Get Ready for Restaurant-Worthy Flavor with Our Pan-Seared Steak Recipe!

Indulge in this fabulous dish of Pan-Seared Steak with a delightful infusion of garlic and rosemary butter, elevating its taste to rival that of a steakhouse quality. You will be amazed by how effortless it is to prepare a succulent steak that is perfectly seared and caramelized on the outside, infusing with juicy flavors on the inside.

We extend our sincere gratitude to Beef. It’s What’s for Dinner. for sponsoring this recipe on behalf of the Beef Checkoff. We assure you that while we received compensation for our undertaking, all opinions expressed here are entirely our own.

Juicy steak on a pan topped with garlic rosemary butter

As the world endures the pandemic, more people are exploring and sharpening their culinary skills at home. In response to your requests for simple and scrumptious recipes that require minimal ingredients and efforts, we have brought you this steak recipe that will leave your family impressed and satisfied.

The Exquisite Pan-Seared Steak

This stovetop recipe gets done within 20 minutes using a single pan, and there is no need for oven finish. The recipe has become our all-time favorite, and we prepare it all year round, thanks to its fast yet convenient cooking style. Let us tell you, that garlic butter is simply irresistible! In this article, we also provide great tips to enhance beef sustainability, and reduce food wastage, along with clever ideas to use leftover steaks during meal prep sessions.

Ingredients for Garlic Butter Steak

If you want to cook a delicious steak without all the fuss, then you have to try this recipe, which requires minimal ingredients to create the mouth-watering flavor you are looking for. For this recipe, we have used 2 New York Strip Steaks, each weighing 1 pound and 1 1/4″ thick. Keep in mind that thicker steaks require a longer cooking time, while thinner ones will cook faster.

Steaks with excellent marble textures that render them juicier are our preferred choice for skillet cooking, such as:

    • New York Steak
    • Top Sirloin Steak
    • Ribeye Steak
  • How to Pan Sear Steaks

  • Pat Dry: Dry the steaks using paper towels for a perfect sear and minimal oil splatter.
  • Season Generously: Before cooking, sprinkle a generous amount of salt and pepper on both sides of the steaks.
Ingredients for pan seared steak with garlic rosemary butter

Preheat the Pan: Heat the pan on medium and brush it with oil. Using only half tablespoon of oil can reduce splatter.

Sear the Steaks: Add the steaks to the pan and cook each side for 3-4 minutes until they develop a brown crust. Use tongs to flip the steaks on their sides, and sear the edges for 1 minute each.

Add Butter and Aromatics: Melt butter in the pan with quartered garlic cloves and rosemary sprigs. Tilt the pan to spoon garlic butter over the steaks, and cook to your desired doneness (see chart below).

Step by step photos how to season and sear a steak on a skillet

Remove the Steak: Remove the steak from the pan and let it rest for 10 minutes before slicing against the grain.

Pro Tip: We prefer using a large cast-iron pan for optimal heat conduction, but a large, heavy, stainless-steel pan will also work.

Guide to Steak Doneness Temperature:

Achieving the perfect steak starts with understanding how to cook it to your desired doneness. Keep in mind that a steak's internal temperature will continue to increase as it rests, so you should remove it from the pan approximately 5-10 degrees before reaching your desired temperature. Use this chart to help you determine the steak's doneness level when testing with an instant-read thermometer like the one found at Thermapen Mk4. For a medium doneness steak, aim to remove it at 145 degrees Fahrenheit, and it should heat to 150-155°F during its resting period. The USDA recommends cooking steaks to at least 145 degrees Fahrenheit for safety reasons. For more information on beef safety, check out beef safety tips. Use the comprehensive steak temperature chart below, with final temperatures taken after 10 minutes of resting.

Checking steak temperature inserting thermometer into side of steakSlice of steak cooked to medium doneness

- Medium Rare (soft, dark pink inside): 145 degrees Fahrenheit

- Medium (soft, some pink inside): 160 degrees Fahrenheit

- Well Done (very firm, no pink inside): 170 degrees Fahrenheit

Expert Tip: Insert an instant-read thermometer horizontally into the side of the steak to penetrate the thickest part of the center (avoiding the bone or fat parts) for a more accurate temperature reading.

What to Serve with Steak:

While steak is versatile, these are our favorite sides to serve for the perfect steak dinner.

Expert Tips for Making the Best Steak:

Juicy steak topped with melted garlic butter and rosemary

Preheat the pan for at least 5 minutes before adding the steak to achieve a good sear, color, and flavor. Press the steak down as it hits the pan to ensure that all surfaces make contact with the pan. After cooking, rest the steak, covered loosely, on a cutting board for around 10 minutes before slicing to prevent it from drying out. Be careful not to slice the steak too thinly, or it cools too quickly. For a classic steakhouse look, slice the steak against the grain and at an angle.

How to Purchase and Store Beef:

To get the best value for money, buy larger packages of beef. To store, refrigerate what you plan to use within 3-4 days and freeze the rest. For optimal preservation, vacuum-seal the steaks, as air is the mortal enemy of food. If you don't have a vacuum sealer, opt for freezer-safe zip bags and remove as much air as possible before freezing to minimize waste.

Vacuum sealed steaks ready for the freezer

Caring for Your Steaks:

Taking care of your steaks can help reduce food waste and save you money. It's important to refrigerate your steaks at 40˚F for 3-4 days from the purchase date or freeze them for 6-12 months. Remember to refrigerate or freeze your steaks right after purchasing them and use freezer bags to remove as much air as possible or vacuum seal them.

Steak Meal Planning:

If you're looking to reduce food waste and save money, consider meal planning with leftover steak. Did you know that 40% of all food brought home in America goes uneaten? Repurposing leftover steak is a great way to reduce this waste. You can refrigerate cooked beef for 3-4 days or freeze it for up to 2-3 months. Use leftover steak for meal prepping a delicious steak Cobb salad in reusable to-go containers. Try out some other great leftover steak ideas, too.

Steak cobb salad in meal prep container

Cooking Your Steaks:

Prep time for cooking your steak only takes 5 minutes, with a cook time of 15 minutes and total time around 20 minutes. You'll need 2 lbs of New York Strip Steaks (2 steaks), or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick), 1/2 tbsp of vegetable oil or any high heat cooking oil like canola or extra light olive oil, 1 1/2 tsp of sea salt, freshly ground black pepper (1 tsp), 2 Tbsp unsalted butter, 2 cloves of garlic (peeled and quartered), and 1 sprig of fresh rosemary. Thoroughly pat your steak dry with paper towels and season generously with 1 1/2 tsp of salt and 1 tsp of black pepper just before cooking.

Pan-Seared Steak on skillet topped with butter and fresh rosemary

To cook the perfect steak, start by heating up a cast iron pan until it is really hot. Pour in 1/2 a tablespoon of oil and swirl it around to coat the pan evenly. When the oil is hot, add your steaks to the pan and let them cook for around 4 minutes on the first side. Once you can see a nice brown crust forming, flip them over and cook for another 3-4 minutes.

To really get the most out of your steak, use your tongs to turn it on its sides so that you can render the white fat and sear the edges. This will give it an amazing flavour and texture. After 1 minute on each of the sides, you can reduce the heat to medium and add 2 tablespoons of butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get the sauce on your spoon. Keep spooning the butter sauce over the steak for a minute or so until it is about 5-10 degrees away from your desired level of doneness.

Once your steak is cooked to your liking, you can transfer it to a cutting board and let it rest for around 10 minutes. This will allow the juices to distribute evenly through the meat and make it even more tender. Once it has rested, slice it into 1/2" strips ready to serve. Don’t forget to spoon some extra butter sauce over the top to really bring out the flavours.

When cooking your steak, make sure to keep an eye on the temperature to ensure it is cooked to your desired level of doneness. Medium-rare is 145 degrees F, medium is 160 degrees F, and well-done is 170 degrees F.

If you decide to try this recipe out, I would love to see photos of your creations on social media! Make sure to hashtag them with #natashaskitchen so that I can check them out.

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