Pan Seared Steak with Garlic Butter

Update : February 6, 2026

Why Make This Recipe

Pan Seared Steak with Garlic Butter is a delicious and simple dish that brings out the rich flavors of the steak. It’s perfect for an easy weeknight dinner or a special occasion. This recipe allows you to enjoy restaurant-quality steak in the comfort of your home. The combination of garlic and butter adds a savory touch that compliments the juicy steak wonderfully.

How to Make Pan Seared Steak with Garlic Butter

Ingredients:

2 ribeye steaks
Salt
Black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, crushed
Fresh herbs (such as thyme or rosemary)

Directions:

Remove the steaks from the refrigerator and let them come to room temperature, about 30 minutes before cooking.
Season both sides of the steaks generously with salt and pepper.
Heat a cast-iron skillet over high heat and add olive oil.
Once the oil is hot, add the steaks to the skillet and sear for about 4-5 minutes on each side for medium-rare, adjusting time depending on thickness and desired doneness.
Add the butter, garlic, and herbs to the skillet in the last minute of cooking and baste the steaks with the melted butter.
Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing.
Serve with the garlic butter drizzled on top.

How to Serve Pan Seared Steak with Garlic Butter

Serve the Pan Seared Steak with Garlic Butter on a warm plate. You can accompany it with sides like mashed potatoes, roasted vegetables, or a simple salad. Drizzle extra garlic butter on the plate for added flavor.

How to Store Pan Seared Steak with Garlic Butter

To store any leftover steak, let it cool to room temperature and then wrap it tightly in plastic wrap or foil. Place it in the refrigerator for up to 3 days. For longer storage, you can freeze the steak for up to 3 months.

Tips to Make Pan Seared Steak with Garlic Butter

Make sure your skillet is very hot before adding the steaks to get a good sear.
Use a meat thermometer to check for doneness. Medium-rare is around 130°F (54°C).
Let the steak rest after cooking to keep it juicy.
Feel free to experiment with different herbs like parsley or chives for variety.

Variation

You can switch out ribeye for other cuts of steak, such as sirloin or T-bone. Additionally, you can add a splash of red wine or balsamic vinegar to the pan after removing the steak for a tasty sauce.

FAQs

1. Can I use a different type of pan?
Yes, you can use any heavy-bottomed pan, but a cast-iron skillet is preferred for better heat retention.

2. What should I do if I want my steak well-done?
If you prefer your steak well-done, cook it for a few more minutes on each side, checking with a meat thermometer. Well-done steak is usually around 160°F (71°C).

3. Can I make garlic butter in advance?
Yes, you can make garlic butter ahead of time. Just mix the softened butter with crushed garlic and herbs, then store it in the refrigerator for up to a week.