Pan Seared Steak Garlic Butter (Printer-Friendly Version)
Juicy steak seared in a hot skillet topped with melted garlic butter and herbs for rich flavor.
# 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:
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.
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.
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.
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.
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.
06 -
Slice steaks against the grain for optimal tenderness and serve with the garlic butter from the skillet drizzled on top.
# Handy Cooking Tips:
01 -
Allow steaks to come to room temperature before cooking to ensure even doneness.
02 -
Do not overcrowd the pan; sear in batches if necessary to maintain a proper crust.
03 -
Use a meat thermometer to avoid overcooking and ensure perfect medium-rare results.
04 -
Let steaks rest after cooking to keep them juicy and tender.