Pan Seared Steak with Garlic Herb Butter

This Pan Seared Steak recipe with garlic herb butter and delicious pan juices always turns out tender, juicy and incredibly flavorful, just like the ones served at your favorite restaurant or steakhouse.

📝 Ingredients

• 2 (12-ounces) ribeye steak or New York strip steaks (about 1 1/4 to 1 1/2 -inch thick )
• Salt and ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter ((or salted))
• 2 sprigs fresh rosemary
• 2 whole garlic cloves, peeled and lightly smashed
• 4 tablespoons unsalted butter, softened
• 1 clove fresh garlic, minced or pressed
• 1 tablespoon minced fresh herbs such as parsley, thyme and/or rosemary
• Pinch of salt
• Pinch of ground black pepper

👨‍🍳 Instructions

1. 1--- Make the Herb Butter ---
2. 2Mix Herb Butter: In a small bowl, mix together the herb butter ingredients until well combined. Transfer the herb butter to a piece of parchment paper or plastic wrap and shape it into a log. Refrigerate until ready to use. You can store it in the fridge for up to 1 week).
3. 3--- Steak - Stove top Method ---
4. 4Prep: Bring your steak to room temperature and pat steaks dry with paper towels. Any excess moisture outside of the steaks will prevent a perfect sear.
5. 5Season steaks liberally with salt and black pepper right before cooking or if time permits, salt the steaks 40 minutes to 24 hours before cooking (more about why in the post) and season with black pepper right before cooking.
6. 6Heat the pan: Heat a cast iron skillet or heavy stainless steel skillet over medium-high heat. Add the oil and swirl the skillet to coat the bottom. When the oil is hot, add the steaks to the skillet.
7. 7Cook steak: Sear the steaks on the first side until a nice, deep golden brown crust has formed, about 3 to 4 minutes. Using kitchen tongs, flip the steaks and cook for about 3 additional minutes. If your steak has a fatty layer around the edges, using kitchen tongs, turn each steak on its sides to sear the edges (this should take about 1 to 2 minutes).
8. 8Baste: Reduce the heat to medium-low and add the butter, rosemary, and garlic. After about 30-45 seconds, tilt the skillet so the butter pools to one side of the skillet. Spoon the butter over the steaks to baste them, and continue cooking and basting until the steaks are about 5-10 degrees away from the desired doneness. (The steaks' temperature will continue to rise 5-10 degrees while they rest).
9. 9Rest: Remove from the heat and transfer to a cutting board or plate and loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving.
10. 10Serve topped with garlic herb steak butter optional), or spoon some of the basting flavored butter from the skillet over the steaks.
11. 11--- Stovetop and Oven Method ---
12. 12Preheat oven: Preheat the oven to 400ºF
13. 13Sear steak: Follow the instructions above up to searing the meat edges.
14. 14Add butter and aromatics: Next, reduce the heat to medium-low and add the butter, rosemary, and garlic. Carefully, swirl the pan a bit so the butter mixes in with the oil. Place the skillet in the oven for about 3 – 4 minutes or until desired temperature is reached.
15. 15Roast in the oven: Transfer steaks to a cutting board or plate. Loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving. Serve topped with the garlic herb butter.