This Pan-Seared Steak has a garlic rosemary-infused butter that makes it taste steakhouse quality. You’ll be impressed at how easy it is to make the perfect steak – seared and caramelized on the outside, and so juicy inside.
As everyone is staying home, working from home, and homeschooling, people are cooking way more often and looking to improve their cooking skills. You all have been asking for more simple and delicious recipes that come together fast and have minimal ingredients. This garlic butter steak recipe is so satisfying and will impress your entire family.
Why You’ll Love This Pan-Seared Steak
This 20-minute recipe is done on the stovetop in one pan (no need to finish it in the oven). This is one of our favorite steak recipes, and we make it year-round because it’s such a quick and convenient cooking method. That garlic butter is lip-smacking good!
Ingredients for Garlic Butter Steak
It really doesn’t get any easier than this, and you don’t need much to make a lip-smacking good steak. We used 2 New York Strip Steaks (pictured below), each weighing 1 pound and 1 1/4″ thick. Keep in mind a thicker steak will take longer to cook through and a thinner steak will cook faster.
Well-marbled steaks will give you the juiciest results. Our favorite steaks to cook on a skillet are:
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New York Steak
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Filet Mignon (Tenderloin)
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Top Sirloin
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T-Bone/Porterhouse
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Ribeye Steak
Additional Ingredients:
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2 cloves garlic, peeled and quartered
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1 sprig fresh rosemary
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2 Tbsp unsalted butter
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1/2 Tbsp vegetable oil, or any high-heat cooking oil like canola or extra light olive oil
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1 1/2 tsp sea salt
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1 tsp black pepper, freshly ground
How to Pan Sear Steaks
Step 1: Pat Dry and Season
Pat the steaks dry with paper towels to get a perfect sear and reduce oil splatter. Just before cooking, generously season both sides of the steaks with salt and pepper.
Step 2: Preheat the Pan
Preheat the pan on medium-high heat and brush it with oil. Using just 1/2 Tbsp of oil reduces splatter. You want the pan to be very hot for a perfect sear.
Step 3: Sear the Steaks
Once the oil is very hot, add steaks to the skillet. Sear each side for 3-4 minutes until a brown crust has formed. Then use tongs to turn the steaks on their sides and sear the edges (about 1 minute per edge).
Step 4: Add Butter and Aromatics
Reduce heat to medium and immediately add the butter, garlic cloves, and rosemary to the pan. Spoon the garlic butter over the steaks and cook to your desired doneness (check the steak doneness chart below for guidance).
Step 5: Rest the Steaks
Once the steak reaches the desired internal temperature, remove it from the pan. Let it rest for 10 minutes before slicing against the grain. This allows the juices to redistribute, keeping the steak tender and juicy.
Steak Doneness Temperature Chart:
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Medium Rare (soft, dark pink inside): Remove at 125˚F for a final cooked temperature of 130˚F
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Medium (soft, some pink inside): Remove at 135˚F for a final cooked temperature of 140˚F
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Medium-Well (slightly pink center): Remove at 145˚F for a final temperature of 150˚F
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Well Done (very firm, little to no pink): Remove at 155˚F for a final temperature of 160˚F
Pro Tip: Use an instant-read thermometer to check the temperature, inserting it horizontally into the thickest part of the center of the steak (without touching the bone or fat portions).
What to Serve with Steaks
Steak is so versatile, and these are our favorite sides to make the perfect steak dinner:
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Roasted Asparagus or Roasted Brussels Sprouts
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Creamy Mashed Potatoes
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Oven-Roasted Baby Red Potatoes
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Corn on the Cob (a classic pairing)
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Chimichurri Sauce (for an extra burst of flavor)
Pro Tips for the Best Steak:
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Preheat the pan 5 minutes before adding steak for a great sear with good color and flavor.
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Press the steak down just as it hits the pan to ensure it makes full contact with the surface.
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Loosely cover and rest steaks on a cutting board for 10 minutes before slicing so they don’t dry out.
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Don’t slice too thin, or the steak will cool too quickly.
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Slice against the grain and at an angle for a steakhouse presentation.
How to Buy and Store Beef
We love buying larger packages of beef, as they’re often a better value in price per pound. Once we have our meal plan for the week, we refrigerate what we plan to cook within 3-4 days and freeze the rest. To preserve the quality of our steaks, we vacuum seal them. If you don’t have a vacuum sealer, you can also use a freezer-safe zip bag and squeeze out as much air as possible before freezing.
Storage Tips:
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Refrigerate Steaks (at 40˚F) for 3-4 days from purchase date
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Freeze Steaks for 6-12 months
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Refrigerate or freeze right after purchasing
- Place in freezer bags, removing as much air as possible, or vacuum seal
Steak Meal Prep
Did you know 40% of all food brought home in America goes uneaten? To reduce waste, we eat what we have in our kitchen and repurpose leftovers. Leftover steak is perfect for meal planning. Cooked beef can be refrigerated for 3-4 days or frozen for 2-3 months. Here are some great ideas for using up leftover steak:
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Tacos or Steak Fajitas – Slice or dice the cooked steak for a flavorful taco filling.
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Cheesesteak Quesadillas – Use the leftover steak to make a delicious quesadilla.
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Philly Cheesesteak Sandwiches – Repurpose the steak for a hearty sandwich.
Steak Meal Prep Ideas
If you have leftover steak, try these meal prep ideas to make the most of it:
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Steak Cobb Salad – Dice leftover steak and add to a salad with your favorite toppings.
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Steak Stir-Fry – Quickly stir-fry the steak with vegetables and serve over rice or noodles.
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Steak Wraps – Use leftover steak in wraps with veggies, avocado, and your favorite sauce.
Final Thoughts:
Cooking a Pan-Seared Steak with Garlic Rosemary Butter is a quick and easy way to enjoy a steakhouse-quality meal at home. With just a few simple ingredients and some basic techniques, you can create a juicy, flavorful steak that will impress anyone at the table. Whether you’re preparing it for a weeknight dinner or meal prepping with leftovers, this recipe is bound to become a favorite. Happy cooking!
Pan-Seared Steak + Steak Meal Prep Ideas
- Total Time: 20 minutes
Description
This Pan-Seared Steak is a simple, delicious way to enjoy steakhouse-quality flavor at home. The garlic rosemary-infused butter adds a rich, savory finish that enhances the natural flavors of the steak. Learn how to pan-sear steaks to perfection in just 20 minutes, and discover meal prep ideas for leftover steak, like Philly Cheesesteak Sandwiches and Steak Fajitas!
Ingredients
For the Steak:
2 lbs New York Strip Steaks (or Ribeye or Top Sirloin Steaks, about 1 lb each, 1 1/4” thick)
1/2 Tbsp vegetable oil (or any high-heat oil like canola or extra light olive oil)
1 1/2 tsp sea salt
1 tsp black pepper, freshly ground
For the Garlic Rosemary Butter:
2 Tbsp unsalted butter
2 cloves garlic, peeled and quartered
1 sprig fresh rosemary
Instructions
Step 1: Prep the Steak
Pat the steaks dry with paper towels. This ensures the steaks get a great sear.
Generously season both sides of the steaks with 1 1/2 tsp salt and 1 tsp freshly ground black pepper just before cooking.
Step 2: Heat the Pan
Preheat a cast iron skillet over medium-high heat. Once the pan is hot, add 1/2 Tbsp of oil and swirl it to coat the bottom of the pan.
Step 3: Sear the Steaks
Once the oil is very hot, add the steaks to the skillet. Sear the steaks for about 4 minutes on the first side until a nice brown crust forms.
Flip the steaks and cook for another 3-4 minutes on the second side.
Using tongs, turn the steaks on their sides and sear the edges for 1 minute per edge to render the fat and get that delicious crisp.
Step 4: Add Garlic Rosemary Butter
Reduce the heat to medium and immediately add 2 Tbsp unsalted butter, quartered garlic cloves, and fresh rosemary sprig to the pan.
Tilt the pan to spoon the melting garlic butter over the steaks. Continue spooning the butter over the steaks for 1 minute or until the steak is 5-10 degrees from your desired doneness (the temperature will rise as it rests).
Step 5: Rest the Steaks
Transfer the steaks to a cutting board, loosely cover them, and let them rest for 10 minutes. Resting allows the juices to redistribute, keeping the steak moist and tender.
Step 6: Slice and Serve
After resting, slice the steak against the grain into 1/2” strips.
Spoon the remaining garlic rosemary butter sauce over the sliced steak for added flavor and serve.
Notes
Steak Doneness Temperature Chart:
To achieve the perfect doneness, remove the steaks from the pan when they reach the following internal temperatures. The temperature will rise as the steak rests:
Medium Rare: Remove at 125°F, final temp 130°F
Medium: Remove at 135°F, final temp 140°F
Medium-Well: Remove at 145°F, final temp 150°F
Well Done: Remove at 155°F, final temp 160°F
Pro Tip: For accurate results, use an instant-read thermometer to check the internal temperature. Insert the thermometer horizontally into the side of the steak at the thickest part, without touching bone or fat.
What to Serve with Pan-Seared Steak:
Roasted Asparagus or Roasted Brussels Sprouts for a veggie-packed side.
Creamy Mashed Potatoes or Oven-Roasted Baby Red Potatoes for a hearty addition.
Corn on the Cob for a classic steak pairing.
Chimichurri Sauce for an extra burst of flavor on the side.
Pro Tips for the Best Steak:
Preheat the pan for 5 minutes before adding the steaks to ensure a good sear.
Press the steak down gently as it hits the pan to ensure maximum contact with the surface.
Rest the steak for 10-15 minutes after cooking to preserve moisture.
Slice against the grain and at an angle for a steakhouse-quality presentation.
How to Store and Meal Prep Leftover Steak:
Storage: Refrigerate leftover steak for up to 3-4 days in an airtight container. For longer storage, freeze the cooked steak for 2-3 months.
Meal Prep Ideas:
Steak Cobb Salad: Chop leftover steak into bite-sized pieces and serve on a bed of lettuce with eggs, bacon, and avocado.
Steak Fajitas: Slice steak thinly and serve in warm tortillas with sautéed bell peppers and onions.
Philly Cheesesteak Sandwiches: Layer thinly sliced steak with sautéed onions and melted cheese on a hoagie roll for a delicious sandwich.
FAQs:
Can I use a different cut of steak?
Yes! Ribeye, top sirloin, T-bone, or filet mignon also work great for this recipe. Choose a well-marbled steak for the juiciest results.
Can I use a non-cast-iron pan?
Yes, you can use a heavy stainless steel pan if you don’t have a cast iron skillet. The key is to ensure the pan gets hot enough for a good sear.
How can I tell if my steak is done without a thermometer?
While a thermometer is the most accurate, you can also use the finger test for doneness. Press on the steak: a soft feel indicates rare, a firmer feel is medium, and a very firm feel is well-done.
Can I freeze the steaks before cooking?
Yes, steaks can be frozen for up to 6-12 months. Make sure to vacuum seal or use freezer-safe bags to preserve the quality.
What sides pair best with steak?
Pair your steak with classic sides like mashed potatoes, roasted vegetables, and a simple salad. Chimichurri or garlic butter sauce adds extra flavor!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
