Description
This Perfect Pan-Seared Steak recipe delivers tender, juicy steaks with a flavorful garlic butter finish. Featuring ribeye, sirloin, or filet mignon, the method involves searing in a hot skillet and basting with fresh garlic and herbs for a restaurant-quality steak experience at home in just 15 minutes.
Ingredients
Scale
Steak
- 1–2 Ribeye, sirloin, or filet mignon steaks
Garlic Butter
- 2–3 fresh garlic cloves, crushed
- 2 tablespoons unsalted butter
- 2–3 sprigs fresh thyme or rosemary
Other
- 1 tablespoon canola or avocado oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring to Room Temperature: Remove the steak from the refrigerator 30 to 60 minutes before cooking to ensure even cooking and better sear.
- Season the Steak: Pat the steak dry thoroughly with paper towels. Season both sides generously with salt and black pepper according to your taste.
- Heat the Pan: Place a cast iron or heavy skillet over medium-high heat. Add the canola or avocado oil and swirl the pan to coat the surface evenly.
- Sear: Place the steak in the hot pan. Cook it undisturbed for 4 to 5 minutes to develop a rich, brown crust. Flip the steak and cook another 4 to 5 minutes for medium rare or adjust time for desired doneness.
- Add Garlic Butter: During the final minute of cooking, add the unsalted butter, crushed garlic cloves, and fresh herb sprigs to the pan. Continuously baste the steak by spooning the melted garlic herb butter over the top to infuse flavor and keep it moist.
- Rest: Transfer the steak to a plate and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute for a tender, juicy bite before slicing and serving.
Notes
- Allowing the steak to come to room temperature ensures even cooking.
- Use a heavy skillet like cast iron for the best sear.
- Basting with garlic butter adds richness and depth of flavor.
- Letting the steak rest is crucial to retain juiciness.
- Adjust the searing time slightly depending on steak thickness and preferred doneness.
