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Pan Seared Steak with Garlic Butter

Restaurant-quality pan seared steak finished with garlic butter. Perfectly browned crust, juicy interior, and rich flavor in under 30 minutes. An impressive yet simple recipe for weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 steaks
Course: Main Course
Cuisine: American, Steakhouse
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ribeye or sirloin steaks 1-inch thick, about 8 oz 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
  • red pepper flakes optional, to taste

Equipment

  • Cast iron skillet or heavy pan
  • Tongs
  • meat thermometer
  • Paper towels

Method
 

  1. Remove steaks from fridge 30–60 minutes before cooking. Pat dry thoroughly with paper towels. Season generously with salt and pepper.
  2. Preheat cast iron skillet over medium-high heat until hot. Add oil and swirl to coat.
  3. Add steaks to skillet without overcrowding. Sear for 4–5 minutes without moving. Flip and sear other side for another 4–5 minutes.
  4. In last minute of cooking, add butter, garlic, and thyme. Tilt pan and spoon melted butter over steaks to baste.
  5. Check internal temperature with thermometer: Rare 120°F, Medium-rare 130°F, Medium 140°F, Medium-well 150°F, Well done 160°F+.
  6. Remove steaks to cutting board. Rest 5–10 minutes before slicing and serving.

Notes

Choose ribeye or sirloin with good marbling for best results. Use cast iron skillet for excellent heat retention. Don’t move steak during searing—this ensures a proper crust. Always let steak rest before slicing.