Description
This Pan-Seared Steak with Garlic Butter recipe features perfectly seared ribeye steaks cooked to your desired doneness, enhanced by a rich, aromatic garlic butter sauce and fresh herbs. Quick to prepare and full of flavor, it’s ideal for an impressive yet simple meal.
Ingredients
Scale
Steak
- 2 ribeye steaks (or your favorite cut)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Garlic Butter
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped (optional)
Instructions
- Preheat Skillet: Preheat a skillet over medium-high heat, ensuring it becomes hot enough to properly sear the steaks.
- Season Steaks: Generously season the ribeye steaks with salt and freshly ground black pepper on both sides to enhance their natural flavors.
- Sear Steaks: Add olive oil to the hot skillet. Once shimmering, place the steaks in the skillet and sear for 4–5 minutes per side, or until they reach your preferred level of doneness.
- Melt Garlic Butter: While the steaks are cooking, melt the unsalted butter in a small pan over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant, taking care not to burn the garlic.
- Rest Steaks: Transfer the cooked steaks to a plate and let them rest for 5 minutes. This step allows the juices to redistribute, making the meat tender and juicy.
- Finish and Garnish: Drizzle the warm garlic butter over the rested steaks. Sprinkle with fresh parsley and thyme to add a burst of fresh herbaceous flavor.
- Serve: Serve your perfectly pan-seared steaks hot alongside your favorite side dishes for a complete and satisfying meal.
Notes
- Resting the steaks before serving is crucial for juicy, tender meat.
- Adjust cooking time depending on steak thickness and desired doneness.
- Use fresh herbs for the best flavor in the garlic butter sauce.
- This recipe works well with cuts other than ribeye, such as strip steak or filet mignon.
- To intensify flavor, baste the steaks with garlic butter toward the end of cooking in the skillet.
