Description
This perfect pan-seared steak recipe delivers a juicy, flavorful steak with a crisp crust and aromatic garlic butter finish. Ideal for quick weeknight dinners or special occasions, it highlights simple techniques that enhance the natural beef flavor while infusing it with fresh herbs and garlic.
Ingredients
Scale
Steak Ingredients
- 1–2 Ribeye, sirloin, or filet mignon steaks
- Salt, to taste
- Black pepper, to taste
Garlic Butter Ingredients
- 2–3 fresh garlic cloves, crushed
- 2 tablespoons unsalted butter
- 2–3 sprigs fresh thyme or rosemary
- 1 tablespoon canola or avocado oil
Instructions
- Bring to Room Temperature: Remove steak from fridge 30–60 minutes before cooking to ensure even cooking and better searing.
- Season the Steak: Pat the steak dry with paper towels to remove excess moisture, then generously season both sides with salt and black pepper to taste.
- Heat the Pan: Heat a cast iron or heavy skillet over medium-high heat until very hot. Add the canola or avocado oil and swirl to coat the pan evenly.
- Sear: Place the steak in the pan and let it cook undisturbed for 4–5 minutes to develop a deep crust. Flip the steak and cook another 4–5 minutes or until it reaches your preferred level of doneness.
- Add Garlic Butter: During the final minute of cooking, add the butter, crushed garlic cloves, and fresh herb sprigs to the pan. Continuously baste the steak by spooning the melted garlic herb butter over it to infuse rich flavor.
- Rest: Transfer the steak to a plate and let it rest for 5–10 minutes. This allows the juices to redistribute, resulting in a tender and juicy steak when sliced.
Notes
- Bringing the steak to room temperature before cooking helps achieve even cooking throughout.
- Patting the steak dry is key to getting a good sear and crust.
- Use a cast iron skillet for best heat retention and even cooking.
- Resting the steak after cooking ensures a juicy interior.
- Adjust cooking times depending on steak thickness and desired doneness.
