Steak night hits different when it’s homemade and sizzling in garlic butter. This pan seared steak recipe is quick, simple, and super satisfying. Whether you’re cooking for yourself or sharing with someone else, this one feels a little special without being hard. The garlic butter melts right into the steak and gives it that extra boost of flavor you don’t get at most restaurants.
Why I Love This Recipe
This one takes me back to when I first learned how to cook a proper steak. I messed up a few times—either too dry or underdone. But once I learned to just leave the steak alone and let the butter do its thing, I never looked back. I make this when I need something cozy, quick, and filling. The whole kitchen smells amazing too.
- Garlic butter makes everything better
- Fast but feels fancy
- Just one pan to clean
- The crust is everything—don’t skip that hot pan moment
Makes: 2 servings
Cook time: 15 minutes
Prep time: 10 minutes
Total time: 25 minutes
What You’ll Need
- 2 ribeye steaks (about 1 inch thick, room temperature)
- 1 ½ tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 3 tbsp unsalted butter (cold, cut into chunks)
- 3 garlic cloves (smashed)
- 2 sprigs rosemary (fresh)
Pro Tips
- Let the steak sit out for 30 minutes so it cooks evenly
- Don’t move the steak while it’s searing—let it get that golden crust
- Use tongs, not a fork, so you don’t poke holes and lose the juices
- Spoon the garlic butter over the top during the last few minutes for max flavor
- A cast iron skillet holds heat better and gives you the best sear
Tools Needed
- Cast iron skillet or heavy-bottomed skillet
- Tongs
- Small spoon (for basting)
- Cutting board
- Paper towels
- Instant-read thermometer (optional, but helpful)
Substitutions and Variations
- Swap ribeye for New York strip or filet mignon
- Use thyme instead of rosemary
- Add a pinch of red pepper flakes to the butter for heat
- Use ghee instead of butter for a nuttier flavor
- Add sliced mushrooms to the pan after searing for a built-in side
Make Ahead Tips
- You can smash the garlic and portion out the butter earlier in the day
- Letting your steak sit with salt in the fridge uncovered for a few hours actually helps dry the surface for better searing
- Pull the steak out of the fridge 30 minutes before cooking
Cooking Instructions
Step 1: Dry and Season the Steak
Pat 2 ribeye steaks dry with paper towels. Sprinkle 1 ½ tsp salt and 1 tsp black pepper evenly on both sides.
Step 2: Heat the Skillet
Heat 2 tbsp vegetable oil in a cast iron skillet over high heat until it just starts to smoke.
Step 3: Sear the Steak
Add the steaks to the hot pan. Press them down gently so they make full contact. Don’t move them. Sear for 3–4 minutes.
Step 4: Flip and Add Butter, Garlic & Herbs
Flip the steaks. Add 3 tbsp cold butter (in chunks), 3 smashed garlic cloves, and 2 rosemary sprigs to the pan. Tilt the pan and use a spoon to baste the top of the steaks with the melted garlic butter. Cook another 3–4 minutes.
Step 5: Rest and Serve
Transfer steaks to a plate. Let them rest for 5–10 minutes so the juices stay inside. Spoon any extra garlic butter on top before serving.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently in a skillet with a little butter or wrapped in foil in the oven
- Leftover steak is great sliced on sandwiches or salads
Why This Recipe Works (Quick Science)
Steak needs a dry surface to sear. That’s why drying it first matters. Salt draws moisture to the surface, helping form that brown crust (called the Maillard reaction) that adds so much flavor. Butter and herbs add aroma and richness during the final minutes without burning.
Common Mistakes
- Cooking steak straight from the fridge (makes it cook unevenly)
- Using too little heat—if the pan isn’t hot, the crust won’t form
- Moving the steak around too much—leave it alone
- Not resting the steak after cooking—it’ll lose all its juice
What to Serve With
- Roasted potatoes or mashed potatoes
- Garlic green beans or asparagus
- A crisp salad with vinaigrette
- Crusty bread to soak up the garlic butter
FAQ
Can I use a non-stick pan?
You can, but it won’t give you as good of a sear as cast iron.
What if my steak is thicker?
Add a couple more minutes to each side or finish in the oven at 400°F until desired doneness.
Do I have to use rosemary?
Nope! Thyme or sage work great too.
How do I know when it’s done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Or press the center—it should feel like the base of your thumb.
Hope you enjoy making this pan-seared steak with garlic butter! Once you try it, you’ll want to make it again and again. Let me know how it went or if you have any questions—I’d love to hear from you!
