Perfect Pan‑Seared Steak with Garlic Butter – Juicy, Tender & Steakhouse Quality -

Two steaks (e.g., 1 in to 1¼ in thick) such as ribeye, New York strip or filet mignon (≈8–12 oz each)
½ Tbsp high smoke‑point oil (canola, vegetable or light olive oil)
1½ tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp unsalted butter
2 cloves garlic, lightly crushed
1 sprig fresh rosemary or thyme (optional but highly recommended)

Instructions

Remove the steaks from the fridge about 20‑30 minutes before cooking to bring to near room temperature. Chasing the Seasons
Pat each steak dry thoroughly with paper towels. This promotes a better crust. NatashasKitchen.com
Season both sides generously with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet (cast‑iron preferred) over medium‑high heat until very hot (just beginning to smoke).
Add the oil and swirl to coat the pan. Add the steak and press lightly so the surface makes full contact. Sear the first side without moving for ~3‑4 minutes, until a deep golden crust forms.
Flip the steak and sear the other side ~3‑4 minutes. If your steak has thick edges or a fat cap, sear those with tongs for ~1 minute per edge.

Reduce heat to medium. Immediately add the butter, garlic cloves and rosemary/thyme sprig. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the garlic‑butter mixture for ~1‑2 minutes. Chasing the Seasons+1
Check internal temperature:
- Medium‑rare: remove at ~125 °F (≈52 °C)—final temp will reach ~130 °F (≈54 °C) while resting. NatashasKitchen.com
- Medium: remove at ~135 °F (~57 °C) for final ~140 °F (~60 °C).
Transfer the steak to a cutting board, tent loosely with foil and rest for ~5–10 minutes (for thinner steaks) or ~10 minutes (for thicker). Resting lets the juices redistribute.

Slice the steak against the grain into thick strips. Pour any remaining garlic‑butter from the pan over the sliced steak. Serve immediately.

Use a well‑heated heavy skillet so you get a great sear; many sources highlight this as critical. Chasing the Seasons+1
Pat the steak dry and season just before cooking to avoid drawing out moisture.
Baste with butter and aromatics toward the end of cooking—not during the initial high‑heat sear—to avoid burning the butter. Epicurious
Use a meat thermometer for accuracy—especially if precision doneness matters.
Let the steak rest—cutting too soon will cause juices to escape and your steak will be less juicy.

Herb‑infused butter: Before cooking, mix softened butter with minced garlic, chopped parsley, and a little lemon zest. After slicing the steak, top with a dollop of this compound butter.
Spicy twist: Add ½ tsp smoked paprika and ¼ tsp cayenne pepper to the seasoning for extra heat.
Finish in oven for thicker steaks: For steaks thicker than 1½″, after searing both sides, finish in a pre‑heated 400 °F (≈200 °C) oven for 5‑10 minutes until temperature is reached. Chasing the Seasons
Different cuts: Ribeye, porterhouse, T‑bone or filet mignon all work beautifully. Just adjust timing based on thickness and cut.

Instead of unsalted butter, you can use salted butter—just reduce added salt when seasoning.
Use ghee (clarified butter) if you prefer less dairy solids or higher smoke point.
If no fresh herbs are available, substitute ½ tsp dried thyme or rosemary—but use fresh when possible for best flavour.
For oil, avocado oil is a good high‑smoke‑point alternative to vegetable or canola.

Storage: Store leftover steak slices in an airtight container in the refrigerator for up to 2‑3 days.
Reheating: Warm gently in a skillet over medium‑low heat for 1–2 minutes, adding a little butter or oil to re‑moisten. Avoid microwaving which can make steak tough.
Note: For best flavour and texture, this steak is best enjoyed fresh.