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Perfect Pan-Seared Steak with Garlic Butter – A Steakhouse-Worthy Dinner in Minutes
There is nothing quite like a perfect pan-seared steak with garlic butter sizzling in a hot cast iron skillet. The moment that butter hits the pan, the kitchen fills with an aroma that transports me straight back to the bistros of Paris, where I trained as a young cook. I’m Lora, a food blogger and professional cook based in New York City, and I’ve spent years perfecting this pan-seared steak recipe so that you can create a steakhouse style steak at home without any fuss. This steak with garlic butter is not just a meal — it’s an experience. With a golden-brown crust, a juicy center, and a rich, nutty butter sauce infused with garlic and rosemary, every bite tastes like it came from a high-end restaurant. The best part? You don’t need a grill or special equipment. Just a cast iron pan, a few simple ingredients, and the right technique. Today, I am sharing everything I know about how to pan sear steak to perfection. Whether you’re cooking for a weeknight dinner or a special occasion, this easy steak recipe delivers every single time.
Let me paint a picture for you: a thick New York strip steak, seasoned generously with salt and pepper, hitting a screaming hot cast iron skillet with a satisfying hiss. The crust forms in minutes — deep brown, crackling, and packed with flavor. Then you drop in a generous pat of unsalted butter, a few cloves of garlic, and a sprig of fresh rosemary. As you tilt the pan and spoon that foaming garlic butter steak sauce over the top, the steak absorbs all those aromatic flavors. When you slice into it, the interior is perfectly tender — medium-rare, rosy pink, and incredibly juicy. This is the best way to cook steak in a pan, and I’m going to walk you through every step. I learned this technique during my time at culinary school in Paris, where my chef instructor insisted that a true pan-seared steak should never leave the stovetop. He was right. The cast iron pan gives you that restaurant-quality sear that no grill can replicate. And when you add the garlic butter basting method? Absolutely unbeatable. This steak recipe one pan meal minimizes cleanup while maximizing flavor — my favorite kind of cooking.
What makes my version of pan-seared steak stand out is the combination of French technique and the warm, generous spirit of my Moroccan upbringing. In my mother’s kitchen in Morocco, we would cook meat low and slow with warm spices. In Paris, I learned the art of the perfect sear and the beauty of simple, high-quality ingredients. Here in NYC, I bring those worlds together. For this perfect pan-seared steak, I insist on patting the steak thoroughly dry — that is the single most important step for a good crust. Then I use high-heat oil for the initial sear and finish with butter basting. I also want to share a common mistake home cooks make: moving the steak too soon. Let it sit! If you try to flip it before the crust forms, it will stick and tear. Trust the process, listen to the sizzle, and you will have a pan seared steak in cast iron that rivals any steakhouse. For more tips on doneness, check out my complete steak doneness guide. And if you love one-pan meals like I do, you’ll adore my collection of one-pan dinner recipes.
Why This Pan-Seared Steak Recipe Is the Best
The Flavor Secret — This pan-seared steak recipe hinges on a technique called butter basting, which I learned in Paris. After searing the steak in oil, you reduce the heat, add butter, garlic, and rosemary, and spoon the foaming butter over the steak continuously. This process infuses the meat with incredible depth while keeping the interior tender. The garlic butter steak sauce becomes nutty and rich as it browns slightly, creating a flavor profile that is simply unmatched. I love to finish with a pinch of flaky sea salt right before serving — it adds a delightful crunch and a burst of salinity that elevates every bite.
Perfected Texture — Achieving that perfect crust on a pan-seared steak requires patience and the right pan. I use a cast iron skillet because it retains heat better than any other pan, giving you an even, deep sear. The key is to let the steak develop a crust without rushing it. Four minutes on the first side, three to four on the second, and then a quick sear on the edges. The result is a steak that is beautifully caramelized on the outside and exactly as you like it on the inside. This is the best way to cook steak in a pan if you want restaurant-quality results at home.
Foolproof & Fast — Even if you have never cooked a steak in your life, this easy steak recipe is forgiving and straightforward. The total active time is under 15 minutes, and the ingredients are minimal. I’ve tested this recipe dozens of times in my NYC kitchen, and it works every single time. The instructions are clear, the visual cues are easy to spot, and the result is consistently delicious. Whether you are cooking for one or for a family, this steak recipe one pan meal will become a regular in your rotation. For more inspiration, browse my favorite cast iron skillet recipes.
Pan-Seared Steak Ingredients
When I shop for ingredients for my pan-seared steak, I head straight to the butcher counter at my local NYC market. I look for steaks that are at least 1 ¼ inches thick — anything thinner won’t give you that beautiful contrast between crust and tender center. The quality of the beef matters, but you don’t need to buy the most expensive cut. New York strip, ribeye, or top sirloin all work beautifully. The key is freshness and thickness. Here is everything you need for this steak with garlic butter recipe.
Ingredients List
- 2 lbs New York Strip Steaks (2 steaks, 1 lb each, 1 ¼ inches thick) — or substitute ribeye or top sirloin
- ½ tbsp vegetable oil (or any high-heat cooking oil like canola or extra light olive oil)
- 1 ½ tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 2 cloves garlic, peeled and quartered
- 1 sprig fresh rosemary (or thyme, if you prefer)
Ingredient Spotlight
New York Strip Steak — This cut comes from the short loin and is well-marbled without being overly fatty. It has a robust beefy flavor and a tender texture that works perfectly for pan-seared steak. When selecting, look for steaks with even marbling and a bright red color. If you can’t find it, ribeye is a fattier alternative that stays incredibly juicy, while top sirloin is leaner but still flavorful. For the best results, let the steak come to room temperature for 20–30 minutes before cooking.
Unsalted Butter — Using unsalted butter gives you full control over the seasoning. As the butter melts and browns slightly in the pan, it develops a nutty flavor that complements the beef beautifully. This is the heart of the garlic butter steak experience. If you only have salted butter, reduce the added salt by about ¼ teaspoon. For a dairy-free version, you can use a high-quality vegan butter or ghee (which is lactose-free).
Fresh Garlic and Rosemary — Garlic and rosemary are the classic aromatics for a reason. The garlic infuses the butter as it gently cooks, mellowing into a sweet, savory note. Rosemary adds an earthy, pine-like aroma that pairs beautifully with beef. I quarter the garlic cloves so they release flavor without burning. If you don’t have fresh rosemary, fresh thyme or even a sprig of oregano works well. Avoid dried herbs here — they can burn in the hot butter.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| New York Strip Steak | Ribeye or Top Sirloin | Ribeye is richer and more tender; sirloin is leaner with a firmer bite. |
| Unsalted Butter | Ghee or Vegan Butter | Ghee adds a nuttier flavor and works for lactose-free diets; vegan butter slightly less rich. |
| Fresh Rosemary | Fresh Thyme or Oregano | Thyme is more subtle and floral; oregano is bolder and slightly peppery. |
| Vegetable Oil | Canola, Avocado, or Extra Light Olive Oil | All high-heat oils work similarly; avocado oil has a neutral flavor and high smoke point. |
How to Make Pan-Seared Steak — Step-by-Step
Making a perfect pan-seared steak at home is easier than you think. Follow these four simple steps, and you will have a steakhouse style steak at home in under 25 minutes. I’ve included my personal pro tips and common mistakes to watch out for, so you get it right the first time.
Step 1: Prepare and Season the Steak
Start by patting the steaks thoroughly dry with paper towels. Moisture is the enemy of a good sear — any moisture on the surface will steam the steak instead of searing it. Just before cooking, generously season both sides with 1 ½ teaspoons of sea salt and 1 teaspoon of freshly ground black pepper. Press the seasoning gently into the meat so it adheres. Let the steaks sit at room temperature for about 20 minutes while you heat the pan. This allows the salt to penetrate the meat and helps the steak cook more evenly.
💡 Lora’s Pro Tip: For an even deeper flavor, season the steak up to 40 minutes before cooking and let it rest uncovered in the refrigerator. This dry-brining method draws out moisture, concentrates the flavor, and gives you an even better crust on your pan-seared steak.
Step 2: Sear the Steak in a Hot Cast Iron Pan
Place a cast iron skillet over medium-high heat and let it get hot — about 3–4 minutes. Add ½ tablespoon of vegetable oil and swirl to coat the surface. The oil should shimmer but not smoke. Carefully lay the steaks in the pan, ensuring they are not touching. Sear for 4 minutes on the first side without moving them. You should see a deep brown crust forming. Flip the steaks and cook for another 3–4 minutes for medium-rare. Use tongs to turn the steaks on their sides and sear the edges for 1 minute per edge to render the fat cap.
⚠️ Common Mistake to Avoid: Do not overcrowd the pan! If the steaks are too close together, the temperature drops and they steam instead of sear. Cook in batches if needed. Also, resist the urge to flip early — let that crust develop fully. This is the best way to cook steak in a pan for a reason.
Step 3: Add Garlic Butter and Aromatics
Reduce the heat to medium. Immediately add 2 tablespoons of unsalted butter, the quartered garlic cloves, and a sprig of fresh rosemary to the pan. Tilt the pan slightly so the butter pools on one side, and use a spoon to continuously baste the steaks with the foaming butter. Spoon the garlic butter steak sauce over the top for about 1 minute, or until the steak reaches an internal temperature about 5–10 degrees below your desired doneness. The steak will continue to cook as it rests, rising another 5–10 degrees.
💡 Lora’s Pro Tip: Use an instant-read thermometer for precision. For medium-rare, pull the steak at 125°F — it will rise to 130–135°F during resting. For medium, pull at 135°F. This ensures your pan-seared steak is perfectly cooked every time.
Step 4: Rest and Slice
Transfer the steaks to a cutting board and loosely cover them with aluminum foil. Let them rest for 10 minutes. This step is essential — it allows the juices to redistribute throughout the meat so they don’t run out when you slice. After resting, slice the steak against the grain into ½-inch thick strips. Spoon the remaining garlic butter steak sauce from the pan over the sliced steak before serving.
⚠️ Common Mistake to Avoid: Slicing the steak too soon is one of the biggest mistakes home cooks make. If you cut into it right away, all those precious juices will end up on the cutting board instead of in your mouth. Be patient — those 10 minutes make all the difference in a perfect pan-seared steak.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Season steak | 2 mins | Salt and pepper pressed into meat; steak at room temp. |
| 2 | Sear in cast iron | 4 + 4 mins | Deep brown crust forms; edges are rendered and golden. |
| 3 | Butter baste | 1 min | Butter foams and turns golden; garlic softens. |
| 4 | Rest and slice | 10 mins | Steak rests under foil; juices settle; slices are even. |
Serving & Presentation
When I serve this pan-seared steak, I like to arrange the slices on a warm platter and spoon the remaining garlic butter sauce from the pan over the top. A final sprinkle of flaky sea salt and a few fresh rosemary leaves add color and texture. The aroma alone will have everyone gathered around the table before you even call them. In my NYC apartment, I often pair this steak with garlic butter with simple sides that let the meat shine — think creamy mashed potatoes, roasted asparagus, or a crisp green salad with a tangy vinaigrette.
For a Moroccan-inspired twist, I sometimes serve the steak alongside a warm couscous with dried apricots and toasted almonds — a nod to my childhood. The sweetness of the apricots balances the savory richness of the garlic butter steak beautifully. And of course, no steak dinner is complete without a good glass of red wine. A bold Cabernet Sauvignon or a smooth Malbec pairs wonderfully with the charred crust and buttery finish.
If you are looking for more side dish ideas, check out my collection of easy steakhouse side dishes. From roasted Brussels sprouts with balsamic glaze to crispy parmesan potatoes, these recipes are designed to complement your pan-seared steak recipe perfectly.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Mashed potatoes, roasted asparagus, crisp green salad | Creamy and earthy sides balance the rich, savory steak. |
| Sauce / Dip | Extra garlic butter sauce, chimichurri, horseradish cream | Bright or tangy sauces cut through the richness of the beef. |
| Beverage | Cabernet Sauvignon, Malbec, or a dark beer stout | Bold red wines complement the char and butter; stout adds roasty depth. |
| Garnish | Flaky sea salt, fresh rosemary, cracked black pepper | Adds texture, color, and a final burst of flavor before serving. |
Make-Ahead, Storage & Reheating
As a busy NYC food blogger, I know the value of meal prep. While pan-seared steak is best enjoyed fresh, you can absolutely store leftovers and enjoy them later. In fact, I often cook an extra steak just to have for lunch the next day — sliced cold over a salad or gently reheated. Here is how to store and reheat your garlic butter steak so it stays as delicious as the first serving.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, steak whole or sliced | 3–4 days | Reheat gently in a low oven (275°F) or in a skillet with a splash of broth. |
| Freezer | Vacuum-sealed or tightly wrapped in foil + freezer bag | 2–3 months | Thaw overnight in the fridge, then reheat in a covered skillet on low heat. |
| Make-Ahead | Seasoned steak on a tray, covered in fridge | Up to 1 day in advance | Season and refrigerate uncovered for dry-brining; cook directly from fridge, adding 1 min per side. |
The best way to reheat a pan-seared steak without drying it out is in a low oven. Place the steak on a wire rack over a baking sheet and warm at 275°F for about 10–12 minutes. If you prefer the stovetop, add a small knob of butter to a skillet over low heat and warm the steak gently, spooning the butter over it. Avoid the microwave at all costs — it will toughen the meat and ruin the texture. Leftover garlic butter steak is also fantastic sliced thin and added to a hearty breakfast hash or a warm grain bowl.
Variations & Easy Swaps
This pan-seared steak recipe is wonderfully adaptable. Whether you are cooking for dietary needs, exploring new flavors, or simply using what you have on hand, these variations will keep your steak with garlic butter exciting every time.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spice Rub | Add cumin, coriander, and paprika to the seasoning | Adventurous palates and North African flavor lovers | Easy — just mix spices with salt and pepper |
| Dairy-Free Garlic Butter Steak | Use ghee or vegan butter instead of unsalted butter | Lactose-intolerant or dairy-free diets | Easy — swap butter 1:1 |
| Herb & Citrus Finish | Add lemon zest and a squeeze of lemon juice with the butter | Bright, fresh flavor contrast to the rich steak | Easy — add during basting or after resting |
Moroccan Spice Rub Variation
In my mother’s kitchen in Morocco, we would often season beef with a warm blend of cumin, coriander, and sweet paprika. For this variation, simply add ½ teaspoon each of ground cumin, ground coriander, and sweet paprika to the salt and pepper before seasoning the steak. The spices toast in the hot pan and create a fragrant crust that pairs beautifully with the garlic butter steak sauce. This is one of my favorite ways to enjoy a pan-seared steak when I’m craving the flavors of home. I also love serving it with a side of harissa-spiced roasted carrots for a complete North African-inspired meal.
Dairy-Free Garlic Butter Steak
If you need a dairy-free option, ghee is your best friend. Ghee is clarified butter with the milk solids removed, so it has that same rich, nutty flavor without the lactose. Simply replace the unsalted butter with 2 tablespoons of ghee and proceed with the recipe as written. Vegan butter also works, though it may not brown quite as deeply. The result is still a delicious garlic butter steak that everyone can enjoy. I have tested both versions in my NYC kitchen, and the ghee version is remarkably close to the original in both flavor and texture.
Herb & Citrus Finish
During the summer months, when I visit the Union Square farmers market, I love to add a bright, citrusy twist to my pan-seared steak. After basting the steak with the garlic butter, I add a pinch of lemon zest and a squeeze of fresh lemon juice to the pan. The acidity cuts through the richness of the butter and lifts the entire dish. This variation is especially lovely when served with a light arugula salad and shaved Parmesan. The lemon-kissed steak with garlic butter feels fresh and vibrant — perfect for warm-weather dining.
Frequently Asked Questions
How do you pan sear a steak without burning the butter?
This is a common concern, and the trick is all in the timing. Start by searing the steak in a high-heat oil like vegetable or canola oil, which has a high smoke point. Once the crust has formed and you flip the steak, reduce the heat to medium before adding the butter. This prevents the butter from burning while still allowing it to foam and brown gently. The butter should sizzle and bubble, not smoke. If you see dark specks forming quickly, the heat is too high. Tilt the pan and spoon the butter over the steak — this cools the butter slightly and infuses the meat with flavor. This two-stage method is the best way to cook steak in a pan for a perfect pan-seared steak with a rich, unburnt butter sauce.
What is the best cut of steak for pan searing?
For a truly exceptional pan-seared steak, I recommend New York strip, ribeye, or top sirloin, all cut at least 1 ¼ inches thick. New York strip is my personal favorite because it has a robust beefy flavor, good marbling, and a tender texture without being too fatty. Ribeye is richer and more forgiving due to its higher fat content — it stays incredibly juicy even if you cook it a minute too long. Top sirloin is leaner and more economical, making it a great choice for a weeknight easy steak recipe. Whichever cut you choose, look for steaks with even marbling and a bright red color. Thickness is crucial — thin steaks cook too quickly and won’t develop that desirable crust-to-interior contrast. For the best results, always choose steaks that are at least 1 inch thick.
How long do you pan sear a steak for medium-rare?
For a 1 ¼-inch thick steak cooked to medium-rare, I sear the first side for 4 minutes, then flip and cook the second side for 3–4 minutes. This timing assumes your pan is hot and the steak is at room temperature before cooking. After flipping, I add the butter and baste for about 1 minute, bringing the total cook time to approximately 8–9 minutes. The internal temperature should read 125°F when you remove the steak from the pan — it will rise to 130–135°F during the 10-minute rest. This produces a perfect pan-seared steak with a warm red center. If you prefer your steak more or less done, adjust the second-side cook time by 1–2 minutes. Always use an instant-read thermometer for accuracy — it is the only reliable way to know if your pan-seared steak is cooked exactly to your liking.
Should you use oil or butter for pan seared steak?
Use both — but at different stages. Start with a high-heat oil like vegetable, canola, or avocado oil for the initial sear. These oils can withstand the high temperatures needed to form a deep brown crust without burning. Butter alone will burn at such high heat because the milk solids in butter scorch easily. Once the steak has developed its crust and you reduce the heat, add butter for the basting stage. The butter adds incomparable flavor, richness, and that signature nutty finish. This two-step approach — oil for searing, butter for basting — is the best way to cook steak in a pan and yields a steak with garlic butter that is both beautifully crusted and luxuriously flavored. So don’t choose between oil and butter — use each for what it does best.
Do you flip a pan seared steak more than once?
No, I recommend flipping your pan-seared steak only once. Flipping multiple times prevents the steak from developing a deep, even crust because the surface never gets enough uninterrupted contact with the hot pan. Let the first side sear for 4 minutes without moving it, then flip once and cook the second side for 3–4 minutes. The only exception is when you sear the edges — use tongs to rotate the steak on its sides for about 1 minute per edge to render the fat cap. This single-flip method is a hallmark of professional cooking and ensures your pan-seared steak in cast iron develops that coveted golden-brown crust. Resist the urge to peek or move the steak — trust the process and let the pan do its work.
What temperature should the pan be for searing steak?
Your pan should be hot enough that a drop of water sizzles and evaporates immediately — this is around 400–450°F. I heat my cast iron skillet over medium-high heat for 3–4 minutes before adding the oil. When the oil shimmers and begins to move fluidly across the pan, it is ready. If the oil starts smoking heavily, reduce the heat slightly. A properly heated pan is essential for a perfect pan-seared steak because it creates an immediate seal on the meat, locking in juices and building that rich, dark crust. If the pan is not hot enough, the steak will release moisture and steam rather than sear. If it is too hot, the exterior may burn before the interior reaches the desired doneness. Getting the temperature right is the foundation of a great pan-seared steak recipe.
Can you pan sear a frozen steak?
Yes, you can pan sear a frozen steak, though the technique is slightly different. Cooking a frozen steak requires more time and careful temperature management. Start by searing the frozen steak directly in a hot oiled pan for about 5–6 minutes per side to develop the crust. Then transfer the pan to a preheated oven at 375°F to finish cooking until the internal temperature reaches your desired doneness. The advantage of this method is that the exterior gets deeply caramelized while the interior stays perfectly tender — the cold center prevents overcooking. However, for the most control and the best texture, I recommend thawing the steak first and following my standard pan-seared steak method. Frozen steak cooking works in a pinch, but a thawed steak gives you more consistent results and a better garlic butter steak experience.
What herbs go well with garlic butter steak?
Fresh rosemary is my top choice for garlic butter steak — its piney, slightly peppery flavor stands up beautifully to the rich beef and nutty butter. Thyme is a close second; it has a more subtle, earthy flavor that infuses the butter without overpowering the meat. Fresh oregano adds a bold, slightly floral note that pairs well with Mediterranean-style preparations. Sage is another wonderful option, especially in the fall — its woodsy aroma complements the browned butter beautifully. I often use a combination of rosemary and thyme for a layered herb profile. Whichever herb you choose, add it fresh to the pan during the basting stage so it releases its essential oils into the hot butter. Dried herbs can be used in a pinch, but they may burn more easily. Herbs are the finishing touch that elevates a simple pan-seared steak into a truly memorable dish.
How do I get a perfect crust on pan-seared steak?
Getting a perfect crust on a pan-seared steak comes down to three things: dryness, heat, and patience. First, pat the steak thoroughly dry with paper towels — any moisture on the surface will create steam and prevent browning. Second, use a heavy pan like cast iron and heat it until it is smoking hot before adding the oil. Third, do not move the steak once it hits the pan. Let it cook undisturbed for 4 minutes so the surface caramelizes deeply. When you flip it, the crust should be a rich mahogany brown. Season generously with salt just before cooking — the salt draws out surface moisture which then evaporates, concentrating the flavor. Follow these steps and you will achieve a perfect pan-seared steak with a crust that crackles when you bite into it. This is the best way to cook steak in a pan for that steakhouse-style finish at home.
Can I use a regular non-stick pan instead of cast iron?
You can use a regular non-stick pan, but I do not recommend it for the best pan-seared steak. Non-stick pans are not designed to withstand the high heat needed for proper searing — most are only safe up to about 400–450°F, and heating them empty can damage the coating. Cast iron, on the other hand, can handle extreme heat and retains it evenly, which is essential for developing that deep brown crust. If cast iron is not available, a heavy stainless steel or carbon steel pan is a good alternative. These pans can handle high heat and will give you a decent sear. Just be sure to use enough oil and don’t skip the preheating step. While a non-stick pan can technically cook a steak, it won’t give you the same crust or flavor as a pan seared steak in cast iron. For the best results, invest in a good cast iron skillet — it is a workhorse in the kitchen.
Share Your Version!
I hope this pan-seared steak recipe becomes a staple in your kitchen the way it has in mine. There is something so satisfying about pulling a perfectly cooked steak with garlic butter out of the pan, slicing into it, and watching everyone at the table light up. I would love to hear how it turned out for you! Did you try any of the variations — maybe the Moroccan spice rub or the citrus finish? Let me know in the comments below. Your feedback helps other home cooks discover new ways to enjoy this easy steak recipe.
If you share a photo on Instagram or Pinterest, be sure to tag me @ingredientidea. I love scrolling through my feed and seeing your beautiful creations. And if you have a question about how to pan sear steak or any other technique, drop it in the comments — I read every single one and answer as quickly as I can. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Lora 🧡
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Pan-Seared Steak with Garlic Butter
This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You’ll be impressed at how easy it is to make the perfect steak that’s seared on the outside, and perfectly tender inside.
Ingredients
- 2 lbs New York Strip Steaks (2 steaks) (or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4 thick))
- 1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil)
- 1 1/2 tsp sea salt
- 1 tsp black pepper (freshly ground)
- 2 Tbsp unsalted butter
- 2 cloves garlic (peeled and quartered)
- 1 sprig fresh rosemary
Instructions
- Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
- Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
- Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-19 degrees while steaks rest).
- Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.
Nutrition
- Calories: 542 kcal
- Sugar: 1 g
- Fat: 40 g
- Carbohydrates: 1 g
- Protein: 46 g
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