Description
This Pan-Seared Steak in Butter Sauce recipe delivers a perfectly cooked, juicy ribeye or New York strip steak with a rich, aromatic butter sauce infused with garlic and fresh herbs. Quick and easy, this stovetop method creates a deliciously crispy crust and tender interior, making it an ultimate steak dinner for any occasion.
Ingredients
Steak and Seasoning
- 2 boneless ribeye or New York strip steaks (about 1 inch thick)
- Salt and freshly ground black pepper to taste
For Cooking
- 2 tablespoons high-heat oil (canola or avocado oil)
- 4 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
- Optional: a splash of Worcestershire sauce or lemon juice for added depth
Instructions
- Prepare the Steaks: Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes. This ensures even cooking. Pat them thoroughly dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
- Heat the Pan: Preheat a large cast iron or stainless steel skillet over high heat until very hot. This high heat is essential for developing a deep sear.
- Sear the Steaks: Add the high-heat oil to the pan, then place the steaks in without crowding. Let them sear undisturbed for 2–3 minutes until a rich brown crust forms.
- Flip and Cook: Flip the steaks and cook for another 2–3 minutes for medium-rare doneness. Adjust the time if you prefer your steak more or less cooked.
- Add Butter and Aromatics: Reduce heat to medium-low and add the butter, smashed garlic cloves, and rosemary or thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks continually with the melted butter and herbs for 1–2 minutes to enhance flavor.
- Rest the Steaks: Remove the steaks from the skillet and let them rest on a cutting board or plate for 5 minutes. Resting distributes the juices, resulting in a juicy and tender steak.
- Serve: Slice the steaks against the grain and spoon the buttery garlic herb sauce from the pan over the top. Enjoy immediately with your favorite side dishes.
Notes
- Use a meat thermometer for perfect doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Letting steaks rest after cooking is crucial for juiciness.
- Pair this steak with mashed potatoes, sautéed greens, or a fresh salad for a complete meal.
- Optional splash of Worcestershire sauce or lemon juice can be added to the butter sauce for extra depth.
- Ensure steaks are patted dry to achieve a better sear and crust.
