Pan-Seared Steak with Garlic Butter
A restaurant-quality steak finished with aromatic garlic butter, featuring a caramelized crust and juicy interior. Perfect for showcasing tender beef with rich, aromatic flavors in under 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 main servings (1 steak per person)
- Method: Pan-Searing
- Cuisine: American/Steakhouse
- Diet: Non-Vegetarian
Ingredients
New York Strip Steaks (2 steaks, 2 lbs total, 1.25 inches thick)
Vegetable Oil (1/2 Tbsp, use canola or avocado oil)
Sea Salt (1.5 tsp, or kosher salt equivalent)
Fresh Garlic Cloves (4 cloves, minced)
Unsalted Butter (4 Tbsp, room temperature, plus extra for finishing)
Fresh Rosemary (1 sprig, finely chopped)
Black Pepper (freshly ground)
Instructions
Pat steaks completely dry with paper towels
Season both sides generously with salt and pepper
Heat cast iron skillet over medium-high until very hot (15-20 minutes)
Add oil to pan; swirl to coat
Sear steaks 4 minutes per side (or until well-browned)
Reduce heat to medium, remove steaks, and add garlic, rosemary, 4 Tbsp butter, and 1 Tbsp water
Swirl to create compound butter; spoon melted butter over steaks during last 2 minutes
Let steaks rest 10 minutes before slicing against the grain
Notes
Always use a cast iron skillet for heat retention
Let steaks reach room temperature 30 minutes before cooking
Use a meat thermometer for accuracy (125°F for rare, 135°F for medium-rare)
For vegetarians: substitute 1/4 lb mushrooms per person and adjust oil/vegetables for basting