Garlic Herb Butter Pan-Seared Steaks
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Servings: 4 servings
Ingredients
4 boneless steaks (such as Ribeye, New York Strip, or Sirloin)
4 tbsp unsalted butter, softened
4 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tsp fresh thyme, chopped
1 sprig fresh rosemary
2 tbsp olive oil (or high-heat cooking oil)
Salt and freshly cracked black pepper, to taste
Instructions
1. Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides. Let them sit at room temperature for 15–20 minutes before cooking.
2. In a small bowl, combine the softened butter, minced garlic, chopped parsley, and chopped thyme to make the garlic herb butter.
3. Heat the olive oil in a heavy cast-iron skillet over medium-high heat until hot and shimmering.
4. Place the steaks in the skillet. Sear for 3–4 minutes without moving them to form a deep brown crust.
5. Flip the steaks and add half of the garlic herb butter and the sprig of rosemary to the pan.
6. As the second side cooks (about 3–4 minutes), spoon the melted garlic butter repeatedly over the top of the steaks to baste them.
7. Remove the skillet from heat once steaks reach your desired doneness (130°F/54°C for medium-rare, 140°F/60°C for medium).
8. Top each hot steak with a pat of the remaining garlic herb butter, cover loosely with foil, and let rest for 5 minutes before serving.