There’s something deeply comforting about hearing a steak hit a hot pan. That sizzle instantly takes me back to my first apartment, when I was determined to learn how to cook steak like the ones I couldn’t afford at fancy restaurants. Back then, I had a small cast iron skillet and way too much confidence. I burned the outside, undercooked the inside, and smoked up the whole kitchen. These days, I’ve learned a few tricks—and pan seared steak with garlic butter and rosemary is now one of my go-to meals when I want something indulgent but still doable on a weeknight.
This recipe gives you that steakhouse taste right at home: juicy, golden-brown crust, and melted garlic butter spooned over until the steak smells like heaven.
Why You’ll Like Making This
The beauty of this pan seared steak is how fast it comes together. No oven, no fuss—just one pan, a handful of ingredients, and 20 minutes. I usually make this on a Friday night when we want a “treat yourself” dinner without going out. My wife loves it with mashed potatoes, and I like saving a few slices for steak sandwiches the next day.
It feels fancy enough for guests but is easy enough to pull off after work.
Ingredients You’ll Need
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2 well-marbled steaks (New York strip, ribeye, filet mignon, or sirloin all work)
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Salt and freshly ground black pepper
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½ Tbsp oil (just enough to coat the pan)
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3 Tbsp butter
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3–4 garlic cloves, smashed or quartered
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2–3 sprigs fresh rosemary
I’ve found that a good steak really doesn’t need much seasoning beyond salt and pepper. If your steak has marbling (those little white streaks of fat running through), you’re in for a juicy, flavorful result.
Step by Step – How to Pan Sear Steak
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Prep the steaks – Pat them dry with paper towels. A dry surface means a better sear.
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Season well – Sprinkle salt and pepper generously on both sides.
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Heat the pan – Preheat a cast iron skillet over medium heat for at least 5 minutes.
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Sear the steaks – Add oil, then lay in the steaks. Sear each side 3–4 minutes until a golden crust forms. Don’t move them too much.
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Sear the edges – Use tongs to hold the steak upright and sear the fatty edges for about 1 minute.
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Add butter and aromatics – Toss in butter, garlic, and rosemary. Tilt the pan and spoon the melted garlic butter over the steaks.
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Check doneness – Use a thermometer for accuracy (see chart below).
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Rest – Remove steaks to a cutting board, loosely cover, and let rest 10 minutes before slicing against the grain.
I know it’s tempting to cut into the steak right away, but resting is the secret to keeping all those juices inside instead of pooling on the cutting board.
Steak Doneness Guide
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Medium Rare: Remove at 125°F → rises to 130°F after resting
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Medium: Remove at 135°F → rises to 140°F
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Medium-Well: Remove at 145°F → rises to 150°F
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Well Done: Remove at 155°F → rises to 160°F
I usually pull mine off around 130°F for medium rare—that’s where you get the best balance of tenderness and juiciness.
My Favorite Tips for Success
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Let your pan preheat properly. Rushing this step is how you end up with gray, limp steak instead of a crusty sear.
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Press the steak gently into the pan for the first few seconds so it makes full contact with the surface.
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Don’t flip too often. One good sear per side is all you need.
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Use fresh garlic and rosemary for maximum flavor—the dried versions just don’t perfume the butter the same way.
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Slice against the grain and at a slight angle for those picture-perfect steakhouse slices.
Make Ahead Notes
You can’t really cook steak ahead of time without losing its magic, but you can season it ahead. Sometimes I salt my steaks in the morning, leave them uncovered in the fridge, and by dinnertime they’re beautifully seasoned and ready to sear.
Leftovers, though, are worth planning for. I often make an extra steak on purpose because cold slices are amazing in a Cobb salad or tucked into a crusty roll with a little horseradish mayo.
Serving Ideas
This steak plays well with just about anything, but here are my tried-and-true sides:
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Creamy mashed potatoes or roasted baby potatoes
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A crisp green salad with vinaigrette
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Oven-roasted asparagus or Brussels sprouts
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Corn on the cob in summer
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Chimichurri sauce if I want a punch of fresh flavor
One of my favorite meals is steak with mashed potatoes and garlicky green beans—it feels like comfort food, but it’s still quick.
Storage
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Fridge: Store leftover steak in an airtight container for up to 3 days.
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Freezer: Wrap tightly in plastic wrap, then foil, and freeze up to 2 months.
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Reheat: Best way is to slice thin and warm gently in a skillet with a splash of broth or butter. Avoid microwaving if you can—it tends to dry the steak out.
FAQs
Which cut of steak is best for pan searing?
I love New York strip or ribeye for their balance of flavor and tenderness. Filet mignon is great too if you want something extra tender.
Can I make this without cast iron?
Yes, a heavy stainless steel pan works well. Nonstick isn’t ideal—you won’t get the same crust.
Do I need to marinate the steak first?
Nope! A good quality, well-marbled steak just needs salt, pepper, and butter basting. If you want extra flavor, you can rub with garlic or herbs beforehand.
How do I avoid overcooking?
Use a thermometer and pull the steak off the pan about 5–10 degrees before your target temperature. It keeps cooking as it rests.
Pan Seared Steak with Garlic Butter
If you’ve ever wanted to bring the flavor of a steakhouse into your own kitchen, this pan-seared steak is the way to do it.
Ingredients
- 2 New York strip steaks (about 1 lb each, 1¼” thick) – ribeye or top sirloin also work
- 1 ½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- ½ tablespoon vegetable oil (or another high-heat oil like canola or light olive oil)
- 2 tablespoons unsalted butter
- 2 cloves garlic, quartered
- 1 sprig fresh rosemary
Instructions
- Pat the steaks very dry with paper towels. Season generously on both sides with salt and pepper right before cooking.
- Heat a cast-iron skillet over medium-high heat until hot, then swirl in the oil. Place the steaks in the pan and sear for about 4 minutes on the first side, until a golden crust develops. Flip and cook the other side for 3–4 minutes.
- Stand the steaks on their sides with tongs to sear the edges, letting the fat render for about 1 minute per edge.
- Reduce the heat to medium and add the butter, garlic, and rosemary. As the butter melts, tilt the pan slightly and spoon the garlic butter over the steaks for about 1 minute, until they’re just shy of your preferred doneness.
- Transfer the steaks to a cutting board, loosely cover, and let them rest for 10 minutes. Slice into ½-inch strips and spoon the pan butter over the top before serving.
Notes
- Medium-Rare: Remove at 125°F (final temp ~130°F)
- Medium: Remove at 135°F (final temp ~140°F)
- Medium-Well: Remove at 145°F (final temp ~150°F)
- Well Done: Remove at 155°F (final temp ~160°F)
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 311Total Fat 24gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 11gCholesterol 85mgSodium 846mgCarbohydrates 1gFiber 0gSugar 0gProtein 22g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Pan seared steak is proof that you don’t need a grill or a fancy kitchen to enjoy a steakhouse-style dinner at home. With a hot pan, simple seasoning, and a little butter love, you can make a meal that feels special in under half an hour. Next time you’re craving steak, skip the takeout and try this—you might just find yourself making it part of your regular dinner rotation.
