.
- Don’t move the steaks while searing — let the crust form undisturbed.
- Use a thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Rest the steak 5–10 minutes after cooking so juices redistribute.
- Slice against the grain to shorten muscle fibers and maximize tenderness.
- If you want less butter, reduce to 2 tablespoons and add a splash of broth for basting.
Delicious Variations
- Garlic-Herb Butter: Mix softened butter with minced parsley, chives, and a squeeze of lemon, then place a dollop on the hot steak.
- Peppercorn Crusted: Press crushed black peppercorns into the steaks before searing for a bold, spicy crust.
- Mushroom Pan Sauce: After removing steaks, sauté sliced mushrooms, deglaze with red wine, add beef stock and a pat of butter for a savory sauce.
- Chili-Garlic Twist: Add a pinch of red pepper flakes to the butter for a spicy finish.
- Citrus Finish: Stir a teaspoon of lemon zest into the butter for a brighter finish that cuts through richness.
Frequently Asked Questions
Q: How thick should the steaks be for this cooking method?
A: Aim for steaks 1 to 1.5 inches thick. Thinner steaks cook too fast and can overcook before a good crust forms. Thicker steaks will need extra oven time or a longer sear at lower heat.
Q: Can I use a different cut of steak?
A: Yes. New York strip, sirloin, or filet mignon work well. Adjust cooking times: leaner cuts cook faster and may need gentler heat or shorter sear times.
Q: How do I know when the steak is done without a thermometer?
A: Use the touch test: rare feels soft, medium-rare springs back slightly, and medium feels firmer. For accuracy, a meat thermometer is best.
Q: Why is resting the steak important?
A: Resting lets the juices redistribute into the meat. Cutting immediately can cause juices to run out, leaving the steak dry.
Q: Can I prepare the garlic butter ahead of time?
A: Yes. Melt the butter with crushed garlic, cool, and refrigerate in an airtight container for up to 3 days. Rewarm gently before basting.
Q: My steak stuck to the pan. What happened?
A: If the pan or steak wasn’t hot enough, the meat can stick. Ensure the skillet is very hot and the steak is dry before searing. Give the crust time to form; it will release naturally when ready.
Q: Is it better to finish the steak in the oven?
A: For thicker cuts (over 1.5 inches), sear on the stove and finish in a preheated 400°F oven until desired internal temperature is reached. This gives more even cooking without over-browning.
Conclusion
This pan seared steak with garlic butter is a reliable way to get juicy, flavorful steak at home with simple steps and big rewards. The crisp crust, buttery garlic aroma, and tender interior make it a go-to for cozy dinners and special meals alike. For another great pan-seared steak approach and extra tips, check out this Pan Seared Steak Recipe (Steakhouse Quality!) – NatashasKitchen … and enjoy experimenting.
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Pan Seared Steak with Garlic Butter
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Carnivore
Description
A simple yet delicious pan seared ribeye steak, served with fragrant garlic butter and fresh herbs.
Ingredients
- 2 ribeye steaks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, crushed
- Fresh herbs (such as thyme or rosemary), for garnish
Instructions
- Remove the steaks from the refrigerator and let them come to room temperature, about 30 minutes. Pat them dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Measure the olive oil and have the butter and crushed garlic ready beside the stove.
- Heat a heavy skillet over medium-high heat until very hot. Add the olive oil and swirl to coat. Place the steaks in the skillet without crowding. Sear undisturbed for about 4–5 minutes until a deep, golden-brown crust forms. Flip the steaks and sear the other side for another 3–4 minutes for medium-rare.
- Add the butter and crushed garlic to the skillet. Baste the steaks with the garlicky butter for about 30–60 seconds. Remove steaks to a cutting board and let them rest for 5 minutes. Serve garnished with fresh herbs and spoon the garlic butter over the top.
Notes
Bring steaks to room temperature for even cooking. Use a thermometer for precise doneness.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 1030
- Sugar: 0g
- Sodium: 700mg
- Fat: 93g
- Saturated Fat: 35g
- Unsaturated Fat: 58g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 56g
- Cholesterol: 150mg
