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

Natasha's Kitchen Cookbook

Pan-Seared Steak with Garlic Butter

5 from 560 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients 

Servings: 4 people or 1/2 steak per person
  • 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

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

Notes

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

Nutrition Per Serving

542kcal Calories1g Carbs46g Protein40g Fat19g Saturated Fat154mg Cholesterol991mg Sodium608mg Potassium1g Fiber1g Sugar211IU Vitamin A1mg Vitamin C19mg Calcium4mg Iron
Nutrition Facts
Pan-Seared Steak with Garlic Butter
Amount per Serving
Calories
542
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
19
g
119
%
Cholesterol
 
154
mg
51
%
Sodium
 
991
mg
43
%
Potassium
 
608
mg
17
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
46
g
92
%
Vitamin A
 
211
IU
4
%
Vitamin C
 
1
mg
1
%
Calcium
 
19
mg
2
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: American
Keyword: garlic butter steak, pan seared steak, steak recipes
Skill Level: Easy
Cost to Make: $$
Calories: 542

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

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

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Recipe Rating




Comments

  • Emily
    February 15, 2024

    I was very skeptical that this would not be flavorful enough for me, but it was incredible! The best steak recipe I’ve followed!

    Reply

    • Natashas Kitchen
      February 15, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Emily! I’m so glad you enjoyed it!

      Reply

  • GrammyPammy
    February 14, 2024

    WOOHOO! Steak was cooked to perfection. Hubby cooked it, ànd, sadly, he’s been known to overcook a steak. The instructions were so easy to follow. Thank you for this easy and effective recipe. We’ll come back to it again and again, I know.

    Reply

    • NatashasKitchen.com
      February 14, 2024

      You’re very welcome! So glad you loved it.

      Reply

  • Robin
    February 5, 2024

    Hi Natasha!

    I tried a modification of your recipe for a single top sirloin steak with what I had on hand – and wonder if you might have suggestions on what might work better (although it turned out ok). I put the stove on 7.5 (electric stove dial from 0 to 10), used Kirkland olive oil w/ 15% extra virgin olive oil.

    Unfortunately when I’d just about finished cooking both sides (before doing the butter), it started smoking and set off the smoke alarm. Would a soybean oil cooking spray that I have work better? Or what dial number would you suggest? 7? 6?

    I also didn’t have fresh garlic or rosemary – so I used about 1/8th tsp. garlic powder, and 1/4 tsp. dried rosemary to make the butter sauce.

    Any suggestions for how I might tweak things (heat, or spice amounts, or the spray instead of olive oil, or?) to make it better when using items I have on hand like this?

    Thanks for any suggestions!!

    Reply

    • Natasha
      February 5, 2024

      Hi Robin, I would not use extra virgin olive oil since it has a lower smoke point. Also definitely have the stove fan on while searing steak on high heat which helps. Every stove is very different. If you experienced a high amount of smoke, I would suggest reducing the heat down a notch.

      Reply

      • Robin
        February 5, 2024

        Thanks Natasha! I’ll give the cooking spray a try next time, and maybe also go a little lower on the heat. :0)

        I think next time I might try a little more powdered garlic & dried rosemary than I used this last time also.

        I’d read somewhere that if you add just a little onion powder to powdered garlic it supposedly tastes a bit more like fresh garlic than just garlic powder alone… I wonder if that’s true?

        Regardless, thanks for the recipe and the tips!!

        Reply

  • Daisy
    January 31, 2024

    Hi! Going to make this because the raging reviews but one question! How long do i let the steak sit before cooking? Does it matter?

    Reply

    • Natashas Kitchen
      January 31, 2024

      Hi Daisy, if you’re pulling it out of the fridge, I can give it at least 30 minutes before cooking. This helps the steak cook more evenly. I hope this helps.

      Reply

  • MELODY MULHALL
    January 20, 2024

    I have made this recipe twice. The first time using New York strip and tonight I made with beef tenderloins just like the recipe but added some parsley with garlic. Absolutely fabulous. Thanks again. My husband said out of 10 it’s a 12!

    Reply

    • NatashasKitchen.com
      January 20, 2024

      You’re very welcome, Melody! So glad you loved it.

      Reply

  • Maggie
    January 18, 2024

    Can this be made with salted butter and garlic powder and without the rosemary? Trying to save myself a trip out in the dangerous cold.

    Reply

    • NatashasKitchen.com
      January 19, 2024

      Hi Maggie! We use unsalted butter because it allows control over the salt level. You can use salted, just use less or omit the salt called for in the seasoning. You can add more salt to taste as needed when you serve the steak. The Rosemary really adds aroma and flavor. You can use garlic powder but it tends to burn easily so watch for that.

      Reply

  • Heidi
    January 15, 2024

    This steak with garlic and Rosemary butter looks SO DELICIOUS! I was wondering, do you grow your own herbs through the winter or do you find them in the grocery store? I would imagine that you would go through a lot in preparing your many BEAUTIFUL and IMPECCABLE looking dishes!! THANK YOU for these delicious recipes made accessible for exciting cooking at home! 🙂

    Reply

    • Natasha's Kitchen
      January 15, 2024

      Thank you for your great comments! We grow some of our herbs and find some in the grocery store. I’m happy to know that you are enjoying my recipes.

      Reply

  • Matt
    December 21, 2023

    This has become my go-to recipe whenever I’m cooking steak. So fast, easy and the garlic and rosemary add so much flavor.

    Reply

    • NatashasKitchen.com
      December 21, 2023

      That’s great, Matt! Thank you for sharing.

      Reply

  • Tamara M
    December 12, 2023

    Perfect and super easy recipe for a delicious and tender steak every time. Follow the recipe as is and you won’t be disappointed! I cooked my steak to 120, added butter/etc and spooned over top quickly, then rested for 10, which got my 20 oz strip (about 1.5” thick) to 130/134. It was a lovely medium and my husband loved it for his birthday dinner with some mashed potatoes and green beans! Thanks Natasha!

    Reply

    • Natasha's Kitchen
      December 12, 2023

      I’m happy to hear that it was a huge hit! Thanks so much for sharing, Tamara. That’s so wonderful

      Reply

  • Nicole
    November 22, 2023

    I made this this year for Thanksgiving because I decided screw it I don’t even like turkey! It was AMAZING, the best steak I have ever tasted. My family went nuts for it. Thank you, I will have this recipe in my back pocket for years to come!

    Reply

    • Natasha's Kitchen
      November 23, 2023

      Awesome feedback, thank you so much for sharing!

      Reply

  • David
    November 18, 2023

    How do you do this without smoking up the kitchen, butter burns and smokes

    Reply

    • Natashas Kitchen
      November 18, 2023

      Hi David, you may need to reduce your heat a bit after the initial sear. Usually the bit of oil added and the fat rendered from the steaks is enough to keep the butter from getting too smoky, but reducing the heat slightly will help.

      Reply

  • David
    November 18, 2023

    How do you do this without smoking up the kitchen, butter burns.
    Whenever I try this my smoke alarms go off! Then my wife goes nuts.

    Reply

    • Natasha
      November 18, 2023

      HI David, you may need to reduce your heat a bit after the initial sear. Usually the bit of oil added and the fat rendered from the steaks is enough to keep the butter from getting too smoky, but reducing the heat slightly will help.

      Reply

  • Jen
    November 13, 2023

    Hi Natasha,
    Quick question are the ingredients for 1 steak or two? Like would I use 1 1/2 teaspoons of salt for 1 steak or spread it among both? Can’t wait to try your recipe.

    Reply

    • NatashasKitchen.com
      November 13, 2023

      Hi Jen! The ingredient list is for the whole 2lbs (2 steaks). I hope you love this recipe!

      Reply

  • Juls
    October 28, 2023

    Hi Natasha. I made a ribeye last night using this recipe. It was delicious. Going to make a philly pizza with the leftovers. Thanks for another great recipe!!

    Reply

    • NatashasKitchen.com
      October 28, 2023

      That’s sounds delicious, Juls! You’re very welcome!

      Reply

  • R Drury
    October 10, 2023

    I don’t follow. You suggest “garlic butter” at step 5, but don’t mention it until step 5. Don’t you have add the garlic before step 5 for garlic butter to be a possibiloity?

    Reply

    • NatashasKitchen.com
      October 10, 2023

      It’s not really garlic butter until this step, when you add the garlic cloves and aromatics to the butter in the pan. This is essentially how you make the “garlic butter” I’m referring to, then you use it to spoon over the steaks. I feel that it’s pretty clear in the instructions. I’m sorry if it’s causing confusion.

      Reply

  • Milli
    August 27, 2023

    Great recipe. I forgot the cloves of garlic so I used garlic powder. Still tasted great. Of course a complaint is that the steak cooled off so fast. But that happens with food all the time. Advantage to cooking at home is that I can reheat it without drying it out. Thanks for the recipe!!

    Reply

    • Natasha's Kitchen
      August 27, 2023

      You’re welcome! Happy to hear that you enjoyed our recipe a lot!

      Reply

  • Mike M
    August 20, 2023

    Hi Natasha,
    Wonderful recipe.
    One thing, please put the picture of each step underneath that corresponding step. I saw these helpful images of the steps after eating the stake 🙂
    Also, the section about the temperature/steak cooking level in a simple line/picture right after the cooking step, say step 7 For cooking level, so I can follow that step.
    Again, I didn’t get to this section until well after eating the steak 😀

    Reply

    • Natasha
      August 21, 2023

      Hi Mike, that is a collage of images that is combined into a single image but than you for that feedback. Also, I’m so glad you loved the recipe!

      Reply

  • Marie
    July 25, 2023

    I love all your recipes My hubby loved this steak. I followed the recipe as it was written turned out perfect. The best steak I ever made and as my hubby said the best steak we have had. I am no longer timid in doing a steak Thanks you for sharing.

    Reply

    • NatashasKitchen.com
      July 25, 2023

      That’s wonderful, Marie! I’m so glad to hear that.

      Reply

  • Sarah J.
    July 8, 2023

    I followed this recipe and this is by far the best steak recipe that I’ve followed! I cooked mixed veggies and mashed potatoes to partner with the steak! It was sooooo delicious!

    Reply

    • Natashas Kitchen
      July 8, 2023

      I’m so glad you enjoyed it, Sarah! It sounds like you have a new favorite!

      Reply

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