I absolutely love sharing this Skillet Seared Steak with Garlic Butter Recipe with you because it s one of those dishes that feels fancy yet comes together so simply. When I first tried this method, the way the garlic butter mingles with a perfectly seared crust blew me away – it s rich, hearty, and so satisfying without needing any complicated steps or ingredients. You’ll find that this steak cooks quickly on your stovetop and tastes just like a steakhouse meal, but in the comfort of your own kitchen.
This recipe is especially perfect when you want to impress someone or simply treat yourself to a restaurant-worthy dinner without the fuss. Trust me, once you try skillet searing with garlic butter, you ll be hooked on how juicy and flavorful your steak becomes. Plus, it s really forgiving once you get the hang of the timing and the pan technique – so you can confidently serve steak that s cooked just the way you like it every single time.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday pantry staples to deliver extraordinary flavor.
- Perfectly Seared Crust: The cast iron skillet locks in juiciness with a golden-brown, flavorful crust.
- Garlic Butter Finish: Adds a rich, aromatic touch that elevates the steak to the next level.
- Quick and Easy: Ready in about 10 minutes of cooking time, so you can enjoy restaurant-quality steak fast.
Ingredients You’ll Need
Each ingredient here plays a crucial role – from picking the right cut of steak to using fresh herbs to boost flavor. I always recommend fresh thyme and good-quality unsalted butter because they make a world of difference in this skillet seared steak with garlic butter recipe.
- Ribeye or New York Strip Steaks: Choose steaks about 1 1/4 inches thick for best searing and juiciness.
- Vegetable Oil: Use a neutral oil with a high smoke point so the steak gets a perfect crust without burning.
- Kosher Salt: Essential for seasoning and drawing out the steak s natural flavors.
- Freshly Ground Black Pepper: Adds a bit of bite and warmth to the steak s surface.
- Unsalted Butter: Melted into the steak during cooking, it enriches every bite.
- Fresh Thyme Sprigs: Infuses subtle herbal notes that complement the garlic and butter beautifully.
- Garlic Cloves: Peeled and smashed to release their aroma and infuse the butter.
Variations
I love making this skillet seared steak with garlic butter recipe my own by playing around with herbs and even adding a spicy kick sometimes. You can easily personalize it to fit the flavors you like best or what you have on hand, so it always feels fresh and exciting.
- Herb Variations: I’ve tried rosemary instead of thyme, and it adds an earthy aroma that pairs beautifully with garlic butter.
- Spicy Butter: Adding a pinch of cayenne or smoked paprika to the butter creates a warm, smoky depth that’s perfect if you like things with a bit of a kick.
- Dietary Modification: For a dairy-free option, try using a high-quality olive oil garlic drizzle instead of butter-still delicious!
- Steak Cuts: While ribeye or New York strip are my favorites, you can also use filet mignon or sirloin depending on your budget and preference.
How to Make Skillet Seared Steak with Garlic Butter Recipe
Step 1: Bring the Steak to Room Temperature
This is a game changer. Letting the steak sit out for about 30 minutes before cooking helps it cook evenly, so the center won t be cold while the outside is overdone. I always set a timer so I don t forget – patience here really pays off in how evenly cooked your steak ends up.
Step 2: Preheat Your Cast Iron Skillet
Heat a tablespoon of vegetable oil over medium-high heat until it s hot but not smoking-look for that shimmer on the surface. Cast iron is ideal because it holds steady heat and gives you a beautifully browned crust. This usually takes about 3 minutes on gas stoves; electric stoves may take a little longer, so watch carefully to avoid burning the oil.
Step 3: Season and Sear the Steak
Pat both sides of your steak dry with paper towels to remove moisture-this is crucial for good searing. Then season generously with kosher salt and freshly ground black pepper. Place your steak in the hot skillet, press down firmly with tongs to ensure even contact with the pan, and let it cook undisturbed for about 3 minutes until a crust forms.
Step 4: Flip and Cook to Almost Done
Flip the steaks and cook for about another 3 minutes. Use a meat thermometer during this step to check temperature-when your steak is about 10 degrees below your desired doneness (135°F for medium-rare, for example), it s time for the next step. This approach helps you avoid overcooking, which I used to struggle with a lot before I started using a thermometer.
Step 5: Add Garlic Butter and Baste
Turn your heat down to medium-low, add butter, garlic cloves, and thyme sprigs to the pan. Using an oven mitt, carefully tilt the pan so that the melted butter pools on one side, then spoon it over the steaks repeatedly. This basting technique seals in moisture and infuses every bite with garlic and herbal richness. Keep doing this for about 1 more minute or until the steak reaches your targeted internal temp.
Step 6: Rest Before Serving
Transfer the steak to a plate and let it rest for 5 minutes. This rest period redistributes the juices and makes the steak tender and juicy rather than dry. I ve seen many cooks skip this step, but it truly makes a huge difference in texture and flavor – so don t rush it!
Pro Tips for Making Skillet Seared Steak with Garlic Butter Recipe
- Dry Steaks for Better Crust: Patting steaks dry absorbs surface moisture and helps create that beautiful golden sear instead of steaming your meat.
- Use a Meat Thermometer: I learned that checking internal temp takes the guesswork out of perfect cooking and is especially helpful for thicker cuts.
- Spoon Butter Constantly: Basting with garlic butter adds flavor and prevents the steak’s surface from drying out – it’s worth the extra attention.
- Let It Rest: Resting the steak before slicing lets juices settle, keeping every bite juicy and tender.
How to Serve Skillet Seared Steak with Garlic Butter Recipe
Garnishes
I enjoy topping my skillet seared steak with a little fresh chopped parsley or a sprinkle of flaky sea salt just before serving. It brightens the rich garlic butter flavor and adds a lovely fresh contrast. Sometimes, a lemon wedge on the side adds a burst of brightness that cuts through the richness.
Side Dishes
My go-to sides are roasted garlic mashed potatoes and simple sautéed green beans with almonds – they re easy, complement the steak s richness, and feel elegant. But honestly, a crisp salad or creamy mac and cheese work beautifully, too. You’ll find that pairing with sides that balance buttery steak gives you a meal you ll absolutely love.
Creative Ways to Present
When I want to impress for a special occasion, I slice the steak thinly against the grain and fan it out on a warm wooden cutting board with some extra garlic butter drizzled on top. Adding sprigs of fresh thyme or rosemary alongside, plus a scattering of sea salt flakes, really elevates the presentation. It feels rustic yet refined – perfect for an intimate dinner.
Make Ahead and Storage
Storing Leftovers
Leftover skillet seared steak stores best in an airtight container in the fridge for up to 3 days. I make sure to separate any garlic butter from the steak in case it solidifies, then spoon fresh butter on when reheating for best flavor and moisture retention.
Freezing
I ve frozen leftover cooked steak a few times by wrapping tightly in plastic wrap and then in foil. It s best used within 2 months. When you re ready to enjoy, thaw overnight in the fridge to keep texture intact.
Reheating
To reheat without drying out your steak, I gently warm it in a low oven (around 250°F) with a bit of reserved garlic butter on top, checking often. You can also quickly pan-sear it again for 30 seconds per side while spooning warm garlic butter on top to revive flavor and texture.
FAQs
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Can I use other cuts of steak for this skillet seared steak with garlic butter recipe?
Absolutely! While ribeye and New York strip are ideal because of their marbling and thickness, you can also use filet mignon, sirloin, or even flat iron steak. Just adjust cooking times slightly based on thickness and fat content.
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What s the best way to check steak doneness?
I highly recommend using a meat thermometer for precision. Insert it into the thickest part of the steak and pull it off the heat when it reaches 10 degrees below your target temp, as the steak will continue cooking while resting.
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Can I make the garlic butter ahead of time?
You can definitely prep garlic butter ahead and keep it in the fridge. When cooking the steak, simply reheat the butter in the pan to melt and infuse the steak with garlic flavor during basting.
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How do I avoid steak sticking to the skillet?
Make sure the skillet is preheated properly and the steak is dry before placing it in the pan. Don t try to move it until a crust has formed, usually around 3 minutes; this natural release means the steak is ready to flip.
Final Thoughts
This skillet seared steak with garlic butter recipe is truly one of my favorite ways to enjoy steak at home because it’s so quick, forgiving, and packed with flavor. I hope you ll give it a try and discover for yourself how satisfying it is to create restaurant-quality steak without the wait or fancy equipment. Trust me, once you master this, you ll want to make it again and again – it s the kind of recipe that gets everyone asking for seconds, including family and friends.
Print
Skillet Seared Steak with Garlic Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings (1/2 steak per person)
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A classic skillet-seared steak recipe featuring ribeye or New York strip steaks cooked to perfection with garlic butter, thyme, and a crispy browned crust. Perfect for a quick and flavorful dinner with a simple stovetop method.
Ingredients
Steaks
- 2 (12 oz) Ribeye or New York strip steaks (about 1 1/4-inches thick)
Seasoning and Cooking
- 1 Tbsp vegetable oil
- 1 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 2 Tbsp unsalted butter
- 2 sprigs fresh thyme
- 2 garlic cloves, peeled and smashed
Instructions
- Rest Steaks: Let steaks rest at room temperature for 30 minutes to ensure even cooking.
- Preheat Skillet: Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat until shimmering and near smoking, about 3 minutes on a gas stove.
- Season Steaks: Pat both sides of the steaks dry with paper towels. Season evenly with kosher salt and freshly ground black pepper.
- Sear Steaks: Place steaks in the hot skillet. Using metal tongs, press down firmly to ensure the entire bottom surface contacts the skillet. Cook without moving until the bottom forms a brown crust, about 3 minutes.
- Flip and Continue Cooking: Flip steaks and cook for approximately another 3 minutes, until the internal temperature is about 10 degrees below your desired doneness.
- Add Butter and Aromatics: Reduce heat to medium-low, add butter, smashed garlic cloves, and thyme to the skillet.
- Baste Steaks: Tilt the skillet using an oven mitt so the melted butter pools, then continuously spoon the butter over the steaks while cooking for about 1 more minute until the steaks reach your preferred doneness.
- Rest Steaks: Transfer steaks to plates and let rest for 5 minutes before slicing to allow juices to redistribute.
Notes
- Steak degree of doneness temperatures:
- 135°F for medium rare
- 145°F for medium (FDA recommended minimum temperature)
- 150°F for medium well
- 160°F for well done
- Keep in mind the internal temperature will rise approximately 5°F after removing from heat.
- Resting the steaks is essential for juicy, tender results.
Nutrition
- Serving Size: 6 oz steak with garlic butter
- Calories: 520
- Sugar: 0.1 g
- Sodium: 610 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 140 mg
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