Pan-Seared Steak with Garlic Butter
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 people or 1/2 steak per person
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Calories
542 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pan-Seared Steak with Garlic Butter
Description
Pan-Seared Steak with Garlic Butter highlights thick, 1 1/4-inch New York Strip steaks cooked to your preferred doneness by searing in a hot cast iron pan. The steaks are dried, then generously salted and peppered to enhance the natural beef flavor. A quick sear on high heat forms a brown crust, while turning the edges renders the fat. Adding butter, quartered garlic, and fresh rosemary during the last minutes allows continual basting, enriching the meat with aromatic butter sauce.
The garlic and rosemary combine with butter to add complexity and aroma, complementing the savory steak crust. After cooking, the steaks rest loosely covered to let the juices redistribute, which results in a moist and tender cut when sliced half an inch thick. This technique balances a crisp exterior with a juicy interior.
This steak pairs well with simple sides like roasted vegetables or a green salad. The garlic butter sauce spooned over the slices adds richness. Monitoring the internal temperature ensures steaks come off the pan at the ideal medium-rare to well-done point, enjoying a pleasant pink center or fully cooked texture as desired.
Removing steaks from heat just prior to finished doneness takes into account carryover cooking during resting. Basting with garlic butter allows distributing the melted butter and flavors evenly. Using a cast iron pan maintains the necessary high temperature for proper searing and crust formation.
Ingredients
- 2 lbs New York Strip steak or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick, 2 steaks
- 1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil
- 1 1/2 tsp salt sea salt
- 1 tsp black pepper freshly ground
- 2 Tbsp butter unsalted
- 2 cloves garlic peeled and quartered
- 1 prig rosemary fresh
Instructions
- Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
- Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
- Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-19 degrees while steaks rest).
- Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.
Notes
- Use a well-seasoned cast iron skillet for even heat and good sear.
- Pat steaks dry before seasoning to help crust formation.
- Allow steaks to rest loosely covered for 10 minutes before slicing.
- Monitor internal temperature for desired doneness: 125°F for medium-rare final temp 130°F, 135°F for medium final 140°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people or 1/2 steak per person
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbs | 1g | |
| Protein | 46g | 92% |
| Fat | 40g | 62% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 154mg | 51% |
| Sodium | 991mg | 41% |
| Potassium | 608mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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