Description
A simple yet luxurious Pan-Seared Steak with Garlic Butter recipe that delivers a perfectly browned, juicy ribeye enhanced by a rich, fragrant garlic butter sauce. Ideal for a quick gourmet dinner that impresses with its depth of flavor and straightforward technique.
Ingredients
Scale
Steak
- 2 ribeye steaks (or your favorite cut)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped (optional)
Instructions
- Preheat the skillet: Heat a skillet over medium-high heat until hot, ensuring it’s ready for searing the steaks.
- Season the steaks: Generously season both sides of the steaks with salt and freshly ground black pepper to enhance flavor.
- Sear the steaks: Add olive oil to the hot skillet. Once shimmering, place steaks in the pan and cook for 4 to 5 minutes per side, or until reaching your desired level of doneness, developing a beautiful crust.
- Melt garlic butter: While steaks are cooking, melt the unsalted butter in a small pan over low heat. Add minced garlic and gently cook for 1 to 2 minutes until fragrant but not browned.
- Rest the steaks: Transfer the cooked steaks to a plate and allow them to rest for about 5 minutes. This helps the juices redistribute for a tender, juicy bite.
- Drizzle and garnish: Pour the warm garlic butter over the rested steaks, then sprinkle with chopped fresh parsley and optional thyme for an aromatic finish.
- Serve: Serve the steaks hot alongside your favorite side dishes to enjoy a delicious and satisfying meal.
Notes
- Letting the steaks rest is crucial for juicy results—don’t skip this step.
- You can use any preferred steak cut such as striploin or filet mignon based on availability.
- For a stronger garlic flavor, use roasted garlic instead of raw minced garlic.
- If fresh herbs aren’t available, dried parsley and thyme can be substituted in smaller amounts.
- Make sure your skillet is well heated before adding the steaks to achieve a good sear.
