Pan Seared Steak with Garlic Butter is your reliable, weeknight-to-date-night method for a deep browned crust, a tender rosy center, and an aromatic buttery finish—no special equipment, just a hot pan and smart timing.
Why You’ll Love This Pan Seared Steak with Garlic Butter
- Fast and repeatable: From fridge to plate in about 25–30 minutes with simple cues you can trust.
- Gorgeous crust, juicy interior: High, steady heat and minimal flipping create that steakhouse sear at home.
- One pan, huge flavor: Build flavor in a single skillet, then baste with foaming garlic butter for an irresistible finish.
- Flexible cuts & sizes: Works beautifully with ribeye, strip, or sirloin, 1 to 1½ inches thick.
- Beginner-friendly technique: Clear temps, times, and visual cues remove all guesswork.
- Easy to customize: Lemon, herbs, pepper flakes, or a splash of broth tailor brightness and richness to your taste.
What Is Pan Seared Steak with Garlic Butter?
At its core, Pan Seared Steak with Garlic Butter is a cast-iron (or heavy stainless) technique that uses high heat to brown the steak quickly, then finishes with a quick butter baste scented with crushed garlic and herbs. The result is a mahogany crust that crackles lightly under your knife, while the center stays comfortably tender and juicy. Because you’re cooking in one skillet, the flavorful browned bits (fond) dissolve into the butter as you baste, creating a glossy coating that clings to every slice.
Unlike oven-first methods, the stovetop approach gives you minute-to-minute control. You’ll learn to read the sizzle, the smell of browning, and the feel of doneness—skills that translate to any steak you cook after this one.
Pan Seared Steak with Garlic Butter
Ingredients
For the Steaks
- 2 ribeye, strip, or sirloin steaks (about 1 inch thick, 10–12 oz each)
- 1.5–2 tsp fine sea salt (divided) plus more to taste
- 1 tsp freshly ground black pepper
- 1–2 tbsp avocado or olive oil for high-heat searing
For the Garlic Butter Baste
- 3 tbsp unsalted butter
- 3–4 garlic cloves lightly smashed, skins on
- 2 sprigs fresh thyme or rosemary or 1 large sprig of each
- 1 pinch red pepper flakes optional
- 1 lemon wedge for finishing, optional but recommended
Optional to Serve
- chopped parsley or chives
- roasted potatoes, steamed greens, rice, or salad
Instructions
- Step 1 – Temper and Season: Pat steaks very dry with paper towels. Season all sides with salt and pepper. Let rest at room temperature for 20–30 minutes while you prep garlic and herbs.
- Step 2 – Preheat the Skillet: Heat a cast-iron or stainless skillet over medium-high for 2–4 minutes. Add oil and heat until shimmering and lightly smoking.
- Step 3 – Sear the First Side: Lay steaks in the pan without crowding. Sear 2–4 minutes until a deep brown crust forms. Flip only once.
- Step 4 – Sear the Second Side and Baste: Add butter, garlic, herbs, and pepper flakes. Tilt the pan and baste with foaming butter for 60–90 seconds.
- Step 5 – Check Doneness and Rest: Use a thermometer: Rare: 120°F, Medium-rare: 130–135°F, Medium: 140°F, Medium-well: 150°F, Well-done: 160°F+. Transfer to plate, spoon over butter, tent with foil, and rest 5–10 minutes.
- Step 6 – Finish and Serve: Squeeze lemon over the steaks if desired, slice against the grain, garnish with herbs, and serve with sides.
Notes
Ingredients for Pan Seared Steak with Garlic Butter
For the Steaks
- 2 ribeye, strip, or sirloin steaks, about 1 in (2.5 cm) thick, 10–12 oz (280–340 g) each
- 1½–2 tsp fine sea salt (divided), plus more to taste
- 1 tsp freshly ground black pepper
- 1–2 tbsp avocado or olive oil (for high-heat searing)
For the Garlic Butter Baste
- 3 tbsp unsalted butter
- 3–4 garlic cloves, lightly smashed (skins on are fine)
- 2 sprigs fresh thyme or rosemary (or 1 large sprig of each)
- Pinch red pepper flakes (optional)
- Lemon wedge, for finishing (optional but recommended)
Optional to Serve
- Chopped parsley or chives
- Quick pan sauce (see Pro Tips)
- Roasted potatoes, steamed greens, rice, or a simple salad
Ingredient Notes
- Choosing your cut:
- Ribeye = most marbling, ultra-juicy and plush.
- Strip (New York) = beefy, with a firmer bite and great crust.
- Sirloin = leaner and budget-friendly; take care not to overcook.
- Thickness matters: 1 inch cooks fast on the stovetop. For 1½–2 inches, you might sear then finish briefly in the oven (see FAQ).
- Oil first, butter later: High-smoke-point oil handles the initial sear; butter goes in at the end for flavor and basting without burning.
- Salt timing: Salting at least 20 minutes before cooking helps the seasoning penetrate and the surface dry for superior browning.
Step-by-Step Instructions
Step 1 – Temper and Season
Pat steaks very dry with paper towels. Season all sides with salt and pepper (about ¾ tsp salt per steak as a baseline). Let rest at room temperature 20–30 minutes while you prep the garlic and herbs. This brief temper promotes even cooking and better searing.
Step 2 – Preheat the Skillet
Set a heavy cast-iron or stainless skillet over medium-high heat for 2–4 minutes until hot. Add oil and heat until the surface shimmers and just begins to smoke. A hot pan is non-negotiable for a serious crust.
Step 3 – Sear the First Side
Lay the steaks in the skillet, presentation side down, leaving space between them. You should hear a strong, confident sizzle. Don’t move them for 2–4 minutes (time varies by thickness and heat). When a deep brown crust forms and the steak releases easily, flip.
Step 4 – Sear the Second Side and Baste
Add butter, smashed garlic, thyme/rosemary, and pepper flakes (if using). Tilt the pan slightly and spoon the foaming butter over the steaks continuously for 60–90 seconds. The butter will pick up browned bits and turn fragrant.
Step 5 – Check Doneness and Rest
Use an instant-read thermometer inserted from the side to the center:
- Rare: 120°F / 49°C
- Medium-rare: 130–135°F / 54–57°C
- Medium: 140°F / 60°C
- Medium-well: 150°F / 66°C
- Well-done: 160°F+ / 71°C+
Transfer steaks to a warm plate. Spoon a little pan butter over the top, tent loosely with foil, and rest 5–10 minutes. Resting redistributes juices so your steak stays succulent.
Step 6 – Finish and Serve
If you like a bright finish, squeeze a few drops of lemon over the steaks. Slice against the grain (especially important for sirloin), garnish with herbs, and serve with your favorite sides.
Pro Tips for Success
- Dry = browning: Moisture inhibits crust. Pat steaks dry before seasoning and again just before the pan.
- Space your steaks: Overcrowding traps steam and softens the crust. Use a 12-inch skillet for 2 steaks; otherwise, cook in batches.
- Resist the early flip: Let that first side develop color. If it sticks, give it another 30 seconds—it will release when the crust is ready.
- Baste late, not early: Add butter only after the flip so it doesn’t scorch. Spoon constantly for even color and flavor.
- Listen and observe: A steady, energetic sizzle is ideal. Smoke roaring out? Lower heat slightly. Silence? Your pan isn’t hot enough.
- Thermometer = confidence: Temperatures beat guesswork and deliver repeatable results across different steak sizes.
- Make a quick pan sauce: After resting the steaks, pour off excess fat, return the pan to medium heat, add a splash of broth and scrape up the fond. Reduce slightly and swirl in a knob of butter for a glossy spoon-over.
Flavor Variations
- Lemon–Herb Butter: Stir lemon zest and chopped parsley into the melted butter during basting for a bright, fresh finish.
- Peppercorn Kick: Crush ½–1 tsp black peppercorns and warm them in the butter as you baste for a steakhouse vibe.
- Garlic Two Ways: Use smashed cloves for basting perfume, then finish with a tiny amount of minced garlic cooked 20–30 seconds in the pan before making a quick sauce.
- Smoky Paprika Hint: Bloom a pinch of smoked paprika in the butter for gentle warmth and color.
- Mushroom Finish: Remove steaks to rest, sauté sliced mushrooms in the pan 3–4 minutes, deglaze with broth, then swirl in a touch of butter.
Serving Suggestions
- Classic plate: Steak with roasted potatoes and green beans or asparagus.
- Bistro bowl: Slice over garlicky mashed potatoes; spoon pan juices on top; finish with chives.
- Lighter side: Pair with a lemony arugula salad, steamed broccolini, or sautéed spinach.
- Grains & sauce: Serve over rice or quinoa to catch the garlicky butter and any quick pan sauce.
Storage and Freezing Instructions
- Refrigerate: Wrap leftovers and refrigerate up to 3 days.
- Reheat gently: Warm slices in a covered skillet over low heat with a spoon of broth until just heated through.
- Freeze (best for cooked slices): Freeze tightly wrapped slices up to 1 month. Thaw overnight in the fridge and rewarm briefly.
Nutrition Facts (Per Serving)
Approximate values for 1 steak with a share of the butter baste (2 servings).
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~620 | ~45 g | ~1 g | ~48 g | ~0 g | ~780 mg |
Values vary by cut, marbling, and exact butter amount.
FAQ About Pan Seared Steak with Garlic Butter
How do I get a deep brown crust without overcooking?
Preheat your skillet thoroughly and use enough oil to lightly film the pan. Pat steaks dry, lay them in without crowding, and resist moving them until the first side browns. Flip once, then baste with butter. Pull the steaks a few degrees before your target temperature—carryover heat during rest will finish the job.
Do I need a cast-iron skillet?
Cast iron is ideal because it holds heat well, but a heavy stainless-steel skillet also works. Avoid thin nonstick pans; they can’t maintain the consistent high heat needed for an excellent sear.
My steak stuck to the pan—what went wrong?
Usually the pan wasn’t hot enough, or the crust hadn’t formed yet. Next time, wait for a shimmer/smoke point on the oil, then lay the steak and leave it alone. When browning has developed properly, the steak will naturally release.
Should I finish thick steaks in the oven?
If your steaks are 1½–2 inches thick, yes, that can help. Sear both sides on the stovetop, then transfer the skillet to a 375°F (190°C) oven for 3–6 minutes, checking temperature often. Rest as usual.
How salty should I season?
A general guide is about ½–¾ teaspoon fine salt per 10–12 oz steak, plus a few grinds of black pepper. Salt at least 20 minutes ahead (or even overnight, uncovered in the fridge for a dry-brined effect) for deeper seasoning and better browning.
Can I make this dairy-free?
You can baste with oil alone, but you’ll miss the buttery richness. For a flavorful finish, add fresh herbs and a squeeze of lemon just before serving. If using a dairy-free butter alternative, add it late and watch the heat so it doesn’t scorch.
How do I slice for maximum tenderness?
Always slice against the grain—perpendicular to the muscle fibers—especially for sirloin. Angling the knife slightly (on a bias) creates wider, tender slices that feel luxurious.
Can I turn the pan juices into a sauce?
Absolutely. After the steaks rest, pour off excess fat, add a splash of broth to the hot pan, and scrape up the browned bits. Let it reduce for a minute, then swirl in a small knob of butter. Spoon over sliced steak.
TastyInspo Notes
- Prep with purpose: Season first, then set up your basting station (butter, garlic, herbs, spoon) so you can move fast when it’s time to baste.
- Render the edge: For steaks with a thick fat cap, hold the steak on its side with tongs for 30–60 seconds to render and crisp the edge.
- Baste efficiently: Tilt the pan and constantly spoon the foaming butter over the top surface so every area browns evenly.
- Mind the aromatics: Smashed, skin-on garlic cloves perfume the butter without burning the way minced garlic can.
- Finish bright: A few drops of lemon make flavors pop and balance richness without turning the sauce “lemony.”
- Rest on a warm board: A warm cutting board (rinsed with hot water and dried) helps keep the steak at a pleasant serving temp.
- Leftover glow-up: Thinly slice cold steak for salads or sandwiches; warm briefly if desired and drizzle with any saved pan juices.
Final Thoughts
Pan Seared Steak with Garlic Butter shows how a handful of smart habits—thorough drying, confident heat, a single decisive flip, and a fragrant butter baste—unlock steakhouse results at home. The method is quick, the ingredients are everyday, and the payoff is huge: a crust that shatters gently under your knife and a center that’s juicy, tender, and perfectly seasoned. Master the cues once and this becomes your go-to blueprint for any cut you love, any night of the week.
