Pan-Seared Steak with Garlic Butter Recipe.
Pan-Seared Steak with Garlic Butter
This roast beef has garlic butter that makes it taste like a quality steakhouse. You'll be amazed at how easy it is to make the perfect steak that's grilled on the outside and perfectly tender on the inside.
Ingredients
- 1 sprig of fresh rosemary
- 2 garlic cloves, peeled and cut into quarters
- 2 tablespoons unsalted butter
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoon sea salt
- 1/2 tablespoon vegetable oil, or any high heat cooking oil such as canola oil or extra light olive oil
- 2 pounds New York strip steaks (2 slices), or ribeye or top sirloin steak (1 pound per slice, 1 1/4-inch thick)
Instructions
- Dry the steaks well with paper towels. Just before cooking, season generously with 1 1/2 teaspoons salt and 1 teaspoon black pepper
- Heat a cast iron skillet until hot and add 1/2 tablespoon oil over medium-high heat, stirring until covered. Once the oil is very hot, add the steaks to the skillet. Grill the steaks on the first side for 4 minutes until a brown crust forms, then flip and let cook another 3-4 minutes. Using tongs, turn the steak on its sides to trim the white fat and sear the edges (1 minute per edge)
- Reduce heat to medium and immediately add 2 tablespoons butter, quarters of garlic, and rosemary to skillet. Pour the butter sauce over the steak, tilting the pan to get the butter on the spoon. Continue pouring the sauce over the steak for 1 minute or until the steak is about 5-10 degrees of doneness you want it to (the temperature will continue to rise another 5-10 degrees while the steaks are resting).
- Transfer the meat to a cutting board, cover loosely and let rest for 10 minutes before cutting into 1/2-inch slices for serving.
Notes
Doneness steak chart:
Medium rare: 145 degrees Fahrenheit
Medium ripe: 160 degrees Fahrenheit
Well done: 170 degrees Fahrenheit
Medium rare: 145 degrees Fahrenheit
Medium ripe: 160 degrees Fahrenheit
Well done: 170 degrees Fahrenheit
I bought a slab of cheek meat beef for about $13 and cut it into steaks/slivers to try for a pan seared steak. Nominally I don’t cook steaks, mostly BBQ pork on a wood grille, but even as a former line cook I Googled this and it works–Perfect. Even for cheek meat beef!
It would be very helpful if you included a timetable for those of us who do not have a meat thermometer. Even an approximation would be great. As it is, turned out great!! Thanks!
I tend to lean towards BBQ’ing steak all the time, but the ‘Q is currently snowed in. Previous attempts at using the cast iron have yielded mixed results. Made this last night and it was spectacular! So flavourful!! Definitely a doer againer!!
This recipe was so yummy – I managed to make one of the best steaks I’ve ever made without it being a long complicated process! Make sure you actually read to the end for tips about letting the meat rest and proper temperatures.
Hi, all I could find was dried Rosemary, how much do you recommend using if I could not find fresh rosemary? thanks!
my first time making steak and all my hubby kept saying was best steak he ever had. Better than the restaurant. Followed the recipe-did not add or remove anything. Also made your creamy mashed potatoes. WOW. Also thank Anna and your mom.
Amazing recipe. Simple to make yet packs a great punch at the dinner table. Thank you.
This was by far the best steak I have ever made. The directions are so simple. Rosemary and garlic added the perfect flavor.
I can’t wait to make it again.
My go to recipe for pan fried Steak. After losing my Husband, & his grilling abilities, was afraid I’d never have a great Steak again.
Thank You.
I sooo love your recipes every since i came accross your you tube channel. They are so easy to follow not so complicated and yet amazingly delicious!!!👍i am by the way from the philippines.
I love your recipes and videos… thanks for sharing them… i do have a question about the steak, do you use high heat with the pan or medium? Thanks