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Pan Seared Steak + Steak Meal Prep Ideas

This Pan-Seared Steak has a garlic rosemary-infused butter that makes it taste steakhouse quality. You’ll be impressed at how easy it is to make the perfect steak – seared and caramelized on the outside, and so juicy inside.

Thank you to Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff for sponsoring this garlic butter steak recipe. I received compensation, but all opinions are my own.

Juicy steak on a pan topped with garlic rosemary butter

This post may contain affiliate links. Read my disclosure policy.

As everyone is staying home, working from home and homeschooling, people are cooking way more often and looking to improve their cooking skills. You all have been asking for more simple and delicious recipes that come together fast and have minimal ingredients. This steak recipe is so satisfying and will impress your entire family.

The BEST Pan-Seared Steak

This 20-minute recipe is done on the stovetop in one pan (no need to finish it in the oven). This is one of our favorite steak recipes and we make it year-round because it’s such a quick and convenient cooking method. That garlic butter is lip-smacking good! Read on for great tips on how to improve beef sustainability, reduce food waste and you will love our ideas for easy meal prep with leftover steak.

Ingredients for Garlic Butter Steak.

It really doesn’t get any easier than this and you don’t need much to make a lip-smacking good steak. We used 2 New York Strip Steaks (pictured below), each weighing 1 pound and 1 1/4″ thick. Keep in mind a thicker steak will take longer to cook through and a thinner steak will cook faster.

Well-marbled steaks will give you the juiciest results. Our favorite steaks to cook on a skillet are:

Ingredients for pan seared steak with garlic rosemary butter

How to Pan Sear Steaks:

  1. Pat dry – use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.
  2. Season generously – just before cooking steaks, sprinkle both sides liberally with salt and pepper.
  3. Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter.
  4. Sear steaks – add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge).
  5. Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (see chart below).
  6. Remove steak and rest 10 minutes before slicing against the grain.

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

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

Steak Doneness Temperature Chart:

A steaks internal temperature continues to rise as it rests, so remove steaks from the pan about 5-10 degrees before reaching your desired doneness. Use this chart to determine steak doneness when testing with an instant-read thermometer. For example, if you desire a medium doneness steak, remove it from the pan at 145 degrees F and it should rise to 150-155˚F as it rests. The USDA recommends cooking steaks to at least 145 degrees. Read more beef safety tips here. Use the following steak temperature chart. These numbers reflect the final temperature after resting 10 minutes.

  • Medium Rare (soft, dark pink inside): 145 degrees F
  • Medium (soft, some pink inside): 160 degrees F
  • Well Done (very firm, no pink inside): 170 degrees F

Slice of steak cooked to medium doneness

Pro Tip: Check the temperature using an instant-read thermometer, inserting it horizontally into the side of the steak, so it penetrates the thickest part of the center of the steak (without touching the bone or fat portions).

Checking steak temperature inserting thermometer into side of steak

What to Serve with Steaks:

Steak is so versatile but our favorite sides for making the perfect steak dinner are:

Pro Tips for the Best Steak:

  • Preheat pan 5 minutes before adding steak for a great sear with good color and flavor.
  • Press steak down just as it hits the pan to ensure steak makes contact with the surface of the pan.
  • Loosely cover and rest steaks on a cutting board 10 minutes before slicing so they don’t dry out.
  • Don’t slice too thin, or the steak cools too quickly.
  • Slice steak against the grain and at an angle for a steakhouse presentation

Juicy steak topped with melted garlic butter and rosemary

How to Buy and Store Beef:

We love buying larger packages of beef, which are often a better value in price per pound. Once we have our meal plan for the week figured out, we refrigerate what we plan to cook within 3-4 days and freeze the rest. To preserve the quality of our steaks, we vacuum seal since air is the enemy of food. If you don’t have a vacuum sealer, you can also use a freezer-safe zip bag and squeeze out as much air as possible before freezing. To reduce waste, follow these guidelines:

  • Refrigerate Steaks (at 40˚F) for 3-4 days from purchase date
  • Freeze Steaks for 6-12 months*
  • Refrigerate or freeze right after purchasing
  • Place in freezer bags removing as much air as possible, or vacuum seal.

Vacuum sealed steaks ready for the freezer

Steak Meal Prep:

Did you know 40% of all food brought home in America goes uneaten? Some of the things we do to reduce waste are to eat what we have in our kitchen and also to repurpose leftovers. Leftover steak is perfect for meal planning. Cooked beef can be refrigerated for 3-4 days or frozen 2-3 months. We love using leftover steak to meal prep Steak Cobb Salad in reusable to-go containers. Here are some more great ideas for using up leftover steak:

Love Beef? Visit Beef. It’s What’s for Dinner. for more great dinner inspiration and recipes.

Steak cobb salad in meal prep container

Pan-Seared Steak with Garlic Butter

5 from 27 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Pan-Seared Steak on skillet topped with butter and fresh rosemary

This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $15 to $20
Keyword: garlic butter steak, pan seared steak, steak recipes
Cuisine: American
Course: Dinner, Main Course
Calories: 542 kcal
Servings: 4 people or 1/2 steak per person

Ingredients

  • 2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)
  • 1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper freshly ground
  • 2 Tbsp unsalted butter
  • 2 cloves garlic peeled and quartered
  • 1 sprig fresh rosemary

Instructions

  1. Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper

  2. Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).

  3. Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).

  4. Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

Recipe Notes

Steak Doneness Chart:
Medium Rare: 145 degrees F
Medium Doneness: 160 degrees F
Well Done: 170 degrees F

Nutrition Facts
Pan-Seared Steak with Garlic Butter
Amount Per Serving
Calories 542 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 19g119%
Cholesterol 154mg51%
Sodium 991mg43%
Potassium 608mg17%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 46g92%
Vitamin A 211IU4%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Emily
    March 28, 2021

    First time I’ve ever cooked steak BLEW MY FIANCÉ AWAY thank you!!! I was so proud of this!!

    Reply

    • Natasha's Kitchen
      March 28, 2021

      So awesome, great job to you!

      Reply

  • Denise
    March 26, 2021

    Fantastic! Thank you!

    Reply

    • Natashas Kitchen
      March 26, 2021

      You’re welcome! I’m so happy you enjoyed it.

      Reply

  • Dale J
    March 8, 2021

    Наташа. This was sooo good.
    Спасибо. I have a suggestion for it. If you drain all of the butter and grease into a small dish and dip the meat into it as you eat, it is really tasty and not wasted.

    Reply

    • Natasha's Kitchen
      March 8, 2021

      Thanks for your good feedback and suggestion, Dale!

      Reply

  • Giss
    March 8, 2021

    I cooked my very first steak today. My husband was craving some Steakhouse T Bone Steak but Covid finance didn’t allow us to go to a restaurant so I came across this recipe. My husband was very hesitant “Recipe sounded to easy to taste good”. I used my electric 5-1 Grill and the results was great. My husband said “better than Longhorn!”. I guess he’ll make me cook this at least 2x a month.

    Reply

    • Natasha's Kitchen
      March 8, 2021

      Yay, perfect! Thank you so much for sharing that with us. I’m happy to hear that you both enjoyed the recipe!

      Reply

  • MYRNA
    March 1, 2021

    HI NATASHA, CAN I USE DRIED ROSEMARY?

    Reply

    • Natashas Kitchen
      March 1, 2021

      Hi Myrna, I haven’t tried that, please let us know if you like it better with dried rosemary.

      Reply

  • RYAN RAMLAL
    February 22, 2021

    The Garlic Butter is absolutely amazing.It’s heaven on the Steak.

    Reply

    • Natashas Kitchen
      February 22, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Faye
    February 17, 2021

    Always been a bit scared of cooking any type of beef this way, not very confident with expensive cuts (I live in the UK, sirloin is not cheap!) buuuutttt…. this was AWESOME, I followed all the advice and steps, it came out exactly as you pictured, moist, tender and very tasty. I can’t believe I can now cook beef this way whoohoo!
    Thanks again Natasha, this is one of many recipes you have taught me how to cook : )

    Reply

    • Natasha's Kitchen
      February 17, 2021

      Hello Faye, that’s so awesome! Nice to know that you’ve gained confidence when it comes to cooking because of my recipes. I hope you’ll love every recipe that you will try.

      Reply

  • Larry Bennett
    February 7, 2021

    Tried this recipe today. First time I cooked a Porterhouse steak in a skillet. It was delicious and much more tender than I expected. My wife commented that it was “very good”. I have tried many of your recipes and all have been winners for our family. Blessings to you for all the wonderful dishes you bring us rookie cooks.

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Love it! Thank you so much for sharing that with us, Larry. I appreciate your great review!

      Reply

    • Rose
      March 14, 2021

      Would this work for beef tenderloin steaks as well

      Reply

  • tom chorba
    February 6, 2021

    One major problem I have with pan searing steak is that it generates a lot of smoke! Any ideas/methods to reduce or eliminate the smoke so the alarms don’t go off?

    Reply

    • Natashas Kitchen
      February 6, 2021

      Hi Tom, make sure you have your kitchen or vent fan on to capture it all. We had some smoke, but the vent took care of it. I hope you love this recipe.

      Reply

    • Jamie Lynn
      April 1, 2021

      When I sear anything on a high heat I like to use peanut oil or ghee due to their high smoke points. Ghee can get up to about 500° before smoking and peanut oil can get up to 450 before smoking. Hope this helps.

      Reply

  • Megan Minton
    January 24, 2021

    We just made these and the hubby was skeptical about not firing up the grill for a steak and after he tried these he is a believer! These are wonderful! Thank you for sharing this recipe! I’ve made many of your recipes with success and requests to make again!

    Reply

    • Natasha's Kitchen
      January 25, 2021

      Love it! I’m glad you both tried this wonderful recipe. Thank you for sharing your experience with us, Megan!

      Reply

    • Veronica McMullen
      February 3, 2021

      I love this recipe . It sounds like the steaks they would fix at the Hofbrau restaurant . Loved it

      Reply

      • Natashas Kitchen
        February 3, 2021

        That’s so awesome! Thank you for your wonderful review, Veronica!

        Reply

  • AH
    January 17, 2021

    Thank you for sharing your recipe I followed the steps and the steak turned out amazing. I used Top Sirlion Medallions turned out very juicy.

    Reply

    • Natasha
      January 17, 2021

      Hi, I’m so happy you loved the pan-seared steak recipe. Thanks for sharing that with me.

      Reply

  • Mimi V.
    January 3, 2021

    Omg. This came out so delish! I always made horrible steak dishes when I ate meat.. and now that I’m vegetarian, I got rave reviews from the fam! Lol…

    Reply

    • Natasha
      January 4, 2021

      Hi Mimi, I’m so happy to hear that!

      Reply

    • Nish
      January 11, 2021

      Does this exact recipe make medium rare steak or which?

      Reply

      • Natashas Kitchen
        January 12, 2021

        Hi Nish, I recommend reading this section in the recipe post: “Steak Doneness Temperature Chart” and cook it to your preference.

        Reply

  • Jeannie
    January 1, 2021

    I made these steaks tonight and used a non-stick pan. They turned out great, just needed more pan sauce at the end. Next time I’ll use more butter. I used our new instant read thermometer and that took out some of the guesswork for doneness!

    Reply

    • Natashas Kitchen
      January 2, 2021

      I’m so glad you’re enjoying the thermometer! It is one of our favorites! Thank you for that great review.

      Reply

  • Jim Makris
    December 20, 2020

    Hi Natasha,

    Would you have recipe for Shoulder Steak and/or London Broil ? I have attempted the pan seared option and it was tough and dry.

    Thanks,

    jim

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hi Jim, I don’t have a recipe for that yet but thanks for the suggestion.

      Reply

    • Marsha Reames-SHEARER
      December 27, 2020

      London broil is good if you slice thin and quick fry.

      Reply

  • Elizabeth sese
    December 20, 2020

    I just love your cooking in general .Your recipes are so easy to follow and always comes out delicious !!!

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Thank you, Elizabeth! I’m glad that you’re enjoying my recipes.

      Reply

  • margaret
    December 10, 2020

    hi Natasha l love watching you cook and show step by step instructions u make it do much easy to understand and l tried out your tuna avocado salad it is by far our most made favorite looking forward to seeing more of your great recipes 😊😊🎁

    Reply

    • Natasha's Kitchen
      December 10, 2020

      Hello Margaret, I’m glad that you’re enjoying my videos and you loved the salad. Thank you so much for sharing your good feedback with us, we appreciate it.

      Reply

  • Dieter Meins
    December 8, 2020

    Very, Very GOOD!
    Made these steaks tonight for the wife and I and we were Very Pleased with the results.
    This will be our Go To for the How To for sure and simply wish to say, Thank You and Top of the Day!

    Reply

    • Natashas Kitchen
      December 8, 2020

      I’m so happy to hear that! Thank you for sharing your great review!!

      Reply

  • Linda Fisk
    November 24, 2020

    I’ve been cooking ribeye and New York strip like this for a few years, but always used thyme. I’ll try the rosemary next time.

    Reply

    • Natasha's Kitchen
      November 24, 2020

      Sounds good Linda. Please let us know if you like it better with rosemary.

      Reply

  • John
    November 16, 2020

    I’ve always been a barbecue guy but with winter coming getting charcoal going is a pain but I’ve always done it. Cool weather and wind caused me to do something different with a couple sirloins. Tried this recipe and absolutely loved it. Might even do it in the summer. 👍

    Reply

    • Natasha's Kitchen
      November 16, 2020

      So great to hear that, John. Thanks for your awesome review and feedback. I think this will become one of your favorites!

      Reply

  • Jennifer
    October 31, 2020

    Oh wow this is perfection. All these years of using an indoor grill and having to clean it after. Though always good, this recipe is by far supreme. I stopped eating just to give this five stars so I wouldn’t forget. I have a teen online now and I’ve heard him telling his friends how good it is. I used a non-stick pan. Quick meal with quicker clean up – this will be a good 2020 memory! Thank you for posting it.

    Reply

    • Natashas Kitchen
      October 31, 2020

      That’s just awesome! Thank you for sharing your wonderful review! It sounds like you have a new favorite!

      Reply

  • Gloria
    October 31, 2020

    How much smoke does create in the kitchen?

    Reply

    • Natashas Kitchen
      October 31, 2020

      Hi Gloria, we make sure to have our vent hood on when making this.

      Reply

  • SueC
    October 30, 2020

    I’m going to make a 2lb t-bone tonight by this method!

    Reply

    • Natashas Kitchen
      October 30, 2020

      I hope you love this recipe Sue!

      Reply

  • Pam Wells
    October 30, 2020

    I just recently started following you. You’ve already given me some great ideas. Question – does the pan-fried steak have to be cooked in a cast-iron pan? We don’t have one.

    Reply

    • Natashas Kitchen
      October 30, 2020

      Hi Pam, a regular frying pan will work, but keep an eye on your steak so it doesn’t scorch on the base. A thinner pan can cause foods to burn quicker especially on higher heat.

      Reply

  • Zakriya
    August 30, 2020

    Absolutely delicious. I just cooked some steaks following your recipe and they were simply so good and juicy. Love it! Thank you very much!

    Reply

    • Natasha's Kitchen
      August 30, 2020

      You are most welcome! So glad you enjoyed the steak, thanks for your excellent review.

      Reply

  • Yen
    August 27, 2020

    It is so delicious. Thank for another tasty and quick meal. Your recipes really make my cooking life is easier and more joyful. Thank you.

    Reply

    • Natasha's Kitchen
      August 27, 2020

      You’re so welcome, Yen! Thanks for trusting my recipes.

      Reply

  • Barb Dalley
    August 24, 2020

    This was delicious! I used some compound butter (thyme) I had in the freezer and a sprig of fresh rosemary and garlic cloves. It couldn’t have been better!

    Reply

    • Natashas Kitchen
      August 24, 2020

      I’m so happy you enjoyed this recipe Barb!

      Reply

  • Betsy Vohwinkel
    August 13, 2020

    Absolutely the best steak I’ve ever made!!

    Reply

    • Natashas Kitchen
      August 13, 2020

      That’s just awesome Betsy!! I’m so happy you enjoyed this recipe!

      Reply

  • Celeste Davis
    August 10, 2020

    Thank you, Natasha, for this savory steak recipe! I made it for our 29th wedding anniversary dinner with potatoes and salad, and my husband kept repeating “Yum!” during the meal.

    Reply

    • Natashas Kitchen
      August 10, 2020

      That’s just awesome Celeste! Thank you for that amazing review!

      Reply

  • April
    July 26, 2020

    Just…Outstanding !
    My Husband actually went back for a second helping and he isn’t a “Steak guy”.
    This will definitely be in our family recipe box . Thanks Natasha

    Reply

    • Natasha's Kitchen
      July 27, 2020

      That is just awesome! Thank you for your excellent feedback, April. I hope you and your family love every recipe that you try!

      Reply

  • Debby Nalbone
    July 6, 2020

    Natasha, I plan to try this for my hubby’s birthday this week. So, no need for tenderizer?

    Reply

    • Natasha
      July 6, 2020

      Hi Debby, it works well without a tenderizer. It also depends on the type of steak you get.

      Reply

  • David Macias
    July 3, 2020

    Way to go, Natasha, that’s exactly how I’ve cooked my rib-eyes and they are butter melting good. Thank you, love all your stuff, I’ve made a lot of your dishes since I live alone and have to cook for myself, never thought I would enjoy it, LOL.

    Reply

    • Natashas Kitchen
      July 3, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Theresa
    July 2, 2020

    Oh my gosh! My husband cooked this pan seared steak tonight and it was DELISH! Definitely a keeper.

    Reply

    • Natashas Kitchen
      July 2, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us, Theresa!

      Reply

  • XIOMARA BUENO
    June 18, 2020

    Will a regular frying pan do? I don’t have a cast iron pan or a heavy frying pan…

    Reply

    • Natasha
      June 18, 2020

      Hi, a regular frying pan will work, but keep an eye on your steak so it doesn’t scorch on the base. A thinner pan can cause foods to burn quicker especially on higher heat.

      Reply

  • Lisett Quintana
    June 2, 2020

    Hi, I would love to try this recipe. But I do not have rosemary, what other type of herb would you recommend? Thank you!

    Reply

    • Natashas Kitchen
      June 2, 2020

      I’m so happy you enjoyed that Lisett! I haven’t tried these with this recipe but dried savory, tarragon, and thyme are all suitable alternatives to rosemary.

      Reply

  • Pamela Maciaz
    May 25, 2020

    Natsha, I love watching you and your videos keep me laughing. I just tried this recipe and it is to die for!!! Did not change a thing and it was the best steak I have ever cooked on the stove…only wish I could send you a pic of what it looked like.

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Super love it! Thank you for sharing that with us. I would recommend for you to share the photos of your creation on our Facebook group and page that way others can see it too!

      Reply

  • Susan
    May 19, 2020

    To watch you cooking makes everything seem easy and tastes mouth watering. I enjoy your Facebook lessons.

    Reply

    • Natashas Kitchen
      May 19, 2020

      I’m so glad you’re enjoying our videos Susan!

      Reply

  • Yasmine
    May 19, 2020

    Hello Natasha, could we use this recipe with the Filet Mignon instead of the New York strip?

    Reply

    • Natashas Kitchen
      May 19, 2020

      Hi Yasmine, I haven’t tested this specific recipe with filet mignon but it may work. If you experiment, let me know how you liked the recipe. Also, we have two filet mignon recipes HERE.

      Reply

  • Jannett
    May 15, 2020

    Hi Natasha! I love all your recipe’s and I am dying to try this. I bought a cast Iron but it is not flat it is a cast iron grill. Will this work for this recipe? If so, do I have to do anything different?
    Please upload some recipes with cast iron grills also, alot of us would really appreciate it

    Reply

    • Natashas Kitchen
      May 15, 2020

      Hi Jannett! I bet that could still work. I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Manal
    May 2, 2020

    How to get a well done steak and not firm to bite?

    Reply

    • Natasha
      May 2, 2020

      Hi Manal, that is definitely a challenge since any steak will naturally get tougher when cooked to well done. It would have to be a naturally very tender steak to begin with to be tender while being well done. This particular cut can still be pretty tender when well cooked, but it also helps to slice a little thinner if cooking to well done.

      Reply

  • Baltisraul
    April 27, 2020

    We used the grill since we had our chili in the cast iron skillet. The only change is that we reversed seared the steaks. Turned out wonderful with the flavor rich butter.

    Reply

    • Natashas Kitchen
      April 27, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Lynn Anderson
    April 27, 2020

    When you make that garlic herb butter be generous and cook some type of pasta. Drain the pasta and put some of that sauce over the pasta, couple of tablespoons of parm, Caesar salad, you have made the million dollar meal!

    Reply

    • Natashas Kitchen
      April 27, 2020

      That sounds amazing! Thank you for sharing that with us Lynn!

      Reply

  • Tori E.
    April 24, 2020

    Tonight I defrosted two Omaha Steaks for the hubby to grill up for dinner, but then he had a last minute work issue come up. Dinner was now in my hands, and I’ve never cooked steak before! I felt brave and gave it a shot. This recipe was amazing!!! The steaks came out so perfect, and it was so easy! As a newbie, I very much appreciate how easy the steps were to follow, thank you thank you!!

    Reply

    • Natasha's Kitchen
      April 25, 2020

      I love it! I’m so glad you gave this recipe a try and kudos to you too for doing a great job!

      Reply

  • Tori
    April 24, 2020

    Omg soooooo gooooood

    Reply

    • Natashas Kitchen
      April 24, 2020

      I’m so glad you enjoyed that Tori!

      Reply

  • Carol Wiebe
    April 22, 2020

    Never mind my comment from 2 minutes ago, I found the link! Thank you!

    Reply

  • Jess Shows
    April 21, 2020

    I cooked two 1.5 in thk ribeyes this evening…slightly variant from here, but it was still excellent!!

    Reply

    • Natashas Kitchen
      April 21, 2020

      That sounds like an amazing dinner! Thank you for that awesome review!

      Reply

  • Suzy
    April 15, 2020

    I love how tasty the garlic and butter flavor the steak! Cooks perfectly!

    Reply

    • Natashas Kitchen
      April 15, 2020

      I’m so glad you enjoyed that! Isn’t the flavor amazing!

      Reply

  • Aimee Shugarman
    April 15, 2020

    Oh my gosh, I can’t believe how tender this steak is and flavorful. So easy!!

    Reply

    • Natashas Kitchen
      April 15, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Alisha
    April 15, 2020

    So delicious. The garlic butter is incredible.

    Reply

    • Natasha's Kitchen
      April 15, 2020

      Hello Alisha! Thank you for sharing your great feedback with us. I’m so glad that you loved it!

      Reply

  • Michael
    April 14, 2020

    This looks great. Thank you for all your recipes. I recently discovered your page and have been enjoying watching videos and telling me wife about the recipes. Is there a specific cast iron you recommend?

    Reply

    • Natasha
      April 14, 2020

      HI Michael, it will work with an inexpensive cast iron pan or a higher-end one. I have a link to the one we used in the “pro tip” section under the “How to Pan Sear Steaks” heading.

      Reply

  • NatalyaD
    April 14, 2020

    I can’t get over how beautiful this steak is. I love the tips for storing it later. Well done Natasha!

    Reply

    • Natasha
      April 14, 2020

      Thank you so much! I’m so glad you found those tips useful.

      Reply

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