Craving a steakhouse-quality meal without leaving your kitchen? This Pan-Seared Steak with Garlic Butter delivers perfectly caramelized crust on the outside and juicy, tender meat inside—all in just 20 minutes. Finished with a rich garlic and rosemary butter, this simple recipe transforms everyday steak into something truly special.
💛 Why You’ll Love This Recipe
- Quick & easy – ready in just 20 minutes
- Minimal ingredients – simple pantry staples
- One-pan cooking – less mess, more flavor
- Steakhouse results – crispy crust + juicy center
- Perfect year-round – no grill needed
🛒 Ingredients
- 2 lbs New York strip steaks (or ribeye, sirloin, filet)
- 1/2 tbsp high-heat oil (vegetable, canola, or light olive oil)
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp unsalted butter
- 2 cloves garlic, quartered
- 1 sprig fresh rosemary
👩🍳 Instructions
1. Prep the Steak
Pat steaks completely dry with paper towels. Season generously with salt and pepper just before cooking.
2. Sear the Steak
Heat a heavy skillet (preferably cast iron) over medium-high heat. Add oil and swirl to coat.
Place steaks in the pan and sear for 4 minutes without moving, until a deep brown crust forms. Flip and cook another 3–4 minutes.
3. Sear the Edges
Using tongs, hold the steak on its sides and sear the edges for about 1 minute each to render the fat.
4. Add Butter & Aromatics
Reduce heat to medium. Add butter, garlic, and rosemary.
Tilt the pan and continuously spoon the melted butter over the steaks for about 1 minute, infusing them with flavor.
5. Rest the Steak
Remove steaks from the pan and let them rest for 10 minutes. This keeps them juicy and tender.
6. Slice & Serve
Slice against the grain into strips and drizzle with the garlic butter from the pan. Serve immediately.
🌡️ Steak Doneness Guide
- Medium Rare: Remove at 125°F → rests to 130°F
- Medium: Remove at 135°F → rests to 140°F
- Medium-Well: Remove at 145°F → rests to 150°F
- Well Done: Remove at 155°F → rests to 160°F
✨ Pro Tips
- Use a very hot pan for the best crust
- Don’t overcrowd the skillet
- Let steak rest before slicing
- Always slice against the grain for tenderness
- Use well-marbled cuts for juicier results
🍽️ Serving Ideas
- Creamy mashed potatoes
- Roasted asparagus or Brussels sprouts
- Crispy roasted potatoes
- Corn on the cob
- Fresh chimichurri sauce
🧊 Storage & Meal Prep
- Fridge: Store cooked steak for up to 3–4 days
- Freezer: Up to 2–3 months
- Leftover ideas: tacos, salads, sandwiches, quesadillas