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Pan Seared Steak Garlic Butter

Section: Satisfying Main Dishes for Every Occasion

This dish features a ribeye steak perfectly seared in a hot cast iron skillet, developing a golden caramelized crust. The magic comes from garlic-infused butter spooned over the steak as it cooks, adding layers of richness and aromatic warmth. Fresh herbs like rosemary or thyme lift the savory flavors, while careful resting preserves the steak’s juices and tenderness. Ideal for a quick weeknight dinner or a special occasion, this preparation balances simple ingredients to create a luxurious, satisfying plate that’s both hearty and elegant.

Cooking involves seasoning the steak generously, heating the skillet until very hot, and searing each side until a crisp crust forms. Adding butter and crushed garlic toward the end allows for continuous basting, which infuses the meat with buttery, garlicky depth without overpowering it. Letting the steak rest before slicing ensures every bite remains juicy. Serve alongside creamy sides or fresh vegetables to complete the experience.

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Published By Luna
Updated as of Mon, 09 Mar 2026 15:09:34 GMT
A delicious pan seared steak with garlic butter recipe. Bookmark
A delicious pan seared steak with garlic butter recipe. | foodbymary.com

Pan Seared Steak With Garlic Butter transforms a simple steak dinner into an elegant yet comforting experience. This recipe focuses on achieving a perfect crust and juicy interior with just a handful of quality ingredients. The garlic butter melted over the steak at the finish adds a rich, indulgent flavor that elevates every bite, making it ideal for both special occasions and everyday meals.

I first made this steak recipe when friends popped by unexpectedly and it quickly became our go-to for casual entertaining because it feels fancy without requiring complicated steps.

Ingredients

  • Two ribeye steaks: about one inch thick for great marbling and tenderness
  • Salt: to enhance the steak’s natural flavors and help create a savory crust
  • Freshly ground black pepper: for a subtle, spicy warmth
  • Olive oil: because it has a high smoke point ideal for searing without burning
  • Unsalted butter: adds creamy richness and helps carry the garlic flavor
  • Four cloves of smashed garlic: to infuse the butter with aromatic depth
  • Fresh rosemary or thyme: optional but they add a lovely herbal aroma that completes the dish beautifully

Step-by-Step Instructions

Prepare the Steaks:
Remove the steaks from the fridge and let them reach room temperature for around 30 minutes. This ensures even cooking. Pat the steaks dry very well with paper towels to get a good sear and season generously on both sides with salt and black pepper, pressing the seasoning into the meat.
Heat the Skillet:
Place a cast iron skillet or heavy-bottomed pan on the stove over medium-high heat. Let it get very hot, about five minutes, until a drop of water sizzles instantly. Add two tablespoons of olive oil and swirl it to coat the pan evenly.
Sear the Steaks:
Carefully place the steaks into the hot skillet making sure they are not touching. Let them cook undisturbed for 4 to 5 minutes until a deep golden-brown crust forms. Flip the steaks gently with tongs.
Add the Garlic Butter:
After flipping, add the butter, smashed garlic cloves, and herbs if using. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks repeatedly with the garlic butter. This step infuses the steaks with extraordinary flavor. Cook for another 4 to 5 minutes for medium-rare or adjust according to your preferred doneness.
Check for Doneness:
Use a meat thermometer to reach an internal temperature of about 130 degrees Fahrenheit for medium-rare. Once done, remove the steaks from the pan and let them rest on a cutting board for about five minutes to allow the juices to redistribute evenly.
Slice and Serve:
Slice the steak against the grain for maximum tenderness. Serve the slices on a warm plate and drizzle with the garlic butter and herbs left in the pan.
A delicious pan seared steak with garlic butter recipe. Bookmark
A delicious pan seared steak with garlic butter recipe. | foodbymary.com

One of my favorite parts of this recipe is basting with the garlic butter in the pan because it infuses the steak continuously, making every bite moist and flavorful. It always reminds me of family dinners where the sizzling sound meant something delicious was about to be shared.

Storage Tips

Let leftover steak cool completely before wrapping tightly in plastic wrap or foil to keep it fresh. Store in the fridge up to three days. When reheating, warm gently in a skillet over low heat with a splash of water or broth to retain moisture and avoid drying the meat out.

Ingredient Substitutions

If ribeye is not available or you prefer leaner cuts, sirloin or filet mignon work well but adjust cooking times as they cook more quickly. For a dairy-free version, swap the butter with a plant-based margarine or oil. You can also vary the herbs with parsley, sage, or omit them entirely if you prefer a more straightforward garlic butter flavor.

Serving Suggestions

This steak pairs wonderfully with creamy garlic mashed potatoes or a medley of roasted vegetables like Brussels sprouts and asparagus. A fresh green salad with vinaigrette cuts through the richness nicely. For drinks, try a full-bodied red wine or a sparkling non-alcoholic beverage to complement the savory notes.

Pro Tips

  • Let the steak come fully to room temperature before cooking for the most even doneness
  • Do not overcrowd your pan to ensure every steak gets that coveted crust
  • Always let the steak rest after cooking so the juices settle and the meat stays juicy

Common Recipe Questions

→ Can I use other cuts of beef instead of ribeye?

Yes, cuts like sirloin or filet mignon work well. Adjust cooking times to match thickness and desired doneness.

→ What is the best pan to sear the steak?

A cast iron skillet is ideal for heat retention and achieving a consistent, golden crust, but a heavy-bottomed pan also works.

→ How do I ensure the steak is cooked medium-rare?

Use a meat thermometer and aim for an internal temperature around 130°F (54°C) before resting.

→ Can I prepare the garlic butter in advance?

Yes, you can make garlic butter ahead and refrigerate it. Add it to the pan just before finishing the steak for best flavor.

→ What sides pair well with this dish?

Garlic mashed potatoes, roasted asparagus, or a simple green salad complement this steak beautifully.

→ How should leftovers be stored and reheated?

Cool completely, wrap tightly, and refrigerate for up to three days. Reheat gently in a low oven or skillet with a splash of broth to keep moist.

Pan Seared Steak Garlic Butter

Juicy steak seared in a hot skillet topped with melted garlic butter and herbs for rich flavor.

Prep Time
35 minutes
Cooking Time
10 minutes
Complete Time
45 minutes
Published By: Luna

Recipe Category: Main Dishes

Skill Level: Moderately Challenging

Cuisine Type: American

Total Portions: 2 Serves How Many (2 steaks)

Dietary Preferences: Low-Carb Option, Gluten-Free

Required Ingredients

→ Steak

01 2 ribeye steaks, 1-inch thick

→ Seasoning

02 Salt, to taste
03 Black pepper, to taste

→ Cooking fats

04 2 tablespoons olive oil
05 4 tablespoons unsalted butter

→ Aromatics

06 4 cloves garlic, smashed
07 Fresh rosemary or thyme, optional

Step-by-Step Instructions

Step 01

Remove ribeye steaks from the refrigerator and let them sit at room temperature for 30 minutes. Pat dry with paper towels and season both sides generously with salt and black pepper, pressing the seasoning into the meat.

Step 02

Preheat a cast iron skillet over medium-high heat for 5 minutes until very hot. Add olive oil and swirl to coat the pan evenly.

Step 03

Place seasoned steaks carefully into the hot skillet without overcrowding. Sear undisturbed for 4-5 minutes until a deep golden-brown crust forms. Flip using tongs.

Step 04

Add unsalted butter, smashed garlic cloves, and herbs if using to the skillet. As butter melts, tilt the pan and spoon the butter repeatedly over the steaks. Cook for an additional 4-5 minutes for medium-rare or adjust timing to preferred doneness.

Step 05

Use a meat thermometer to check internal temperature aiming for 54°C (130°F) for medium-rare. Remove steaks from skillet and rest on a cutting board for 5 minutes to redistribute juices.

Step 06

Slice steaks against the grain for optimal tenderness and serve with the garlic butter from the skillet drizzled on top.

Handy Cooking Tips

  1. Allow steaks to come to room temperature before cooking to ensure even doneness.
  2. Do not overcrowd the pan; sear in batches if necessary to maintain a proper crust.
  3. Use a meat thermometer to avoid overcooking and ensure perfect medium-rare results.
  4. Let steaks rest after cooking to keep them juicy and tender.

Necessary Kitchen Tools

  • Cast iron skillet or heavy-bottomed pan
  • Meat thermometer
  • Tongs
  • Spatula
  • Cutting board
  • Sharp knife

Allergy Details

Always check ingredient packaging for potential allergens and consult a healthcare professional when in doubt.
  • Contains dairy

Nutritional Information (Per Serving)

These nutrition details are for guidance and don’t replace professional advice.
  • Calories: 650
  • Fat: 50 grams
  • Carbohydrates: 1 grams
  • Proteins: 45 grams