Description
Achieve steakhouse-quality flavor at home with this pan-seared steak with garlic herb butter. A rich, golden-brown crust and juicy, tender center make this an easy yet luxurious dish. Topped with a flavorful garlic butter infused with fresh herbs, this steak is perfect for a special dinner or a quick weeknight meal.
Ingredients
For the Steak:
- 2 New York strip steaks (or ribeye, filet mignon, sirloin)
- 1–2 tablespoons canola or vegetable oil
- Coarse kosher salt, to taste
- Freshly ground black pepper, to taste
For the Garlic Herb Butter:
- 3 tablespoons unsalted butter, softened
- 1 garlic clove, minced
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh dill (or thyme), minced
- Pinch of salt
Instructions
- Prepare the Steaks – Remove the steaks from the fridge and let them sit at room temperature for 30-45 minutes for even cooking.
- Season the Steaks – Pat the steaks dry with a paper towel, then generously season both sides with salt and black pepper.
- Preheat the Skillet – Heat a cast-iron skillet over medium-high heat and add oil. Let it heat until shimmering.
- Sear the Steaks –
- Place the steaks in the hot skillet and do not move them for 3-4 minutes to develop a crust.
- Flip and cook for another 3-4 minutes.
- Check for Doneness – Use a meat thermometer:
- Rare: 125°-130°F
- Medium Rare: 135°-140°F
- Medium: 145°-150°F
- Medium Well: 150°-155°F
- Well Done: 160°-165°F
- Rest the Steaks – Transfer the steaks to a plate and let them rest for 5 minutes to retain juices.
- Make the Garlic Herb Butter – In a small bowl, mix softened butter, minced garlic, parsley, dill (or thyme), and salt.
- Serve – Top each steak with a dollop of garlic herb butter and enjoy!
Notes
- Best Oils for Searing: Use canola, vegetable, or avocado oil with a high smoke point.
- For a More Intense Crust: Press the steak lightly when placing it in the pan and avoid moving it while searing.
- Basting for Extra Flavor: Add butter in the last 1-2 minutes and baste the steak continuously.
- Slicing Tip: Always slice against the grain to keep the steak tender.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
- Reheating: Warm in a 250°F oven or in a skillet over low heat with a little butter.
