Garlic Butter Pan-Seared Steak
Ribeye or New York strip seared in a screaming-hot cast iron skillet until a deep brown crust forms, then finished with butter, garlic, and thyme basted continuously over the top. Rested and sliced against the grain. The definitive stovetop steak method.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 2 ribeye or New York strip steaks, 1 to 1.25 inches thick, about 1 lb each — thickness matters; thin steaks overcook before a crust develops; if yours are under 1 inch consider a shorter sear time
- 1.5 tsp kosher salt
- 1 tsp coarsely ground black pepper
- ½ tsp garlic powder
- 1 tbsp neutral oil with high smoke point (canola or vegetable)
- 1 2 tbsp unsalted butter
- 3 cloves garlic, lightly smashed with the side of a knife — leave the skin on or off, either works
- 3 sprigs fresh thyme or rosemary
- 1 Flaky sea salt, for sprinkling after resting
- 1 Lemon wedge, for squeezing (optional — visible in the photo)
Instructions
- 1
Remove the steaks from the refrigerator 30 to 45 minutes before cooking and let them sit uncovered at room temperature. Cold steaks hitting a hot pan cook unevenly — the outside overcooks before the center reaches temperature. Pat both sides completely dry with paper towels — this is the single most important step for a good crust. Wet surface = steam = grey exterior. Season generously on both sides and the edges with the salt, pepper, and garlic powder.
- 2
Heat the cast iron skillet over high heat for 2 to 3 minutes until it's smoking. Add the oil and swirl to coat. Lay the steaks in the pan away from you to avoid splatter. Do not move them. Press down firmly with tongs for the first 10 seconds to maximize contact between the meat and the pan surface.
- 3
Sear undisturbed for 3 minutes until a deep mahogany-brown crust has formed and the steak releases cleanly from the pan without sticking. If it sticks it is not ready to flip. Flip and sear the second side for 3 minutes.
- 4
Reduce heat to medium. Add the butter, smashed garlic, and herb sprigs to the pan. As soon as the butter melts and begins to foam, tilt the pan so the butter pools to one side. Use the spoon to continuously scoop the hot garlic butter over the top surface of the steaks in a steady, rhythmic basting motion for 1 to 2 minutes. This is what creates the caramelized, aromatic surface visible in the photo.
- 5
Check internal temperature with the thermometer — remove at 125°F for medium-rare, 135°F for medium. The temperature will rise another 5 to 10°F during resting.
- 6
Transfer steaks to a cutting board. Do not cut immediately. Tent loosely with foil and rest for at least 5 minutes — resting allows the muscle fibers to relax and the juices to redistribute; cutting too early causes all the juices to pool on the board. Sprinkle with flaky sea salt. Slice against the grain into 1/2-inch strips or serve whole. Spoon any remaining pan butter over the top to serve.
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