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Classic: Creamy mashed potatoes or roasted baby‑potatoes.
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Vegetables: Garlic‑roasted asparagus or sautéed green beans with almond slivers.
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A crisp arugula‑and‑parmesan salad with lemon vinaigrette to cut the richness.
Drink pairing
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A bold red wine such as Cabernet Sauvignon or Malbec complements the steak’s richness.
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For non‑alcoholic: Sparkling water with a squeeze of lemon and a sprig of rosemary.
Nutrition Facts (Estimate per serving)
(Based on 10 oz steak + garlic‑butter, divided by 2 servings)
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Calories: ~600‑650 kcal
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Protein: ~45–50 g
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Carbohydrates: ~1‑2 g
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Fat: ~40‑45 g
Note: Values will vary depending on steak cut, thickness, butter amount and seasoning.
FAQs
Can I use a grill instead of a skillet?
Yes—though the flavour will vary slightly. You can sear the steak on the grill, then finish with garlic‑butter melted in a skillet or by brushing garlic‑butter on top just before serving.
My butter started burning—what happened?
Likely the butter was added too early or the heat was too high. Add butter and garlic/herbs only after the initial sear and reduce heat slightly for basting.
How do I know when my steak is done?
Use a meat thermometer and follow the guidelines above. For medium‑rare, remove at ~125 °F and let carry over to ~130 °F while resting. NatashasKitchen.com
Why is resting the steak important?
Resting lets the juices redistribute back into the meat. Cutting too soon causes juices to leak out and can result in a drier steak. Epicurious
Related Recipes
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Try our Skillet Garlic Butter Steak Bites for a quicker variation.
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Explore our Ribeye with Herb Butter and Seared Crust for another steakhouse favorite.
Conclusion
With this perfect pan‑seared steak with garlic butter, you’re ready to serve a steak that looks and tastes like it was made at a steakhouse. The golden crust, tender interior, and rich garlic‑butter finish come together in about 20 minutes—perfect for a special dinner or elevating a normal weeknight. Heat the pan, melt the butter, and enjoy every juicy bite.
