Name: Pan Seared Steak with Garlic Butter
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 2 ribeye or New York strip steaks (about 1¼-inch thick); 1 tablespoon vegetable oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons unsalted butter; 3–4 garlic cloves, peeled and smashed; 2–3 sprigs fresh thyme

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This Pan Seared Steak with Garlic Butter recipe delivers a juicy, tender steak with a golden crust and a rich, savory butter infused with garlic and thyme. It’s an easy, elegant dish that brings steakhouse flavor right to my kitchen.

Why You’ll Love This Recipe

I love how simple ingredients and a quick method create such bold, satisfying flavor. The sizzling garlic butter adds depth and richness to every bite, while the pan sear gives the steak a perfect crust. It’s fast enough for a weeknight but impressive enough for a special occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ribeye or New York strip steaks (about 1¼-inch thick)
Vegetable oil
Kosher salt
Freshly ground black pepper
Unsalted butter
Fresh thyme
Garlic cloves, peeled and smashed

Directions

I start by letting the steaks rest at room temperature for about 30 minutes.
I heat vegetable oil in a cast-iron skillet over medium-high heat until it’s hot and shimmering.
I pat the steaks dry with paper towels and season both sides with salt and pepper.
I place the steaks in the skillet and sear for about 3 minutes on each side, developing a rich, golden crust.
I reduce the heat to medium-low, then add butter, smashed garlic, and thyme.
I tilt the pan and spoon the melted butter over the steaks for about 1 minute, basting continuously.
I remove the steaks from the pan when they reach the desired internal temperature and let them rest for 5 minutes before slicing.

Servings and timing

Servings: 4 (half a steak per person)
Prep time: 5 minutes
Cook time: 10 minutes
Rest time: 30 minutes total (before and after cooking)
Total time: 45 minutes

Variations

Sometimes I switch the thyme for rosemary or add a splash of red wine to the pan for extra depth. I’ve also cut the steak into bite-sized cubes and followed the same process to make garlic butter steak bites—a fun twist that’s great for quick dinners or appetizers.

storage/reheating

I store leftover steak in an airtight container in the fridge for up to 3 days. When reheating, I prefer using a skillet over low heat with a bit of butter, spooning the melted butter over the steak to keep it moist and flavorful.

FAQs

How do I know when the steak is done?

I use an instant-read thermometer and aim for 130°F to 135°F for medium-rare. The temperature continues to rise slightly as the steak rests.

Should I let the steak come to room temperature first?

Yes, I always give it about 30 minutes out of the fridge before cooking. This helps it cook more evenly and develop a better sear.

What pan should I use for the best sear?

A cast-iron skillet is my go-to because it holds heat well and creates that beautiful crust I’m after.

Can I use a different oil for searing?

Yes, I sometimes use avocado oil or canola oil—anything with a high smoke point. I avoid extra virgin olive oil because it can burn at high temperatures.

What can I use if I don’t have fresh thyme?

I substitute rosemary, oregano, or even skip the herbs entirely. The garlic butter alone still brings great flavor.

Conclusion

This Pan Seared Steak with Garlic Butter recipe never fails me. It’s simple, quick, and results in a juicy, flavorful steak with a gorgeous crust and aromatic butter finish. It’s one of my favorite go-to meals when I want something satisfying and special.