Pan-Seared Steak with Garlic Butter

Name: Pan-Seared Steak With Garlic Butter
Ingredients: 2 ribeye or strip steaks, 1 to 1.5 inches thick (10-12 oz each); 2 tablespoons neutral oil (canola or vegetable); Salt and black pepper; 3 tablespoons unsalted butter; 4 garlic cloves, smashed; 2 sprigs fresh thyme or rosemary

Steakhouse Classic

2 | 30 minutes

Sources: Cross-checked against Serious Eats, J. Kenji López-Alt, and America's Test Kitchen

Watch it made

Perfect Pan-Seared Steak (Every Time) - Ethan Chlebowski

2 servings

You’ll need

6 items · tap to check off

Make it step by step

6 steps · 49 min of timed cooking

Pat steaks completely dry with paper towels, then season both sides generously with salt and pepper; let sit at room temperature for 20-30 minutes.⏱ 30 min
Heat a cast-iron or heavy stainless-steel skillet over medium-high heat until it just begins to smoke, about 3-4 minutes.⏱ 4 min
Add oil to the pan, then immediately place steaks in it; do not move them for 3-4 minutes until a golden crust forms.⏱ 4 min
Flip steaks and sear the other side for another 3-4 minutes for medium-rare (internal temp 130°F); adjust time for how you like it cooked.⏱ 4 min
Lower heat to medium, add butter, garlic, and thyme to the pan, then tilt and tilt the pan so the melting butter bastes the steaks continuously for 2 minutes.⏱ 2 min
Remove steaks to a warm plate, tent loosely with foil, and rest for 5 minutes before serving.⏱ 5 min

💡

Chef’s tip · Never skip the rest — it lets the juices redistribute so the meat

Ask Savarin your own question

Recipes with real chefs’ steps, restaurant picks with prices and addresses, meal plans for the week.

Try it free

Browse all recipes or where to eat.