Go Back
Pan Seared Steak with Garlic Butter juicy ribeye New York Strip in cast iron skillet topped with melted garlic herb butter fresh thyme rosemary and black pepper

Pan Seared Steak with Garlic Butter

Juicy pan-seared steak finished with warm garlic butter, herbs, and a rich golden crust. Simple, fast, and full of flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ribeye steaks, about 1 to 1 1/4 inches thick
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme or rosemary
  • 1 tbsp chopped parsley, optional

Equipment

  • Cast Iron Skillet
  • Tongs
  • Meat thermometer

Method
 

  1. Season the steaks and let them sit briefly at room temperature.
  2. Sear them in a hot skillet until browned on both sides.
  3. Add butter, garlic, and herbs, then baste the steaks.
  4. Rest the meat before slicing and spoon the butter over the top.

Notes

  • Pat the steaks dry for better browning.
  • Let the meat rest before slicing.
  • Use a thermometer if you want precise doneness.
  • Store leftovers in the refrigerator for up to 3 days.