This pan-seared steak with garlic herb butter is the ultimate restaurant-quality dinner you can make at home in under 30 minutes. Juicy, perfectly crusted steaks (ribeye, sirloin, or filet mignon) get a golden sear, then basted in a fragrant garlic-herb butter sauce that infuses incredible flavor. Simple ingredients, big payoff—perfect for date nights, special occasions, or when you’re craving steakhouse vibes without leaving home! 🥩🧄🧈

These sizzling, golden-crusted steaks dripping in garlic butter are mouthwatering perfection—restaurant quality in minutes:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories per serving: ~450 kcal (varies by cut and doneness)

Ingredients

• 2 steaks (ribeye, sirloin, or filet mignon, 1–1½ inches thick, about 8–12 oz each)
• 2 tablespoons olive oil (high smoke point preferred)
• 4 tablespoons unsalted butter
• 3 cloves garlic, smashed (or 4–5 for extra garlic lovers)
• 1 sprig fresh rosemary
• 1 sprig fresh thyme (or ½ tsp dried if fresh unavailable)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• Optional: flaky sea salt for finishing

Instructions

1. Prep the Steaks: Remove steaks from the refrigerator 15–20 minutes before cooking to reach room temperature—this ensures even cooking. Pat both sides very dry with paper towels (key for a great crust). Season generously on all sides with salt and freshly ground black pepper.
2. Heat the Pan: Place a large cast-iron or heavy stainless-steel skillet over medium-high heat. Add olive oil and heat until shimmering and just starting to smoke (about 2 minutes).
3. Sear the Steaks: Carefully place the steaks in the hot pan. Sear undisturbed for 4–5 minutes until a deep golden-brown crust forms. Flip and sear the other side for another 4–5 minutes. (For medium-rare: aim for 130°F/54°C internal temp before basting—use a meat thermometer!)
4. Baste with Garlic Herb Butter: Reduce heat to medium. Add butter, smashed garlic cloves, rosemary sprig, and thyme sprig to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the garlic-herb butter for 2–3 minutes. Flip once or twice during basting to coat both sides. The butter will turn golden and aromatic—don’t let it burn.
5. Check Doneness: Baste until steaks reach your desired internal temperature:

• Rare: 125°F (52°C)
• Medium-Rare: 130–135°F (54–57°C)
• Medium: 140°F (60°C)
• Medium-Well: 150°F (66°C)

1. Rest the Steaks: Remove steaks from the pan and place on a cutting board or plate. Tent loosely with foil and let rest 5–10 minutes—this redistributes juices for maximum tenderness.
2. Serve: Slice against the grain (if desired) or serve whole. Spoon any remaining pan butter and garlic over the top. Garnish with chopped fresh parsley and a sprinkle of flaky sea salt. Serve immediately with your favorite sides.

Tips for Perfect Steak Every Time

• Best Cuts: Ribeye for rich marbling, sirloin for leaner flavor, filet mignon for tenderness.
• Thermometer is King: Don’t guess—internal temp is the only reliable way to nail doneness.
• Don’t Skip the Rest: 5–10 minutes makes a huge difference in juiciness.
• Side Pairings: Garlic mashed potatoes, roasted asparagus, creamed spinach, or a simple arugula salad with lemon vinaigrette.
• Make It Fancy: Finish with a pinch of smoked sea salt or a drizzle of balsamic reduction.

This garlic butter basted steak is rich, savory, and ridiculously delicious—steakhouse quality made easy at home! Enjoy every juicy bite! ✨🔥